Description
A hearty and creamy summer chowder featuring fresh corn, zucchini, and yellow squash in a rich bacon-infused broth with tender potatoes and aromatic herbs.
Ingredients
Scale
- 4 strips bacon – cooked, chopped into bits
- 1/2 large yellow onion – diced
- 2 ribs celery – finely diced
- 5 ears corn – cut off from the cob
- 4 cloves garlic – minced
- 5 cups chicken broth – low sodium
- 2 russet potatoes – peeled and cut into 1/4-inch cubes
- 1 1/4 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/4 tsp thyme
- 1/8 tsp cayenne pepper
- 1 large zucchini – cut into quarters lengthwise, then sliced
- 1 large yellow squash – cut into quarters lengthwise, then sliced
- 2 cups half and half – or whole milk
Instructions
- Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crisp, about 5 minutes.
- Add onion and celery, cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour in chicken broth and turn the heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme, and cayenne. Reduce heat to medium and cook for 10 minutes before adding the zucchini and yellow squash.
- Once the zucchini and yellow squash have been added, cook until the potatoes are fork-tender and the zucchini and squash are fully cooked, about 10-12 minutes.
- Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add the half and half. Stir to combine, then remove from the heat.
- Let the chowder sit for 10 minutes before serving.
Notes
- Fresh corn kernels work best for this recipe – frozen corn can be substituted if fresh is not available
- For a lighter version, substitute whole milk or even 2% milk for the half and half
- Chowder can be stored in refrigerator for up to 3 days and reheated gently on stovetop
- For vegetarian version, omit bacon and use vegetable broth instead of chicken broth
- Season to taste before serving as salt needs may vary
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 12g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
Keywords: summer chowder, corn chowder, zucchini soup, bacon chowder, vegetable soup, comfort food, gluten free soup