This Summer Corn and Zucchini Chowder is a delicious, creamy soup perfect for the warm months when fresh produce like corn and zucchini are at their peak. Packed with sweet corn, tender zucchini, savory bacon, and hearty potatoes, this chowder offers a comforting yet light meal that’s ideal for lunch, dinner, or even a casual gathering.
In this recipe guide, we’ll explore why this Summer Corn and Zucchini Chowder is a seasonal favorite, break down the key ingredients and their roles, and provide detailed instructions and tips to ensure your chowder turns out rich and flavorful. Ready to savor the flavors of summer? Let’s dive into this easy, crowd-pleasing dish!
Why You’ll Love This Summer Corn and Zucchini Chowder
This chowder is the perfect blend of creamy and comforting, yet it remains light enough to enjoy in the summer. Here’s why it’s such a hit:
- Seasonal Ingredients: Fresh corn and zucchini bring out the best of summer’s bounty, while russet potatoes and bacon add heartiness.
- Creamy Texture: By blending a portion of the chowder and adding half and half, you create a smooth, luxurious texture without it being too heavy.
- Balanced Flavors: The sweetness of the corn contrasts perfectly with the smoky bacon and mild spices, creating a well-rounded, flavorful dish.
- Easy to Make: This one-pot wonder comes together in under an hour, making it perfect for busy weeknights or last-minute dinners.
Ingredients You’ll Need for Summer Corn and Zucchini Chowder
To make this Summer Corn and Zucchini Chowder, you’ll need a mix of fresh produce, pantry staples, and dairy. Here’s what you’ll need:
Ingredients:
- 4 strips bacon, cooked and chopped into bits: Adds a smoky, savory flavor that enhances the overall richness of the chowder.
- 1/2 large yellow onion, diced: Provides sweetness and depth to the soup.
- 2 ribs celery, finely diced: Adds crunch and subtle flavor.
- 5 ears corn, cut off from the cob: Fresh, sweet corn is the star of this dish and provides a burst of flavor with every bite.
- 4 cloves garlic, minced: Infuses the soup with aromatic, savory goodness.
- 5 cups chicken broth, low sodium: Acts as the base of the soup, giving it body and depth without being overly salty.
- 2 russet potatoes, peeled and cut into 1/4-inch cubes: Adds heartiness and helps thicken the chowder.
- 1 1/4 tsp kosher sea salt: To season the chowder and enhance the flavors.
- 1/2 tsp ground black pepper: Adds mild heat and depth.
- 1/2 tsp paprika: Provides a subtle smokiness.
- 1/2 tsp dried parsley: A mild herb to enhance the fresh flavors.
- 1/4 tsp thyme: Adds earthy, aromatic notes that complement the vegetables.
- 1/8 tsp cayenne pepper: A tiny kick of heat to balance the creaminess.
- 1 large zucchini, cut into quarters lengthwise, then sliced: Adds a fresh, tender texture and flavor.
- 1 large yellow squash, cut into quarters lengthwise, then sliced: Adds color and pairs beautifully with the zucchini.
- 2 cups half and half or whole milk: Creates a creamy, rich finish to the chowder.
Tools:
- Large Dutch oven or stockpot: For cooking and simmering the chowder.
- Blender or food processor: To puree part of the soup for a smooth texture.
How to Make Summer Corn and Zucchini Chowder
Step 1: Cook the Bacon
In a large Dutch oven or stockpot set over medium heat, cook 4 strips of bacon until crisp, about 5 minutes. Once the bacon is cooked, remove it with a slotted spoon and set aside, leaving the bacon fat in the pot.
Step 2: Sauté the Vegetables
Add the diced onion and finely diced celery to the pot with the bacon fat. Cook for about 3 minutes until softened. Add the corn kernels and continue cooking for another 4 minutes, stirring occasionally. Add the minced garlic and cook for an additional minute, just until fragrant.
Step 3: Add the Chicken Broth and Potatoes
Pour in the 5 cups of chicken broth and turn the heat up to medium-high. Once the mixture begins to simmer, add the cubed potatoes along with the kosher salt, black pepper, paprika, parsley, thyme, and cayenne pepper. Stir everything together, then reduce the heat to medium and simmer for about 10 minutes to let the potatoes start to cook through.
Step 4: Add the Zucchini and Yellow Squash
Once the potatoes have softened slightly, add the zucchini and yellow squash to the pot. Continue cooking for another 10-12 minutes, or until the potatoes are fork-tender and the zucchini and squash are fully cooked.
Step 5: Puree Part of the Soup
Carefully transfer about 2 cups of the chowder (including both liquid and vegetables) to a blender or food processor. Puree until smooth, about 1-2 minutes. Return the pureed mixture to the pot to thicken the chowder.
Step 6: Add the Half and Half
Stir in the 2 cups of half and half or whole milk, and mix everything together until well-combined. Once the chowder is heated through, remove the pot from the heat.
Step 7: Let the Chowder Rest
Let the chowder sit for about 10 minutes to allow the flavors to meld together before serving.
Tips for the Perfect Summer Corn and Zucchini Chowder
1. Use Fresh Corn
For the best flavor, use fresh corn cut off the cob. Frozen corn can be used in a pinch, but fresh corn will give the soup a sweet, vibrant taste that’s hard to beat.
2. Cook the Bacon First
Cooking the bacon first allows you to use the bacon fat for sautéing the onions and celery, adding a deeper, savory flavor to the chowder.
3. Blending for Creaminess
Blending a portion of the chowder creates a naturally thick and creamy texture without needing additional flour or cornstarch.
4. Don’t Overcook the Zucchini
Zucchini cooks quickly, so be sure to add it toward the end to prevent it from becoming mushy. You want it to retain some texture and bite.
5. Customize the Spice Level
If you prefer a spicier chowder, feel free to increase the cayenne pepper or add a diced jalapeño along with the garlic for an extra kick.
How to Serve
This Summer Corn and Zucchini Chowder can be served as a light main course or as a side dish. Here are some serving ideas to complement your meal:
- Crusty Bread: Serve with warm, crusty bread or garlic toast for dipping.
- Salad: Pair with a fresh green salad with a light vinaigrette to balance the richness of the chowder.
- Toppings: Garnish the chowder with the crispy bacon bits, fresh herbs like parsley or thyme, and a sprinkle of shredded cheese for added flavor.
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
Conclusion
This Summer Corn and Zucchini Chowder is a creamy, flavorful dish that highlights the best of summer produce. With sweet corn, tender zucchini, and savory bacon, this chowder delivers a delightful balance of flavors and textures. It’s the perfect dish to enjoy on a cool summer evening or to make ahead for easy weeknight meals. Follow this easy recipe, and you’ll have a delicious, comforting bowl of chowder that’s sure to become a seasonal favorite!
Recipe Card
Summer Corn and Zucchini Chowder: A Creamy and Flavorful Seasonal Delight
Equipment
- – **Large Dutch oven or stockpot**: For cooking and simmering the chowder.
- – **Blender or food processor**: To puree part of the soup for a smooth texture.
Ingredients
- – **4 strips bacon cooked and chopped into bits**: Adds a smoky, savory flavor that enhances the overall richness of the chowder.
- – **1/2 large yellow onion diced**: Provides sweetness and depth to the soup.
- – **2 ribs celery finely diced**: Adds crunch and subtle flavor.
- – **5 ears corn cut off from the cob**: Fresh, sweet corn is the star of this dish and provides a burst of flavor with every bite.
- – **4 cloves garlic minced**: Infuses the soup with aromatic, savory goodness.
- – **5 cups chicken broth low sodium**: Acts as the base of the soup, giving it body and depth without being overly salty.
- – **2 russet potatoes peeled and cut into 1/4-inch cubes**: Adds heartiness and helps thicken the chowder.
- – **1 1/4 tsp kosher sea salt**: To season the chowder and enhance the flavors.
- – **1/2 tsp ground black pepper**: Adds mild heat and depth.
- – **1/2 tsp paprika**: Provides a subtle smokiness.
- – **1/2 tsp dried parsley**: A mild herb to enhance the fresh flavors.
- – **1/4 tsp thyme**: Adds earthy aromatic notes that complement the vegetables.
- – **1/8 tsp cayenne pepper**: A tiny kick of heat to balance the creaminess.
- – **1 large zucchini cut into quarters lengthwise, then sliced**: Adds a fresh, tender texture and flavor.
- – **1 large yellow squash cut into quarters lengthwise, then sliced**: Adds color and pairs beautifully with the zucchini.
- – **2 cups half and half or whole milk**: Creates a creamy rich finish to the chowder.
Instructions
Step 1: Cook the Bacon
- In a large Dutch oven or stockpot set over medium heat, cook **4 strips of bacon** until crisp, about 5 minutes. Once the bacon is cooked, remove it with a slotted spoon and set aside, leaving the bacon fat in the pot.
Step 2: Sauté the Vegetables
- Add the **diced onion** and **finely diced celery** to the pot with the bacon fat. Cook for about 3 minutes until softened. Add the **corn kernels** and continue cooking for another 4 minutes, stirring occasionally. Add the **minced garlic** and cook for an additional minute, just until fragrant.
Step 3: Add the Chicken Broth and Potatoes
- Pour in the **5 cups of chicken broth** and turn the heat up to medium-high. Once the mixture begins to simmer, add the **cubed potatoes** along with the **kosher salt**, **black pepper**, **paprika**, **parsley**, **thyme**, and **cayenne pepper**. Stir everything together, then reduce the heat to medium and simmer for about 10 minutes to let the potatoes start to cook through.
Step 4: Add the Zucchini and Yellow Squash
- Once the potatoes have softened slightly, add the **zucchini** and **yellow squash** to the pot. Continue cooking for another 10-12 minutes, or until the potatoes are fork-tender and the zucchini and squash are fully cooked.
Step 5: Puree Part of the Soup
- Carefully transfer about **2 cups of the chowder** (including both liquid and vegetables) to a blender or food processor. Puree until smooth, about 1-2 minutes. Return the pureed mixture to the pot to thicken the chowder.
Step 6: Add the Half and Half
- Stir in the **2 cups of half and half or whole milk**, and mix everything together until well-combined. Once the chowder is heated through, remove the pot from the heat.
Step 7: Let the Chowder Rest
- Let the chowder sit for about **10 minutes** to allow the flavors to meld together before serving.