Summer Corn and Zucchini Chowder: A Creamy and Flavorful Seasonal Delight
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.
Yield: 4
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.
Materials
- - **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.