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Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder Recipe
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Looking for a delightful way to celebrate summer? This Summer Corn and Zucchini Chowder is your answer! Creamy, comforting, and bursting with the vibrant flavors of fresh garden produce, this chowder is perfect for family gatherings or a cozy night in. Made with sweet corn and tender zucchini, it’s not only delicious but also nutritious. Whether served as a light lunch or paired with crusty bread for dinner, this chowder is sure to please everyone at the table. Plus, it’s incredibly versatile—feel free to customize it with your favorite veggies or spices! Enjoy a bowl of warmth that captures the essence of summer.

Ingredients

Scale
  • 5 ears corn (kernels removed)
  • 1/2 large yellow onion (diced)
  • 2 ribs celery (finely diced)
  • 4 cloves garlic (minced)
  • 5 cups chicken broth (low sodium)
  • 2 russet potatoes (peeled and cubed)
  • 1 large zucchini (sliced)
  • 1 large yellow squash (sliced)
  • 2 cups half-and-half (or whole milk)
  • Seasonings: 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

Instructions

  1. In a large Dutch oven over medium heat, cook chopped bacon until crispy (about 5 minutes).
  2. Add diced onion and celery; sauté for 3 minutes until softened. Stir in corn and cook for another 4 minutes before adding minced garlic.
  3. Pour in chicken broth; bring to simmer. Add cubed potatoes and seasonings; cook for 10 minutes.
  4. Stir in sliced zucchini and yellow squash; cook until tender (10-12 minutes).
  5. Blend about 2 cups of the mixture until smooth; return to pot.
  6. Mix in half-and-half or whole milk; let sit off heat for 10 minutes before serving.

Nutrition

Find it online: https://www.sweetfamilytable.com/summer-corn-and-zucchini-chowder-recipe/