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Corn and Zucchini Chowder

A warm and creamy chowder packed with smoky bacon, sweet corn, and fresh vegetables, perfect for summer and fall.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Chowder
  • 4 strips bacon strips, cooked and chopped Use smoky bacon for best flavor.
  • 1/2 large yellow onion, diced
  • 2 ribs celery, finely diced
  • 5 ears fresh corn, kernels cut from the cob Fresh corn preferred for sweetness.
  • 4 cloves garlic, minced Watch closely to prevent burning.
  • 5 cups low-sodium chicken broth Use low-sodium to control salt levels.
  • 2 large russet potatoes, peeled and cubed
  • 1 1/4 teaspoons kosher sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper Adjust to taste.
  • 1 large zucchini, sliced
  • 1 large yellow squash, sliced
  • 2 cups half-and-half or whole milk Half-and-half gives a richer texture.

Method
 

Cooking Steps
  1. Set your Dutch oven or stockpot over medium heat. Add the bacon pieces and cook until crispy, about five minutes.
  2. Add the diced onion and celery to the pot and cook for about three minutes until soft and slightly translucent.
  3. Stir in the fresh corn kernels and cook for four minutes. Then add minced garlic and cook for another minute.
  4. Pour in the chicken broth and increase the heat to medium-high. Let it come to a gentle simmer.
  5. Add cubed potatoes along with salt, pepper, paprika, parsley, thyme, and cayenne. Let it simmer for ten minutes.
  6. Add sliced zucchini and yellow squash into the pot. Continue cooking for 10-12 more minutes, until potatoes are fork-tender.
  7. Scoop out two cups of the mixture and blend until completely smooth, then pour it back into the pot.
  8. Stir in the half-and-half until fully combined and creamy, then let it rest for ten minutes before serving.

Notes

Simmer gently to avoid separating dairy. Use fresh corn for best flavor. This chowder improves in flavor after a day.