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Zucchini Corn Chowder

Creamy, smoky, and loaded with fresh summer vegetables, this chowder is hearty and comforting, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 2 tablespoons unsalted butter
  • 4 slices bacon, diced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 medium russet potatoes, diced
  • 4 cups chicken broth
Chowder ingredients
  • 2 medium zucchini, diced
  • 2 cups sweet corn, fresh or canned
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
Optional garnishes
  • fresh parsley for garnish
  • sliced jalapeño for garnish
  • cayenne pepper for garnish

Method
 

Preparation
  1. Melt the butter in a heavy-duty stockpot or Dutch oven over medium heat.
  2. Add the diced bacon and cook until crispy, about 3 to 4 minutes.
  3. Sauté the onion and garlic for about 5 minutes until soft and aromatic.
  4. Stir in the diced potatoes and chicken broth, bringing it to a gentle simmer.
  5. Let the mixture simmer for 8 to 10 minutes until the potatoes are tender.
  6. Add the zucchini and corn, cooking for another 5 minutes.
  7. Stir in the heavy cream, lemon juice, kosher salt, and black pepper.
  8. Blend half of the chowder for a creamy texture, then mix it back with the chunky portion.
Serving
  1. Ladle the chowder into bowls and garnish with parsley, jalapeño, or cayenne pepper.
  2. Serve warm and enjoy!

Notes

Use fresh vegetables for the best flavor and adjust seasoning to taste. Leftovers taste even better.