Summer Corn and Zucchini Chowder
Brighten your summer with this delightful Summer Corn and Zucchini Chowder Recipe. This creamy, veggie-rich chowder is a perfect choice for warm days or cozy evenings, offering a taste of summer in every spoonful. With its vibrant mix of fresh corn, zucchini, and savory spices, this dish is not only easy to prepare but also versatile enough to be enjoyed as a main course or appetizer. Whether paired with crusty bread or served alongside a crisp salad, this chowder is sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 strips Turkey Bacon (cooked and chopped)
- 1/2 large yellow onion (diced)
- 5 ears corn (kernels removed from cob)
- 1 large zucchini (sliced)
- 5 cups low-sodium chicken broth
- 2 russet potatoes (cubed)
- 2 cups half-and-half
- Spices: kosher salt, black pepper, paprika, dried parsley, thyme, cayenne pepper
Instructions
- In a Dutch oven over medium heat, cook turkey bacon until crispy.
- Add diced onion and celery, sautéing for about 3 minutes. Stir in the corn and cook for another 4 minutes before adding minced garlic and cooking until fragrant.
- Pour in chicken broth and add cubed potatoes along with spices. Bring to a simmer for 10 minutes.
- Add sliced zucchini and yellow squash; cook until vegetables are tender—about 10–12 minutes.
- Transfer 2 cups of the chowder to a blender; puree until smooth before returning it to the pot.
- Stir in half-and-half and let sit for 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 35mg