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–+ servings
Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder for Cozy Nights

This Creamy Summer Corn and Zucchini Chowder is a comforting dish featuring vibrant summer produce, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 209
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 4 slices Bacon Adds savory depth and richness; omit for a vegetarian version.
  • 1 medium Yellow Onion Provides sweetness and aromatic flavor; shallots can be used for a milder taste.
  • 2 stalks Celery Adds freshness and a slight crunch; no substitutions recommended.
  • 2 cups Corn Brings sweetness and texture; fresh ears are best, though canned corn can be a quick substitute.
  • 3 cloves Garlic Enhances flavor with its aromatic qualities; no substitutions recommended.
  • 4 cups Chicken Broth Serves as the chowder's base; low-sodium options are preferred. Use vegetable broth for a vegetarian alternative.
  • 2 medium Russet Potatoes Provides starch for thickness; switch to Yukon Gold for a creamier texture.
  • 1 teaspoon Kosher Sea Salt Essential for enhancing overall flavor; adjust according to personal taste.
  • 1/2 teaspoon Black Pepper Adds mild heat; use freshly cracked for better flavor.
  • 1 teaspoon Paprika Contributes a subtle smokiness; adjust to taste depending on desired intensity.
  • 1 tablespoon Dried Parsley Adds color and mild herbal notes; fresh parsley can also be used.
  • 1 teaspoon Thyme Offers earthy tones; fresh thyme can replace dried for a more vibrant flavor.
  • 1/4 teaspoon Cayenne Pepper Introduces a gentle kick; reduce for a milder result.
  • 2 medium Zucchini Adds color and nutrients; yellow squash can work well as an alternative.
  • 2 medium Yellow Squash Complements zucchini, adding texture; more zucchini can be used if desired.
  • 1 cup Half and Half Creates a creamy texture; use whole milk or non-dairy options as a lighter alternative.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Creamy Summer Corn and Zucchini Chowder
  1. In a large Dutch oven, cook chopped bacon over medium heat for about 5 minutes, stirring occasionally until crispy and golden. Transfer the bacon to a paper towel-lined plate to drain, leaving the drippings in the pot.
  2. Add diced yellow onion and celery to the bacon drippings, sautéing for 3 minutes until they soften and become fragrant. Stir in sweet corn and cook for another 4 minutes, then add minced garlic and cook for 1 more minute until aromatic.
  3. Pour in the chicken broth, bringing to a gentle simmer over medium heat. Carefully add cubed russet potatoes, kosher salt, black pepper, paprika, dried parsley, thyme, and cayenne pepper. Let simmer for about 10 minutes until the potatoes begin to soften.
  4. Stir in sliced zucchini and yellow squash, cooking for an additional 10-12 minutes until fork-tender.
  5. Ladle about 2 cups of the chowder into a blender and puree until smooth. Return the blended mixture back to the pot and gently stir in the remaining chowder.
  6. Add the half and half to the pot, stirring well to combine. Allow the chowder to sit for about 10 minutes off the heat before serving.

Nutrition

Serving: 1cupCalories: 209kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 450IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Use fresh ingredients for the best flavor. Consider blending only a part of the chowder to maintain texture. Adjust seasonings to your preference before serving.

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