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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 hearty, gluten-free delight packed with fresh produce, perfect for summer nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 4 strips Bacon Substitute with turkey bacon for a leaner option.
  • 1 medium Yellow Onion Use shallots for a milder flavor.
  • 2 stalks Celery Omit if unavailable.
  • 4 cups Fresh Corn Can use canned corn but drain thoroughly.
  • 3 cloves Garlic 1/4 tsp garlic powder = 1 clove.
  • 4 cups Chicken Broth Substitute with vegetable broth for a vegetarian option.
  • 2 medium Russet Potatoes Any waxy potato can work (e.g., red potatoes).
  • 1 tsp Kosher Salt Adjust as needed due to varying saltiness.
  • 1 tsp Ground Black Pepper Freshly ground enhances flavor.
  • 1 tsp Paprika Smoked paprika can add depth.
  • 1 tbsp Dried Parsley Fresh parsley could be substituted.
  • 1 tsp Thyme Other herbs like oregano can be used.
  • 1/4 tsp Cayenne Pepper Omit for no spice.
For the Vegetables
  • 2 medium Zucchini Yellow squash is a great substitute.
  • 2 medium Yellow Squash Similar to zucchini.
For Creaminess
  • 1 cup Half and Half Substitute with whole milk or coconut milk.

Equipment

  • large Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large Dutch oven, heat over medium heat and add chopped bacon. Cook for about 5 minutes or until crisp and golden.
  2. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
  3. Add diced yellow onion and chopped celery to the drippings. Sauté for about 3 minutes until softened.
  4. Add fresh corn, continue to cook for another 4 minutes, then mix in minced garlic for about 1 minute.
  5. Pour in 4 cups of chicken broth, stirring well. Increase heat to medium-high and bring to a simmer.
  6. Add cubed russet potatoes, kosher salt, ground black pepper, paprika, dried parsley, thyme, and cayenne pepper. Let simmer for about 10 minutes.
  7. Add chopped zucchini and yellow squash, stirring together, and cook for another 10 to 12 minutes.
  8. Carefully remove 2 cups of the chowder mixture and blend until smooth. Return to the pot.
  9. Stir in the half and half, let rest for about 10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Feel free to customize with your favorite veggies or proteins. Perfect for meal prep and leftovers.

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