Description
This Creamy Corn & Zucchini Chowder is the ultimate summer soup—rich, flavorful, and loaded with garden-fresh veggies and sweet corn.
Ingredients
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4 strips bacon, cooked and chopped
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1/2 large yellow onion, diced
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2 ribs celery, finely diced
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5 ears corn, kernels cut from cob (about 3 ¾ cups)
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4 cloves garlic, minced
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5 cups low-sodium chicken broth
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2 russet potatoes, peeled and diced into 1/4-inch cubes
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1 1/4 tsp kosher sea salt
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1/2 tsp ground black pepper
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1/2 tsp paprika
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1/2 tsp dried parsley
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1/4 tsp dried thyme
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1/8 tsp cayenne pepper
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1 large zucchini, quartered lengthwise and sliced
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1 large yellow squash, quartered lengthwise and sliced
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2 cups half and half (or whole milk)
Instructions
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Cook the bacon in a large Dutch oven or soup pot over medium heat until crispy. Transfer to a paper towel-lined plate and set aside. Reserve 1 tablespoon of bacon grease in the pot.
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Add diced onion and celery to the pot. Sauté for 4–5 minutes until softened.
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Stir in garlic and corn kernels, cooking for another 2–3 minutes until fragrant and the corn is lightly golden.
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Pour in the chicken broth, then add the diced potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Bring to a boil.
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Reduce heat to a simmer and cook for 10–12 minutes, or until potatoes are just tender.
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Add zucchini and yellow squash to the pot. Simmer for an additional 5–7 minutes until squash is soft but not mushy.
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Stir in half and half and heat through without boiling—about 2–3 minutes.
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Taste and adjust seasoning as needed. Add more salt, pepper, or cayenne to taste.
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Serve hot, garnished with the reserved bacon and fresh herbs if desired.
Notes
Fresh corn adds sweetness and texture—cut the kernels close to the cob for maximum flavor.
Scrape the cobs after cutting to extract every bit of sweet corn milk into the soup.