Description
This hearty Zucchini Corn Chowder is a creamy, comforting soup combining fresh vegetables like zucchini and sweet corn with tender potatoes and smoky bacon. Simmered to perfection and finished with a touch of half and half, it’s ideal for a cozy meal that highlights the natural sweetness of summer produce.
Ingredients
Scale
Soup Base
- 1 Tbsp. butter
- 2 strips bacon, chopped
- 1 cup chopped yellow onion (about 1/2 large onion)
- 2 celery ribs, chopped (1/3 cup)
- 1 medium carrot, peeled and chopped (1/2 cup)
- 2 garlic cloves, minced
- 1/2 tsp. dried thyme
Vegetables and Liquids
- 2 medium (1 lb.) russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups water or vegetable stock
- 1 bay leaf
- 4 ears fresh sweet corn, husks and silks removed, kernels cut from cob (2 3/4 cups corn)
- 1 medium zucchini, diced into 1/2-inch cubes (1 1/2 cups)
- 1 cup half and half
Seasonings and Garnish
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Cayenne pepper, optional, for serving
Instructions
- Melt Butter and Cook Bacon: In a large stockpot, melt the butter over medium heat. Add the chopped bacon and cook until the bacon is browned and crispy, releasing its flavorful fat.
- Sauté Vegetables: To the pot, add the chopped yellow onion, celery, carrot, minced garlic, and dried thyme. Stir and cook until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Potatoes and Simmer: Stir in the peeled and diced potatoes along with the water or vegetable stock and the bay leaf. Bring the mixture to a simmer and cook until the potatoes are halfway tender, which should take approximately 10-15 minutes.
- Add Zucchini and Corn: Mix in the diced zucchini and fresh corn kernels. Season the chowder with kosher salt and freshly ground black pepper. Continue to simmer until all the vegetables are tender, another 10-12 minutes.
- Puree and Finish: Remove and discard the bay leaf. Use an immersion blender to partially puree the chowder in the pot to create a creamy texture while still leaving some chunks. Stir in the half and half, gently warming the chowder without bringing it to a boil. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley. If desired, sprinkle a pinch of cayenne pepper on top for a mild kick. Serve hot and enjoy!
Notes
- You can substitute vegetable stock for water to add more flavor to the chowder.
- For a richer chowder, use heavy cream instead of half and half.
- Feel free to add more or less cayenne pepper depending on your heat preference.
- This chowder can be reheated gently on the stovetop or in a microwave.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for longer storage.
