Description
Bright Summer Corn and Zucchini Chowder made with sweet corn, tender zucchini, potatoes, and creamy broth.
Ingredients
Scale
- 4 strips bacon, cooked and chopped
- 1/2 large yellow onion, diced
- 2 ribs celery, diced
- 5 ears corn, kernels removed
- 4 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 2 russet potatoes, cubed
- 1 1/4 tsp kosher sea salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/4 tsp thyme
- 1/8 tsp cayenne
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 2 cups half and half
Instructions
- Cook bacon in Dutch oven until crisp.
- Add onion and celery; cook 3 minutes.
- Add corn; cook 4 minutes. Stir in garlic.
- Pour in broth and bring to simmer.
- Add potatoes and seasonings; cook 10 minutes.
- Add zucchini and squash; cook 10–12 minutes.
- Blend 2 cups of soup until smooth and return to pot.
- Stir in half and half and remove from heat.
- Rest 10 minutes before serving.
Notes
- Refrigerate up to 3 days in airtight container.
- Freeze up to 2 months without dairy.
- Reheat gently on stovetop or microwave in intervals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 209
- Sugar: 8g
- Sodium: 1282mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 33mg