The Sunniest Summer Corn and Zucchini Chowder Recipe

My summer corn and zucchini chowder bursts with seasonal flavors that capture the essence of warm, breezy afternoons.

Fresh produce creates a delightful melody of textures and tastes dancing across your palate.

Sweet kernels blend seamlessly with tender zucchini chunks, creating a comforting base that feels like a warm embrace.

Local farmers’ markets offer the most vibrant ingredients for this hearty soup.

Each spoonful tells a story of sunshine and garden-fresh goodness.

Creamy and rich, this chowder promises to become your new go-to recipe when you want something satisfying yet light.

Come hungry and leave inspired to cook with summer beautiful bounty.

FAQs

• What makes this chowder different from traditional corn chowder?

This chowder includes zucchini and yellow squash, adding extra vegetables and nutrients to the classic recipe. The mix of summer vegetables creates a fresher, lighter taste compared to traditional corn chowder.

• Can I make this chowder vegetarian?

Yes, simply omit the bacon and replace the chicken broth with vegetable broth. Use olive oil instead of bacon fat for sautéing vegetables to maintain a rich flavor profile.

• Is this chowder spicy?

The recipe includes a small amount of cayenne pepper, which adds a subtle warmth. You can adjust or eliminate the cayenne if you prefer a milder chowder. The spice level is very mild and balanced.

• How can I make this chowder more filling?

Consider adding cooked shredded chicken or diced ham for extra protein.

Summer Corn Zucchini Chowder Bursting With Flavor

• Savor Seasonal Freshness: Bursting with summer corn and zucchini, this chowder captures the vibrant flavors of the season in every spoonful.
• Craft Comfort in a Pot: Creamy, rich, and packed with hearty vegetables, this one-pot wonder delivers maximum satisfaction with minimal kitchen effort.
• Customize with Ease: Adaptable recipe allows for simple swaps like vegetable broth for a vegetarian version or adding extra spices to match your taste preferences.
• Bacon Bliss Bonus: Crispy bacon topping transforms this chowder from good to absolutely irresistible, adding a smoky crunch that elevates the entire dish.

Ingredients Needed For Corn Zucchini Chowder Fun

• Bacon: A flavorful and crispy ingredient that adds richness and depth to the chowder.

• Corn Kernels: Sweet and juicy kernels that provide a summer freshness to the dish.
• Zucchini: A tender summer squash that adds a mild, delicate flavor and texture.
• Yellow Squash: A complementary vegetable that enhances the overall vegetable medley.
• Onions: A foundational vegetable that builds a savory base for the chowder.
• Celery: A crisp vegetable that contributes a subtle aromatic quality.
• Garlic: A pungent ingredient that intensifies the overall flavor profile.
• Potatoes: A starchy vegetable that provides creamy thickness and substance to the chowder.

• Kosher Salt: A key seasoning that enhances the natural flavors of the ingredients.
• Black Pepper: A classic spice that adds a mild heat and complexity.
• Paprika: A warming spice that contributes a subtle smokiness.
• Parsley: A fresh herb that brings a bright, green note to the dish.
• Thyme: An earthy herb that adds a subtle, aromatic flavor.
• Cayenne Pepper: A spicy element that provides a gentle heat.

• Half and Half, Whole Milk: A creamy ingredient that adds richness and smoothness to the chowder.

• Chicken Broth: A flavorful base that provides depth and moisture to the chowder.

Steps To Creamy Corn And Zucchini Chowder Easily

Step 1: Crisp Up Bacon

Toss chopped bacon into a large pot over medium heat.

Cook until the bacon transforms into delightful golden-brown crispy bits.

Transfer the bacon to a separate plate, leaving behind the flavorful rendered fat.

Step 2: Soften Aromatic Vegetables

Drop diced onions and celery into the bacon-infused pot.

Sauté the vegetables until they become translucent and tender, about 3-4 minutes.

Step 3: Enhance With Corn and Garlic

Introduce fresh corn kernels and minced garlic to the pot.

Stir and cook until the garlic releases its enticing aroma, approximately 1-2 minutes.

Step 4: Build the Chowder Base

• Chicken broth
• Cubed potatoes
• Kosher salt
• Black pepper
• Paprika
• Fresh parsley
• Thyme
• Cayenne pepper

Bring the mixture to a gentle simmer and let it cook for about 10 minutes until the potatoes become fork-tender.

Step 5: Incorporate Summer Squash

Fold in sliced zucchini and yellow squash.

Continue cooking for 5-7 minutes until the squash reaches a perfect tender consistency.

Step 6: Create Creamy Texture

Carefully scoop out 2 cups of the chowder and blend until smooth.

Pour the pureed mixture back into the pot, creating a luxurious creamy base.

Step 7: Finish With Dairy

Stir in half and half or whole milk.

Warm the chowder for an additional 2-3 minutes, allowing the flavors to meld together beautifully.

Step 8: Serve and Enjoy

Ladle the warm chowder into bowls and crown with the crispy bacon pieces.

Dive into a summer-inspired comfort meal that celebrates fresh seasonal ingredients.

Tips For Flavorful Summer Corn Chowder Every Time

• Reserve some bacon fat for extra flavor depth in the chowder, adding a smoky richness to every spoonful.
• Swap zucchini with yellow squash or use a mix of both for colorful, nutritious variations that keep the dish exciting.
• Blend a portion of the chowder to create a thicker, more luxurious texture without compromising the chunky vegetable elements.
• Substitute half and half with coconut milk or cashew cream for a lactose-free version that maintains the creamy profile.
• Fresh herbs like basil or chives can elevate the chowder's flavor, providing a bright, fresh finish to the rich soup.

Chowder Variations With Summer Veggies For Variety

• Vegetarian Corn Chowder: Replace bacon with smoked paprika and use vegetable broth instead of chicken broth for a meat-free version.
• Dairy-Free Adaptation: Swap half and half with coconut milk or almond milk cream for a lactose-free alternative.
• Spicy Mexican Style: Add diced jalapeños, cumin, and top with cilantro and lime juice for a zesty southwestern flavor profile.
• Low-Carb Option: Substitute potatoes with cauliflower and reduce corn quantity to lower the carbohydrate content of the chowder.

Serving Corn Zucchini Chowder In Hearty Bowls

• Bacon Bliss Topping: Sprinkle extra crispy bacon bits on top for a crunchy, salty kick that adds texture and intense flavor to each spoonful.
• Creamy Cheese Garnish: Grate sharp cheddar or sprinkle crumbled feta cheese over the chowder to enhance its rich, creamy profile with a tangy twist.
• Fresh Herb Finish: Chop fresh chives, green onions, or additional parsley to scatter on top, bringing a bright, fresh element that cuts through the soup's richness.
• Crusty Bread Companion: Serve with warm, buttered sourdough or crusty French bread to soak up the delicious chowder and complete the meal with a satisfying crunch.

How To Store Corn Zucchini Chowder Overnight

• Transfer cooled chowder to an airtight container and store in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent absorption of other food odors.
• Pour chowder into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 2-3 months. Avoid freezing dairy-based soups with potatoes, as the texture might change upon thawing.
• Thaw refrigerated or frozen chowder in the refrigerator overnight. Warm gently in a pot over medium-low heat, stirring frequently to prevent scorching. Add a splash of chicken broth or milk to restore creamy consistency if needed.

Sunshine Summer Corn And Zucchini Chowder Recipe

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4.7 from 39 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Creamy summer corn and zucchini chowder brings farm-fresh flavors dancing through each spoonful of comfort. Hearty ingredients blend seamlessly, offering warmth and richness you’ll savor from first bite to last.

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Ingredients

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Main Ingredients:

• 5 ears corn, cut off the cob
• 2 russet potatoes, cubed
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 4 strips bacon, chopped
• 5 cups chicken broth
• 2 cups half and half or whole milk

Vegetables and Aromatics:

• 1/2 large yellow onion, diced
• 2 ribs celery, finely diced
• 4 cloves garlic, minced

Spices and Seasonings:

• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley
• 1/4 teaspoon thyme
• 1/8 teaspoon cayenne pepper

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Instructions

1. In a spacious pot, render bacon over medium heat until golden and crisp. Extract bacon pieces, reserving the flavorful drippings.
2. Sauté diced onions and celery in bacon fat for 3-4 minutes until translucent and aromatic.
3. Introduce corn kernels and minced garlic, stirring for 1-2 minutes to release their fragrant essence.
4. Pour chicken broth into the pot, adding cubed potatoes and seasonings. Simmer gently for 10 minutes until potatoes reach tender perfection.
5. Incorporate zucchini and yellow squash, continuing to cook for 5-7 minutes until vegetables are delicately soft.
6. Extract 2 cups of chowder and transform into a smooth puree using a blender. Reintegrate the creamy mixture back into the pot.
7. Gently fold in half and half or whole milk, warming the chowder for an additional 2-3 minutes to meld flavors.
8. Ladle the steaming chowder into bowls, crowning each serving with the reserved crispy bacon crumbles.

Notes

• Bacon Selection Choose thick-cut bacon for maximum flavor and crispiness, which adds depth to the chowder’s overall taste profile.
• Vegetable Prep Cut vegetables uniformly to ensure even cooking and consistent texture throughout the dish.
• Dairy Alternatives Replace half and half with coconut milk for a dairy-free version that maintains creamy consistency.
• Spice Customization Adjust cayenne pepper quantity based on personal heat tolerance, allowing for personalized spice levels.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 158
• Sugar: 3 g
• Sodium: 430 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.1 g
• Carbohydrates: 16 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 18 mg