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Zucchini Corn Chowder Recipe

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★★★★★

4.6 from 552 reviews

This Zucchini Corn Chowder is a creamy, comforting soup featuring fresh summer vegetables like zucchini and sweet corn. Enhanced with crispy bacon, aromatic thyme, and a touch of half and half, this chowder is perfect for a cozy meal that highlights seasonal produce with a rich yet balanced flavor.

Ingredients

Scale

Main Ingredients

  • 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
  • 2 medium (1 lb.) russet potatoes, peeled and diced into 1/2-inch cubes
  • 4 cups water or veggie stock
  • 1 bay leaf
  • 4 ears sweet fresh corn, husk and silk 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
  • Kosher salt and fresh ground black pepper, to taste

For Garnish

  • Chopped fresh parsley
  • Cayenne pepper (optional)

Instructions

  1. Sauté Bacon: In a large heavy-duty bottom stockpot or Dutch oven, melt the butter over medium heat. Add the chopped bacon and cook, stirring occasionally, until the bacon renders its fat and becomes browned and crisp, about 3-4 minutes.
  2. Cook Aromatics: Add the chopped onion, celery, carrots, minced garlic, and dried thyme to the pot. Cook while stirring occasionally until the vegetables begin to soften, about 5 minutes.
  3. Add Potatoes and Simmer: Stir in the diced potatoes, water or vegetable stock, and bay leaf. Increase heat to medium-high and bring to a gentle simmer. Then reduce heat back to medium and simmer for 8-10 minutes, until potatoes are halfway cooked through.
  4. Add Zucchini and Corn: Stir in the diced zucchini and fresh corn kernels. Season the chowder with kosher salt and freshly ground black pepper to taste. Continue simmering for another 8-12 minutes, or until all vegetables are tender.
  5. Puree Portion of Chowder: Remove and discard the bay leaf. Transfer about 2 cups of the chowder to a food processor or blender and puree until smooth. Return the pureed mixture to the pot and stir well to combine.
  6. Finish with Half and Half: Pour in the half and half and stir gently, heating through for just a few minutes without boiling. Taste again and adjust seasoning with salt and pepper as needed.
  7. Serve: Ladle the chowder into bowls, garnish with fresh chopped parsley and an optional sprinkle of cayenne pepper for a little heat. Serve warm.

Notes

  • You can substitute veggie stock for water to add more depth of flavor.
  • For a richer chowder, use heavy cream instead of half and half.
  • Make sure not to overcook when adding half and half to avoid curdling; heat gently.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
  • For a vegetarian version, omit the bacon and use olive oil instead of butter.

Keywords: zucchini corn chowder, summer soup, creamy chowder, fresh corn recipe, vegetable chowder, easy soup recipe

Find it online: https://frommamamaya.com/zucchini-corn-chowder-recipe/