Summer Corn and Zucchini Chowder Recipe
Brighten your summer with our Summer Corn and Zucchini Chowder Recipe, a creamy and comforting bowl that showcases the season’s freshest produce. This chowder is brimming with sweet corn, tender zucchini, and aromatic herbs, making it a delightful choice for family dinners or meal prep. Ready in under an hour, this dish combines rich flavors and wholesome ingredients, ensuring everyone at the table will savor each spoonful. Garnish with fresh herbs or serve alongside crusty bread for an unforgettable dining experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 strips bacon (cooked, chopped)
- 1/2 large yellow onion (diced)
- 2 ribs celery (finely diced)
- 5 ears corn (kernels removed)
- 5 cups low-sodium chicken broth
- 2 russet potatoes (cubed)
- 1 large zucchini (sliced)
- 2 cups half and half (or whole milk)
Instructions
- In a Dutch oven over medium heat, cook the bacon until crisp; remove and set aside.
- Sauté onion and celery in the remaining bacon fat until softened. Add corn and garlic; cook until fragrant.
- Pour in chicken broth and add cubed potatoes along with seasonings; simmer for 10 minutes.
- Stir in zucchini and yellow squash; cook until all vegetables are tender.
- Blend a portion of chowder for creaminess; return to pot and stir in half and half.
- Let sit for 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg