Description
Brighten up your dining table with our Summer Corn and Zucchini Chowder Recipe—a creamy, veggie-rich delight that encapsulates the essence of summer in every spoonful. Packed with fresh corn, zucchini, and a medley of seasonings, this chowder brings warmth and comfort to both cozy dinners and sunny lunch days. Easy to prepare in under an hour, it’s perfect for busy weeknights or casual gatherings with family and friends. With its rich flavors and hearty texture, this dish is versatile enough to serve as a main course or a delightful appetizer. Enjoy a taste of summer any time of the year!
Ingredients
Scale
- 4 strips cooked bacon
- 1/2 large yellow onion
- 5 ears corn (kernels only)
- 2 russet potatoes
- 1 large zucchini
- 1 large yellow squash
- 5 cups low-sodium chicken broth
- 2 cups half-and-half
Instructions
- In a large Dutch oven, cook bacon over medium heat until crisp. Remove and set aside.
- In the same pot, sauté diced onion and celery for 3 minutes, then add corn for another 4 minutes. Stir in minced garlic until fragrant.
- Pour in chicken broth, add diced potatoes along with seasonings (salt, pepper, paprika, parsley, thyme, cayenne) and simmer for 10 minutes.
- Add sliced zucchini and yellow squash; cook until tender for about 10-12 minutes.
- Blend 2 cups of the chowder until smooth, return to pot, and stir in half-and-half before letting it rest for 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg