Summer Corn and Zucchini Chowder

As the sun dips below the horizon and the day’s warmth lingers, a bowl of Summer Corn and Zucchini Chowder greets you with its inviting aroma. This Summer Corn and Zucchini Chowder is more than just a meal—it’s a celebration of fresh summer ingredients that burst with flavor in every spoonful. Creamy and comforting, this dish echoes memories of bountiful harvests and serene evenings. Perfect for Produce Meals, this chowder captures the essence of the sun-drenched days when corn and zucchini shine as stars on your dinner table.

I remember one summer evening at my grandmother’s house, where the air was filled with the melody of cicadas and the scent of tomatoes ripening in her garden. She ladled out steaming bowls of Summer Veggie Chowder, and we gathered around the table, savoring the warmth that only fresh corn and zucchini could offer. Those evenings taught me that the simplest meals often carry the most profound comfort, connecting family through stories and flavors.

As you bask in the glow of summer, why not try out new flavors like the ones you’ll find in this baked zucchini and cheese dish or perhaps these scrumptious parmesan zucchini fries? They pair beautifully with summer vibes and make excellent side dishes for your next warm-weather gathering.

Why You’ll Love This Summer Corn and Zucchini Chowder

• Easy to make: With simple steps and no need for fancy tools, this chowder is perfect for any skill level.
• Flexible: Swap in your favorite veggies or adjust seasonings to suit your taste.
• Great for busy days: Quick preparation makes it ideal for families or when hosting guests.
• Perfect dish for Produce Meals: This chowder showcases the very best of summer harvest, making it an excellent choice for any meal plan centered on fresh ingredients.

Step-by-Step Guide to the Best Summer Corn and Zucchini Chowder

Tools You’ll Need

• Large pot
• Measuring cups
• Cutting board
• Knife
• Wooden spoon
• Ladle

Step 1: Preparation for the Summer Corn and Zucchini Chowder

• 4 strips bacon cooked, chopped into bits
• Large yellow onion diced
• 2 ribs celery finely diced
• 5 ears corn cut off from the cob
• Garlic minced
• 5 cups Chicken broth low sodium
• 2 russet potatoes peeled and cut into 1/4 inch cubes
• 1 1/4 tsp kosher sea salt
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• 1/2 tsp dried parsley
• 1/4 tsp thyme
• 1/8 tsp cayenne pepper
• 1 large zucchini cut into quarters lengthwise, then sliced
• 1 large yellow squash cut into quarters lengthwise, then sliced
• 2 cups half and half or whole milk

Step 2: Cooking the Summer Corn and Zucchini Chowder

Start by cooking the chopped bacon in a large pot over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot to add flavor to the chowder. Add diced onion and celery, sautéing them until soft and translucent. Stir in the garlic and continue to cook for another minute until fragrant.

Add corn kernels and sauté for a few minutes to enhance their natural sweetness. Pour in the chicken broth and add the cubed russet potatoes. Season with salt, black pepper, paprika, parsley, thyme, and cayenne pepper. Stir well and bring the mixture to a simmer.

Let the soup simmer until the potatoes are tender, approximately 10-15 minutes. Add the sliced zucchini and yellow squash, cooking for another 5 minutes until they are just tender but not overcooked.

Step 3: Assembling and Finishing

Reduce the heat to low and stir in the half and half or whole milk, allowing the chowder to heat through gently without boiling. Taste and adjust warmth with additional cayenne if desired. Serve hot, topped with the reserved crispy bacon bits. This adds a delightful crunch and a savory finish to each bowl.

Additional Tips and Suggestions

Tips for the Best Summer Corn and Zucchini Chowder Every Time

• For an extra creamy texture, consider blending a portion of the chowder before serving.
• Fresh corn and zucchini make a notable difference in flavor, especially during peak summer months.
• If you’re looking to reduce calories, use skim milk instead of whole milk or half and half.

Common Mistakes to Avoid

• Don’t cook the zucchini and squash too long; they should remain slightly firm.
• Avoid boiling the chowder after adding milk to prevent curdling.
• Season gradually and taste as you go to ensure the best overall flavor.

Easy Ways to Customize Your Dish

• For a dairy-free version, substitute the milk with coconut milk or almond milk.
• Add more vegetables like bell peppers or kale for added nutrition.
• Include cooked chicken or shrimp for a protein-packed version.

Occasions Perfect for This Recipe

• Ideal for cozy family meals when you want to enjoy the best of your garden harvest.
• Perfect for late summer get-togethers when fresh ingredients are abundant.
• Enjoy this chowder as a comforting dish during cooler summer evenings.

FAQs

Q: How do I thicken my Summer Corn and Zucchini Chowder?

If you prefer a thicker chowder, try blending a portion of the chowder using an immersion blender or a regular blender, then return it to the pot. You can also add a tablespoon of cornstarch mixed with cold water to the soup before it finishes cooking for extra thickness.

Q: Can I use frozen corn for chowder?

Absolutely, frozen corn can be used if fresh corn is unavailable. It provides similar sweetness and texture, making your Summer Corn and Zucchini Chowder just as delightful.

Q: What can I add to my chowder for more flavor?

For more depth, consider adding ingredients like smoked paprika, a splash of lime juice, or fresh herbs like basil and cilantro. These additions will enhance the vibrant flavors of your Summer Veggie Chowder.

Q: How long can I store Summer Corn and Zucchini Chowder?

This chowder can be refrigerated in an airtight container for up to 3 days. Just reheat gently over the stove or in the microwave, and avoid boiling to maintain its creamy consistency.

Q: What are some great toppings for zucchini chowder?

Top your Summer Corn and Zucchini Chowder with ingredients like crispy bacon bits, shredded cheese, fresh chives, or a dollop of sour cream for added richness and texture.

Conclusion

Creating this Summer Corn and Zucchini Chowder is an enjoyable way to celebrate the bounty of Produce Meals that capture the essence of sunny days in a single pot. With simplicity and freshness at the forefront, this chowder stands as a remarkable dish that marries the flavors of Zucchini in Soup with the sweetness of fresh corn, offering nourishment and comfort in one delightful bowl.

As you explore the joys of summer cooking, be sure to enjoy this feast alongside delicious dishes like this healthy zucchini and squash casserole recipe—perfect for rounding out any meal!

Try the recipe out, let us know how it delighted your taste buds, and don’t forget to share your experience! Feel free to bookmark it for your next gathering or comment below with your own twists and ideas!