Name: Summer Corn and Zucchini Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4 strips bacon, cooked and chopped into bits; 1 large yellow onion, diced; 2 ribs celery, finely diced; 5 ears corn, cut off from the cob; 3 cloves garlic, minced; 5 cups low sodium chicken broth; 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

Description

This Summer Corn and Zucchini Chowder is a delightful combination of fresh summer produce, bringing nourishment and comfort in each bite. Ideal for Produce Meals, this dish marries the sweetness of corn with the tender zucchini, making it the perfect choice for Soups and Casseroles, great for both summer and Fall and Winter Food Ideas.

Ingredients

Scale

4 strips bacon, cooked and chopped into bits
1 large yellow onion, diced
2 ribs celery, finely diced
5 ears corn, cut off from the cob
3 cloves garlic, minced
5 cups low sodium chicken broth
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

Instructions

Cook the bacon in a large pot over medium heat until crispy. Remove and set aside, leaving the grease in the pot.
Add onion and celery, sauté until soft. Add garlic and cook until fragrant.
Add corn kernels and sauté for a few minutes. Pour in chicken broth and add potatoes.
Season with salt, pepper, paprika, parsley, thyme, and cayenne. Simmer until potatoes are tender, about 10-15 minutes.
Add zucchini and yellow squash, cooking until just tender.
Reduce heat to low and stir in half and half or whole milk, heating through without boiling.
Serve hot, topped with reserved bacon bits.

Notes

For extra creaminess, blend a portion of the chowder before serving.
Use fresh corn and zucchini for best flavor.
Substitute coconut milk for a dairy-free option.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 250 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 9 g
Cholesterol: 20 mg

Keywords: summer corn chowder, zucchini soup, produce meals, foodie meals