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Summer Corn and Zucchini Chowder is a creamy, vegetable-packed soup that celebrates the best of summer produce. With fresh corn, zucchini, yellow squash, and bacon, this chowder is a comforting yet light dish perfect for any occasion. The combination of the sweet, crunchy corn and the tender, juicy zucchini creates a rich flavor profile, while the creamy broth brings everything together in a hearty, satisfying way. This soup is especially perfect for those summer days when you want something filling, yet not too heavy, and it can easily transition into cooler months as well, thanks to its cozy and comforting nature.

Full Recipe

For the base:

4 strips of bacon, cooked and chopped
1/2 large yellow onion, diced
2 ribs celery, finely diced
5 ears of corn, kernels removed from the cob
4 cloves garlic, minced
5 cups chicken broth (low sodium)
2 russet potatoes, peeled and cut into 1/4-inch cubes
1 1/4 teaspoons kosher sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper

For the vegetables:

1 large zucchini, sliced into quarters lengthwise and then sliced
1 large yellow squash, sliced into quarters lengthwise and then sliced

For the creamy finish:

2 cups half and half (or whole milk)

Directions

Step 1: Prepare the Base

In a large Dutch oven or stockpot, set over medium heat, add the chopped bacon and cook until crisp, about 5 minutes. Once the bacon is crispy, remove it from the pan and set it aside, leaving some of the rendered bacon fat in the pot. Add the diced onion and celery to the pot, cooking for about 3 minutes, until the vegetables start to soften. Add the corn and cook for an additional 4 minutes. Once the corn is slightly tender, add the minced garlic and cook for another minute until fragrant.

Step 2: Add the Broth and Potatoes

Pour in the chicken broth and raise the heat to medium-high. Once the mixture comes to a simmer, add the peeled and cubed potatoes. Season with the salt, pepper, paprika, parsley, thyme, and cayenne pepper. Reduce the heat to medium and allow the soup to cook for about 10 minutes, just enough time for the potatoes to start softening.

Step 3: Add the Zucchini and Squash

Once the potatoes are beginning to soften, add the zucchini and yellow squash to the pot. Cook the chowder for an additional 10-12 minutes, or until the potatoes are fork-tender and the zucchini and squash are fully cooked. At this point, you can taste and adjust the seasoning if necessary.

Step 4: Blend and Creamify the Chowder

Transfer 2 cups of the chowder to a blender or food processor and puree until silky smooth. This step helps thicken the soup, giving it a creamy consistency without having to add a ton of cream. Return the pureed mixture to the pot. Stir in the half and half, creating a creamy finish for the chowder. Stir well to combine, then remove the pot from the heat and let the chowder sit for about 10 minutes before serving to allow the flavors to meld.

Step 5: Serve and Enjoy

Ladle the chowder into bowls and garnish with crispy bacon bits and fresh herbs like parsley or chives, if desired. This chowder can be served with a side of crusty bread for dipping or on its own for a filling, delicious meal.

Nutrients per Serving

Each serving (about 1 cup) of Summer Corn and Zucchini Chowder contains approximately:

Calories: 209 kcal
Carbohydrates: 23g
Protein: 7g
Fat: 11g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Cholesterol: 33mg
Sodium: 1282mg
Potassium: 790mg
Fiber: 3g
Sugar: 8g
Vitamin A: 672IU
Vitamin C: 26mg
Calcium: 134mg
Iron: 1mg

Why Summer Corn and Zucchini Chowder is Perfect for Any Occasion

Summer Corn and Zucchini Chowder is an incredibly satisfying dish that can be served year-round. During the summer, when fresh corn is at its peak, the soup becomes a perfect way to utilize the bounty of in-season vegetables. The sweetness of the corn and the mild flavors of the zucchini and yellow squash create a light, yet hearty, soup that is both comforting and nutritious. The creamy base and tender vegetables are balanced perfectly by the savory bacon, adding richness without being overly heavy.

What makes this chowder particularly special is its versatility. It can be easily adapted to suit different dietary preferences, such as by using vegetable broth instead of chicken broth for a vegetarian or vegan version. Additionally, for a richer, more decadent chowder, you could swap the half and half for heavy cream or add in extra cream cheese. The chowder can also be made spicier with the addition of chili peppers or adjusted to taste with different seasonings, making it a customizable recipe for all palates.

Whether served as a standalone meal, a side dish, or even an appetizer, Summer Corn and Zucchini Chowder is always a hit. It pairs wonderfully with crusty bread, crackers, or a light salad, and it’s equally enjoyable on a chilly evening as it is on a warm afternoon. It’s the perfect choice for those looking for a hearty, wholesome soup that celebrates the best of summer’s vegetables.

Health Benefits of Summer Corn and Zucchini Chowder

One of the main benefits of Summer Corn and Zucchini Chowder is that it’s packed with nutritious vegetables. Corn, zucchini, and yellow squash are all great sources of vitamins, minerals, and fiber, contributing to your daily vegetable intake. Corn is rich in antioxidants and fiber, which help to promote digestive health and prevent inflammation. Zucchini is low in calories but high in vitamins C and A, making it a great addition to a balanced diet, while yellow squash provides similar benefits, boosting your intake of vitamins and minerals.

In addition to the vegetables, the chowder’s base is made with chicken broth, which adds extra depth of flavor while keeping the soup relatively light. For those looking to make this recipe even healthier, vegetable broth can be substituted to create a completely plant-based version. The use of half-and-half provides a creamy texture without being as heavy as full cream, allowing the dish to remain indulgent yet not overly rich. The addition of protein from bacon adds some savory richness and makes this chowder more satisfying, but if you’re looking for a lighter or vegetarian version, you can easily swap out the bacon for other protein sources like turkey bacon, sausage, or even tofu for a plant-based option.

Customization and Variations

While the original recipe is fantastic on its own, Summer Corn and Zucchini Chowder is highly customizable, allowing you to adjust the ingredients based on personal preferences or dietary needs. For those who prefer a spicier soup, you can add a pinch of chili flakes or diced jalapeños to bring a little heat to the dish. Additionally, for those who like more texture in their soups, you can choose to leave some of the vegetables in larger chunks or add in other vegetables like carrots, green beans, or bell peppers.

For a creamier texture, some cooks prefer to blend part of the soup, making the broth even thicker and richer without adding extra cream. If you enjoy a smooth, velvety soup, you could puree a portion of the chowder in a blender or food processor before mixing it back in with the rest of the soup. This trick helps create a creamy consistency without the need for a large amount of cream.

For those who are dairy-free or vegan, you can easily substitute the half-and-half with coconut milk or a non-dairy cream alternative, and replace the butter with olive oil. If you want a vegan version, skip the bacon and use vegetable broth as the base, keeping the soup light and plant-based.

Serving Suggestions for Summer Corn and Zucchini Chowder

This chowder is incredibly versatile when it comes to how you serve it. It’s perfect on its own as a hearty meal, but it can also be served with a variety of accompaniments. Pair it with crusty bread or a soft dinner roll for dipping. If you want to keep the meal light, serve the chowder alongside a crisp, fresh salad. For a fun twist, top the soup with crumbled bacon bits, shredded cheese, or a dollop of sour cream to add extra richness and flavor.

Summer Corn and Zucchini Chowder also pairs wonderfully with other dishes. Serve it as a starter before a main course like roasted chicken, grilled steak, or baked fish. It’s also fantastic when paired with grilled vegetables, a fresh tomato salad, or even a cheese platter for a light lunch or dinner.

How to Store and Reheat Summer Corn and Zucchini Chowder

If you have leftovers, this chowder stores beautifully in the refrigerator for up to 3-4 days. Be sure to allow the soup to cool before transferring it to an airtight container for storage. When reheating, you can do so on the stove over low to medium heat, stirring occasionally to ensure it heats evenly. If the soup thickens too much while stored in the fridge, simply add a little more broth or milk to thin it out before reheating.

For longer storage, you can freeze the chowder for up to 2-3 months. To freeze, allow the soup to cool completely, then transfer it to a freezer-safe container or resealable bag. When ready to eat, simply thaw it overnight in the fridge and reheat on the stove.

Conclusion

Summer Corn and Zucchini Chowder is a flavorful, hearty, and versatile dish that showcases the best of fresh vegetables. It’s the ideal comfort food that can be easily adjusted to fit different tastes and dietary needs. The balance of creamy, savory, and slightly sweet flavors makes it a great addition to any meal, whether you’re looking for something light and healthy or something rich and comforting. Whether you’re enjoying it on a warm summer day or a cool fall evening, this chowder is sure to bring satisfaction to your table. Easy to prepare, full of nutritious vegetables, and customizable for any palate, Summer Corn and Zucchini Chowder is bound to become a go-to recipe in your household.