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.

How to Customize the Chowder

While the recipe is delicious as is, there are many ways you can modify the chowder to fit your tastes. For instance, you could experiment with adding other vegetables, such as carrots, bell peppers, or green beans, to boost the nutritional value and enhance the flavor profile. If you prefer a spicier chowder, consider adding diced jalapeños or a sprinkle of red pepper flakes.

For a dairy-free version, simply replace the half and half with coconut milk or a non-dairy cream alternative. If you want a more substantial chowder, you can add proteins like shredded rotisserie chicken, sausage, or even tofu. Bacon can be swapped for other types of protein, such as turkey bacon or even smoked sausage, depending on your preference.

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.