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Summer Corn and Zucchini Chowder

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Brighten your summer days with this delicious Summer Corn and Zucchini Chowder Recipe. This creamy, veggie-rich delight showcases the best of seasonal produce, featuring sweet corn and tender zucchini for a comforting bowl that is perfect for family dinners or casual gatherings. With its rich flavor and easy preparation, this chowder is versatile enough to serve as a light lunch or hearty dinner. Enjoy it paired with crusty bread or a fresh salad for a complete meal.

Ingredients

  • Turkey bacon (4 strips, cooked, chopped into bits)
  • Yellow onion (1/2 large, diced)
  • Celery (2 ribs, finely diced)
  • Corn (5 ears, cut off from the cob)
  • Garlic (4 cloves, minced)
  • Chicken broth (5 cups, low sodium)
  • Russet potatoes (2, peeled and cut into 1/4-inch cubes)
  • Kosher sea salt (1 1/4 tsp)
  • Ground black pepper (1/2 tsp)
  • Paprika (1/2 tsp)
  • Dried parsley (1/2 tsp)
  • Thyme (1/4 tsp)
  • Cayenne pepper (1/8 tsp)
  • Zucchini (1 large, cut into quarters lengthwise, then sliced)
  • Yellow squash (1 large, cut into quarters lengthwise, then sliced)
  • Half and half or whole milk (2 cups)

Instructions

  1. In a large Dutch oven, cook turkey bacon over medium heat until crispy. Remove and set aside.
  2. Sauté diced onion and celery in the same pot for 3 minutes until softened. Add corn and cook for an additional 4 minutes, followed by minced garlic for 1 minute.
  3. Pour in chicken broth, add cubed potatoes, salt, pepper, paprika, parsley, thyme, and cayenne pepper; simmer for 10 minutes.
  4. Stir in zucchini and yellow squash; cook until all vegetables are tender (about 10-12 minutes).
  5. Blend 2 cups of the chowder until smooth; return to pot.
  6. Stir in half-and-half and let sit for 10 minutes before serving.

Nutrition

Find it online: https://foodyloop.com/summer-corn-and-zucchini-chowder-recipe/