Description
Enjoy a comforting bowl of creamy Zucchini Corn Chowder, a hearty soup made with sweet corn, tender zucchini, and savory bacon. This chowder is rich and flavorful, combining fresh summer vegetables with aromatic herbs and a touch of half and half for smoothness. Perfect for a main course or a side, this flexible recipe can easily be adapted for vegetarian or vegan diets.
Ingredients
Units
Scale
Main Ingredients
- 1 Tbsp. butter
- 2 strips bacon, chopped
- 1 cup chopped yellow onion (about 1/2 large onion)
- 2 celery ribs, chopped (1/3 cup)
- 1 medium carrot, peeled and chopped (1/2 cup)
- 2 garlic cloves, minced
- 1/2 tsp. dried thyme
- 2 medium (1 lb.) russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups water or vegetable stock
- 1 bay leaf
- 4 ears sweet fresh corn, husked and kernels cut from cob (2 3/4 cup corn)
- 1 medium zucchini, diced into 1/2-inch cubes (1 1/2 cups)
- 1 cup half and half
Seasoning and Garnishes
- Kosher salt and fresh ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Cayenne pepper, to serve (optional)
Instructions
- Cook Bacon and Melt Butter: In a large heavy-bottom stockpot or Dutch oven, melt the butter over medium heat. Add the chopped bacon and cook until the bacon renders its fat and begins to brown, about 3-4 minutes.
- Sauté Vegetables: Add the chopped onion, celery, carrot, minced garlic, and dried thyme to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Simmer Potatoes: Add the diced potatoes, water (or vegetable stock), and bay leaf. Raise the heat to medium-high to bring to a simmer, then lower back to medium and continue to simmer for 8-10 minutes or until the potatoes are halfway cooked.
- Add Zucchini and Corn: Stir in the diced zucchini and sweet corn kernels. Season with salt and pepper to taste. Continue to simmer for another 8-12 minutes, or until all the vegetables are completely tender.
- Puree Chowder: Remove and discard the bay leaf. Carefully transfer 2 cups of the chowder to a blender or food processor and puree until smooth. Stir the pureed mixture back into the pot to thicken the chowder.
- Add Half and Half and Finish: Add the half and half to the chowder, stirring to combine. Cook just until heated through. Taste and adjust seasoning with more salt and pepper if desired.
- Serve: Ladle the chowder into bowls. Garnish with chopped fresh parsley and, if desired, a sprinkle of cayenne pepper. Serve hot and enjoy!
Notes
- You can make this chowder vegan by substituting butter with olive oil, bacon with smoked paprika or southwest seasoning, and half and half with full-fat coconut milk.
- For a thicker chowder, puree more of the mixture as desired.
- For more protein, add some cooked chicken or beans.
- Fresh sweet corn is recommended, but you can substitute with frozen corn if fresh is not available.
Nutrition
- Serving Size: 1 cup
- Calories: 189
- Sugar: 6 g
- Sodium: 131.2 mg
- Fat: 8.6 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25 g
- Fiber: N/A
- Protein: 5.4 g
- Cholesterol: 13.2 mg
