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–+ servings
Summer Corn and Zucchini Chowder

Hearty Summer Corn and Zucchini Chowder to Savor

Enjoy a comforting bowl of Summer Corn and Zucchini Chowder, a creamy gluten-free recipe that celebrates summer's bounty.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 slices Bacon Substitute with turkey bacon or omit for vegetarian.
  • 1 medium Yellow Onion Use shallots for milder flavor.
  • 2 stalks Celery Can be replaced with diced carrots.
  • 2 cups Fresh Corn Frozen or canned corn can be used.
  • 4 cups Low Sodium Chicken Broth Vegetable broth for vegetarian version.
  • 2 medium Russet Potatoes Yukon Gold potatoes serve as great alternative.
For Flavor
  • 3 cloves Garlic Fresh garlic recommended.
  • 1 teaspoon Kosher Sea Salt Adjust to taste.
  • 1 teaspoon Ground Black Pepper Freshly ground preferred.
  • 1 teaspoon Paprika Sweet paprika can be used for less heat.
  • 1 tablespoon Dried Parsley Fresh parsley can be used if available.
  • 1 teaspoon Thyme Oregano can serve as a substitute.
  • 1/4 teaspoon Cayenne Pepper Can be omitted or reduced.
For the Veggies
  • 2 medium Zucchini Yellow squash can be used interchangeably.
For Creaminess
  • 1 cup Half and Half Use almond or coconut milk for dairy-free.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Cook the Bacon in a large Dutch oven over medium heat until crisp and golden, about 5 minutes. Transfer to a paper towel-lined plate, leaving the fat in the pot.
  2. Sauté diced yellow onion and chopped celery in the bacon fat for about 3 minutes until the onion is translucent. Add the corn and cook for an additional 4 minutes before adding minced garlic for 1 minute.
  3. Pour in low sodium chicken broth and increase heat to medium-high. Bring to a simmer and add diced russet potatoes, kosher salt, black pepper, paprika, parsley, thyme, and cayenne pepper. Cook for about 10 minutes.
  4. Stir in sliced zucchini and cook for an additional 10 to 12 minutes until the flavors meld and potatoes are tender.
  5. Blend 2 cups of the chowder in the pot until smooth, then mix in half and half.
  6. Remove from heat and let the chowder rest for about 10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Always use the freshest corn and zucchini for optimal flavor. Adjust seasoning as needed during the cooking process.

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