Description

This Summer Corn and Zucchini Chowder is a light yet creamy twist on classic chowder. Packed with sweet corn, zucchini, yellow squash, and tender potatoes, it’s finished with smoky bacon and a splash of cream. Perfect for summer meals when you want comfort without the heaviness.

Ingredients

Scale

4 strips bacon, cooked and chopped
½ large yellow onion (75 g), diced
2 ribs celery (100 g), finely diced
5 ears corn, kernels removed (about 3½ cups / 560 g)
4 cloves garlic, minced
5 cups (1.2 L) low-sodium chicken broth
2 russet potatoes (500 g), peeled and diced into ¼-inch cubes
1¼ tsp kosher sea salt
½ tsp ground black pepper
½ tsp paprika
½ tsp dried parsley
¼ tsp thyme
⅛ tsp cayenne pepper
1 large zucchini (200 g), quartered lengthwise and sliced
1 large yellow squash (200 g), quartered lengthwise and sliced
2 cups (480 ml) half and half or whole milk

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Instructions

In a large Dutch oven, cook bacon over medium heat until crispy. Remove and set aside.
Add onion and celery to bacon drippings, sauté 3 minutes. Stir in corn and cook 4 minutes. Add garlic and cook 1 minute.
Pour in chicken broth, bring to a simmer. Add potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Simmer 10 minutes.
Add zucchini and yellow squash. Cook another 10–12 minutes until vegetables are tender.
Blend 2 cups of chowder until smooth, then return to pot.
Stir in half and half or milk. Remove from heat, let rest 10 minutes.
Serve hot topped with crispy bacon.

Notes

Fresh corn gives the best flavor, but frozen works too.

Make it vegetarian by skipping bacon and using vegetable broth.

Add shredded chicken or shrimp for more protein.

For extra richness, use heavy cream.

A squeeze of lemon before serving brightens the flavors.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American