Description
Fresh Corn Chowder made with sweet corn, zucchini, and potatoes in a creamy flour-free broth. A light yet satisfying summer soup perfect for lunch or dinner.
Ingredients
Scale
- 1 tablespoon butter
- 2 strips bacon, chopped
- 1 cup chopped yellow onion
- 2 celery ribs, chopped
- 1 medium carrot, peeled and chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups water or vegetable stock
- 1 bay leaf
- 4 ears sweet fresh corn, kernels cut from cob (about 2 3/4 cups)
- 1 medium zucchini, diced into 1/2-inch cubes (about 1 1/2 cups)
- 1 cup half and half
- Kosher salt to taste
- Freshly ground black pepper to taste
- Chopped fresh parsley for garnish
- Cayenne pepper optional
Instructions
- Melt butter in a large heavy-bottom pot over medium heat. Add bacon and cook until fat renders and bacon begins to brown.
- Add onion, celery, carrot, garlic, and thyme. Cook until vegetables soften, stirring occasionally.
- Stir in potatoes, water or stock, and bay leaf. Bring to a simmer, then reduce heat and cook until potatoes are halfway tender.
- Add zucchini and corn. Season with salt and pepper and simmer until all vegetables are fully tender.
- Remove bay leaf. Transfer 2 cups of soup to a blender and puree until smooth, then return to the pot and stir.
- Add half and half and cook just until heated through. Adjust seasoning and serve garnished with parsley and optional cayenne.
Notes
- For a vegan version replace butter with olive oil, omit bacon, and add smoked paprika for depth.
- Substitute full-fat coconut milk for half and half for dairy-free option.
- Blend additional soup for a thicker consistency without adding flour.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 189
- Sugar: 6
- Sodium: 131
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 5
- Cholesterol: 13