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Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder Recipe
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Brighten your summer with a delicious Summer Corn and Zucchini Chowder Recipe! This creamy, veggie-packed chowder is perfect for any occasion, from summer gatherings to cozy dinners at home. The delightful combination of fresh corn and zucchini creates a sweet and savory flavor that will satisfy your taste buds. Not only is it easy to prepare, but it’s also nutritious and versatile enough to serve as a main course or hearty side dish. Plus, it stores well for meal prep throughout the week.

Ingredients

Scale
  • 4 strips Turkey Bacon (cooked, chopped into bits)
  • 1/2 large yellow onion (diced)
  • 2 ribs celery (finely diced)
  • 5 ears corn (cut off from the cob)
  • 4 cloves garlic (minced)
  • 5 cups chicken broth (low sodium)
  • 2 russet potatoes (peeled and cut into 1/4-inch cubes)
  • 1 large zucchini (cut into quarters lengthwise, then sliced)
  • 1 large yellow squash (cut into quarters lengthwise, then sliced)
  • 2 cups half and half (or whole milk)
  • 1 1/4 tsp kosher sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried parsley
  • 1/4 tsp thyme
  • 1/8 tsp cayenne pepper

Instructions

  1. Cook turkey bacon in a large Dutch oven until crisp (about 5 minutes).
  2. Sauté diced onion and celery for 3 minutes; add corn and cook for another 4 minutes. Stir in minced garlic.
  3. Pour in chicken broth; add cubed potatoes along with seasonings. Simmer for 10 minutes.
  4. Add zucchini and yellow squash; cook until tender (10–12 minutes).
  5. Blend 2 cups of chowder until smooth; return to the pot.
  6. Stir in half and half; let sit before serving.

Nutrition

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