Description
Brighten your summer meals with this delicious Summer Corn and Zucchini Chowder Recipe. This creamy, veggie-packed delight features the sweetness of fresh corn and tender zucchini, making it a comforting dish perfect for any occasion—whether enjoyed warm or chilled. With its vibrant flavors and easy preparation, this chowder is an ideal choice for family dinners, summer gatherings, or meal prep. Packed with wholesome ingredients, it’s not only tasty but also nutritious.
Ingredients
Scale
- 5 ears corn
- 1 large zucchini
- 1 large yellow squash
- 5 cups chicken broth
- 2 cups half-and-half
- 4 strips turkey bacon
- 1/2 large yellow onion
- 2 ribs celery
- 4 cloves garlic
- 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
- 2 russet potatoes
Instructions
- Cook turkey bacon in a Dutch oven until crisp.
- Sauté diced onion and celery for about 3 minutes; add corn and garlic, cooking until fragrant.
- Stir in chicken broth and cubed potatoes along with seasonings; simmer for 10 minutes.
- Add zucchini and yellow squash; cook until vegetables are tender.
- Blend a portion of the chowder for creaminess and return to the pot.
- Mix in half-and-half; allow to rest before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg