Summer Corn and Zucchini Chowder Recipe
Brighten your day with this Summer Corn and Zucchini Chowder Recipe! This creamy, veggie-rich soup is not only a delightful treat during the warm months but also a comforting dish you can enjoy year-round. Featuring the vibrant combination of sweet corn and tender zucchini, every spoonful offers a burst of fresh flavors that your family and friends will adore. Perfect for casual gatherings or elegant dinners, this chowder is versatile enough to be served as a hearty main dish or a delightful side. With its rich taste and nutritious ingredients, it’s sure to become a favorite in your household.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 strips turkey bacon
- 5 ears corn
- 1 large zucchini
- 1 large yellow squash
- 5 cups low-sodium chicken broth
- 2 cups half and half
Instructions
- In a large Dutch oven, cook turkey bacon over medium heat until crispy. Remove and set aside.
- Sauté diced onion and celery for 3 minutes, then add corn and cook for another 4 minutes. Stir in minced garlic until fragrant.
- Pour in chicken broth, add cubed potatoes, and seasonings; bring to a simmer for 10 minutes.
- Add zucchini and yellow squash; cook until veggies are tender (about 10-12 minutes).
- Blend part of the chowder for creaminess and return to the pot with half and half. Stir well.
- Allow to rest for 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg