Zucchini Corn Chowder

Hey there, fellow food lovers! I’m super excited to share one of my absolute favorite summer recipes with you: Zucchini Corn Chowder. This isn’t just any soup; it’s a creamy, dreamy bowl of goodness packed with fresh flavors that scream summer. Trust me, once you try this, you’ll be making it all season long!

Why You’ll Love This Chowder

• Fresh and Flavorful: This chowder is bursting with the natural sweetness of corn and the mild, delicious taste of zucchini2.

• Quick & Easy: Perfect for busy weeknights, this recipe comes together in under an hour2.

• Versatile: Feel free to customize it with your favorite veggies and toppings3.

• Comfort Food: It’s creamy, hearty, and oh-so-satisfying2.

Quick Facts

• Prep time: 10 minutes

• Cook time: 30-40 minutes

• Serving Size: 6-8

Ingredients

• 1 tablespoon unsalted butter2

• 2 strips bacon, diced2

• 1 cup yellow onion, diced2

• 2 cloves garlic, minced2

• 1 pound russet potatoes, washed, peeled, diced into ½-inch cubes2

• 4 cups chicken broth2

• 1 medium zucchini, diced into ½-inch cubes (about 1 ½ cups)2

• 4 ears sweet corn, husk + silk removed, kernels cut from cob (2 ¾ cups or 2 cans corn kernels, drained)2

• 1 cup half and half5

• ⅛ teaspoon kosher salt2

• ⅛ teaspoon black pepper2

• Fresh parsley, chopped (for garnish)2

• 1 teaspoon jalapeno, seeded, minced (for garnish)2

• Cayenne pepper, optional (for garnish)2

Let’s Get Cooking!

1. Bacon Time: In a large, heavy-duty stockpot or Dutch oven over medium heat, melt the butter2. Add the diced bacon and cook until it’s nice and crispy, about 3-4 minutes25.

2. Veggie Power: Add the diced onion and garlic to the pot. Cook until the vegetables start to soften, around 5 minutes, stirring occasionally25.

3. Simmer Away: Toss in the diced potatoes and chicken broth2. Turn up the heat to medium-high and bring it to a simmer. Then, reduce the heat to medium and let it simmer for about 8-10 minutes25. You want the potatoes to start getting tender.

4. Zucchini and Corn: Now, add the zucchini, corn, half and half, salt, and pepper25. Simmer for another 8-12 minutes, or until all the veggies are completely tender23.

5. Creamy Dreamy: Take about half of the chowder and pour it into a separate bowl2. Using an immersion blender, puree the remaining chowder in the pot until it’s smooth23. If you don’t have an immersion blender, a regular blender works too – just be super careful when transferring the hot soup!

6. Combine and Serve: Stir the chunky chowder back into the pot with the pureed soup23. This gives you the perfect creamy yet textured consistency.

Serving Suggestions

• Garnish: Top with fresh parsley, a sprinkle of cayenne pepper if you like a little heat, or a dollop of sour cream23.

• Side Dish: Serve with a crusty bread or a simple side salad for a complete meal.

• Add Protein: Mix in shredded chicken or cooked shrimp for extra protein3.

Tips for Customization

• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a kick4.

• Cheesy: Stir in some shredded cheddar or parmesan cheese at the end for a cheesy twist3.

• Veggies: Feel free to add other veggies like carrots, celery, or bell peppers for extra nutrients and flavor45.

FAQs

• Can I use frozen corn?

  • Absolutely! Frozen corn works great in this recipe. Just add it directly to the pot without thawing.

• Can I make this chowder ahead of time?

  • Yes, you can! The flavors actually meld together even more as it sits. Store it in the refrigerator for up to 3 days.

• Can I freeze this chowder?

  • I recommend not freezing it, as the texture of the potatoes and cream might change. But it’s so good, it probably won’t last long enough to need freezing!

Nutritional Information (Per Serving, Estimated)

• Calories: 250-300

• Protein: 8g

• Fat: 15g

• Carbohydrates: 30g

• Fiber: 4g

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.