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Summer Corn and Zucchini Chowder Recipe

Summer Corn and Zucchini Chowder Recipe
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Brighten your summer days with this delightful Summer Corn and Zucchini Chowder Recipe, an inviting blend of creamy goodness and fresh vegetables. This chowder showcases the sweet flavors of corn and the tender bite of zucchini, creating a vibrant dish that’s perfect for lunch, dinner, or as an appetizer at gatherings. Packed with nutritious ingredients, this chowder is not only satisfying but also a healthy choice for any occasion. With its easy preparation and versatility, you can enjoy it year-round while savoring the essence of summer in every spoonful.

Ingredients

Scale
  • 4 strips turkey bacon (cooked and chopped)
  • 1/2 large yellow onion (diced)
  • 2 ribs celery (finely diced)
  • 5 ears corn (kernels removed)
  • 4 cloves garlic (minced)
  • 5 cups chicken broth (low sodium)
  • 2 russet potatoes (peeled and cubed)
  • 1 large zucchini (sliced)
  • 1 large yellow squash (sliced)
  • 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 cups half and half (or whole milk)

Instructions

  1. In a large Dutch oven, cook turkey bacon over medium heat until crisp. Remove and set aside.
  2. Sauté onion and celery in the same pot until softened. Add corn; cook for another 4 minutes. Stir in garlic.
  3. Pour in chicken broth and add potatoes along with seasonings. Cook for 10 minutes.
  4. Add zucchini and yellow squash; continue cooking until tender, about 10-12 minutes.
  5. Blend a portion of the chowder until smooth; return to pot.
  6. Stir in half and half until well combined. Let sit before serving.

Nutrition

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

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