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Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder Recipe
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Indulge in the flavors of summer with this refreshing Summer Corn and Zucchini Chowder Recipe. Creamy and packed with vibrant vegetables, this chowder is a delightful blend of sweet corn and tender zucchini, making it a nourishing choice for busy weeknights or family gatherings. In just about 50 minutes, you can whip up a comforting bowl that will satisfy your cravings while offering wholesome ingredients. Whether enjoyed on its own or paired with crusty bread, this chowder will quickly become a cherished staple in your kitchen. Get ready to savor every spoonful!

Ingredients

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  • 1/2 large yellow onion (diced)
  • 2 ribs celery (finely diced)
  • 5 ears corn (cut off the cob)
  • 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)
  • 2 cups half-and-half or coconut milk

Instructions

  1. In a large Dutch oven, cook the bacon over medium heat until crisp. For vegetarian versions, skip this step.
  2. Add onion and celery; sauté for about 3 minutes until softened. Incorporate corn and cook for another 4 minutes before adding garlic.
  3. Pour in chicken broth, then add potatoes along with salt, pepper, paprika, parsley, thyme, and cayenne. Simmer until potatoes are fork-tender (about 10 minutes).
  4. Stir in zucchini and yellow squash; continue cooking until all vegetables are tender (approximately 10-12 minutes).
  5. Blend two cups of the chowder mixture until smooth, then return it to the pot along with half-and-half or coconut milk. Mix well and let sit for about 10 minutes before serving.

Nutrition

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