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Creamy Summer Corn and Zucchini Chowder for Warm Days

A delicious, gluten-free chowder bursting with fresh corn and zucchini, perfect for warm days.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 4 slices Bacon Substitute with turkey bacon or omit for vegetarian version
  • 1 medium Yellow Onion Replace with shallots if desired
  • 2 stalks Celery Can be omitted
  • 2 cups Fresh Corn Use frozen corn as a substitute
  • 3 cloves Garlic No substitutions recommended
  • 4 cups Chicken Broth Swap with vegetable broth for vegetarian option
  • 2 medium Russet Potatoes Substitutes include Yukon gold or sweet potatoes
For Seasoning
  • 1 teaspoon Kosher Sea Salt Adjust according to preference
  • 1/2 teaspoon Ground Black Pepper Use white pepper for milder flavor
  • 1 teaspoon Paprika Consider smoked paprika for enhanced flavor
  • 1 teaspoon Dried Parsley Fresh parsley can be used for stronger taste
  • 1 teaspoon Thyme Oregano or Italian seasoning can be substituted
  • 1/4 teaspoon Cayenne Pepper Adjust or omit based on spice tolerance
For the Veggies
  • 2 cups Zucchini Yellow squash can be a substitute
  • 1 cup Yellow Squash Additional summer vegetables can be used
For Creaminess
  • 1 cup Half and Half Substitute with whole milk or non-dairy alternative

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. In a large Dutch oven over medium heat, cook diced bacon until crispy, about 5 minutes. Stir occasionally to ensure even cooking. Once browned and fragrant, transfer to a paper towel-lined plate, leaving rendered fat in the pot.
  2. Add the diced yellow onion and chopped celery to the same pot, sautéing for about 3 minutes until the onion is translucent. Incorporate the fresh corn and cook for an additional 4 minutes until slightly tender.
  3. Stir in minced garlic, cooking for 1 minute until fragrant. Pour in chicken broth and add cubed potatoes along with salt, black pepper, paprika, parsley, thyme, and cayenne pepper. Let it simmer for 10 minutes.
  4. Once potatoes are tender, add the chopped zucchini and yellow squash. Stir well and continue cooking for another 10-12 minutes until the squash is soft and potatoes are fork-tender.
  5. Remove 2 cups of chowder and blend until smooth using an immersion blender. Return blended mixture back to the pot, stirring to combine with remaining chowder.
  6. Lower heat to a gentle simmer, then stir in half and half. Allow chowder to sit for about 10 minutes before serving.

Notes

Feel free to customize by adding seasonal veggies like bell peppers or carrots for a unique take on the chowder.