Creamy and light Corn and Zucchini Chowder is an easy one pot, 30 minute meal that combines all the summer fresh flavors. Fresh herbs like dill and thyme help enhance the flavors of the summer produce.
Corn and Zucchini Chowder
I have been serving up all sorts of soups lately, like my Mexican Chicken and Lime Soup. I simply cannot get enough of a big warming bowl of soup, and of course, there is bread. Lots and lots of crunchy, Crusty French Bread Rolls.
Chowder is one of my favorite soups. It can have a thick base, like New England Clam Chowder or have a thinner base, like Vegetarian Minestrone Soup. Since this recipe highlights summer produce, it has a thinner base so it doesn’t feel so heavy. It’s called balance, people. Soup in the summer requires it, ha!
- Meats: 3 slices of bacon for that smoky undertone.
- Vegetables: Fresh zucchini, summer squash, and russet potatoes. Swap in different summer veggies if desired, like bell peppers or green beans.
- Aromatics: Finely chopped yellow onion and garlic to build the base flavors.
- Liquids: Chicken broth for depth, half and half for creaminess.
- Herbs and Seasonings: Fresh dill and thyme to uplift the summer vibe, salt for seasoning, and a hint of paprika for garnish.
- Vegetarian: Substitute chicken broth with vegetable broth and skip the bacon or use vegetarian bacon alternatives.
- Creamier Texture: For a richer consistency, you can use heavy cream in place of half and half.
- Spicier: Add a dash of cayenne pepper or diced jalapeño for an added kick.
- Use canned corn to make this easier and quicker!
- Use fresh herbs for not only garnish, but in the soup.
- Top with paprika for a pop of color and a pinch of taste.
How To Make It
- In a medium pot, cook bacon until well done. Remove from the pot, and place to the side.
- Melt butter in the pot along with the bacon grease.
- Return the pan to the stove, and melt the butter. Finely chop the onion and garlic cloves. Saute for 2 minutes.
- Dice the potatoes, summer squash, and zucchini and place in the pot. Drain the can of corn and add to the pot.
- Pour in the liquids and stir. Add the dill and thyme. Let the pot come to a light boil, then reduce the heat to a simmer. Cook for 10 minutes, then serve immediately to all the hungry mouths. Don’t forget the crusty bread!
- Storing: This chowder can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over medium heat until warm. If the chowder thickens too much, you can add a splash of chicken broth or water.
- Freezing: You can freeze this chowder for up to 2 months. However, keep in mind that the texture of zucchini and potatoes might change a bit after thawing. Thaw overnight in the fridge before reheating.
Corn and Zucchini Chowder
- 3 slices of bacon
- 3 TBS butter
- 1 yellow onion finely chopped
- 5 cloves of garlic finely chopped
- 1 15 oz can of corn drained
- 1 zucchini sliced
- 1 summer squash sliced
- 3 russet potatoes diced into bite size pieces
- 2 TBS fresh dill
- 2 TBS fresh thyme
- 1 tsp salt
- 4 cups chicken broth
- 2 cups half and half
- In a medium pot, cook bacon over medium heat until it is done. Remove the bacon from the pan, and place to the side. Leave the grease in the pan.
- Add butter to the pan and let it melt. Add onions and garlic and saute for 2 minutes.
- Add corn, zucchini, summer squash, russet potatoes, fresh thyme and fresh dill to the pan. Add chicken broth and half and half. Stir to combine. Bring the pot to a light boil, then reduce to a simmer.
- Let the soup simmer for 20 minutes to allow the vegetables to get soft. Serve with crumpled bacon on top and a pinch of paprika for some added color! Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
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