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Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder Recipe
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Brighten your day with this delicious Summer Corn and Zucchini Chowder Recipe! This creamy, veggie-rich chowder celebrates the vibrant flavors of summer produce, making it a delightful meal for any occasion. Packed with fresh corn and zucchini, this dish is not only hearty but also nutritious. Perfect for a quick weeknight dinner or a light lunch with friends, it comes together in under an hour. With its comforting texture and versatile flavor profile, this chowder will quickly become a favorite in your home!

Ingredients

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

Instructions

  1. In a large Dutch oven, cook turkey bacon over medium heat until crisp, about 5 minutes.
  2. Add diced onion and celery; sauté for 3 minutes. Stir in corn and cook for another 4 minutes. Add minced garlic and cook until fragrant, about 1 minute.
  3. Pour in chicken broth; increase heat to medium-high and bring to a simmer. Add potatoes along with salt, pepper, paprika, parsley, thyme, and cayenne pepper. Reduce heat to medium and cook for about 10 minutes before adding zucchini and yellow squash.
  4. Cook until potatoes are fork-tender and zucchini is cooked through—around 10-12 more minutes.
  5. Blend about 2 cups of the chowder until silky smooth, then return it to the pot.
  6. Stir in half-and-half, mix well, and let sit for 10 minutes before serving.

Nutrition

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

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