All of summers best veggies in one bowl of this Summer Corn and Zucchini Chowder! Fresh sweet corn, zucchini, russet potatoes and bacon in a light and creamy soup! Serves 6 in about an hour.
Summer soup!
There’s a definite chill in the air these days. At least in Michigan there is and I’m so here for it! I love summer, don’t get me wrong. However, I love fall more. The food, the clothes… the SOUP! And chili and stews and well, you get the picture.
This soup ties summer and fall together with a neat bow. Summer vegetables plus bacon in a light chowder. It’s incredible and so flavorful.
To Make This Summer Corn and Zucchini Chowder You Will Need:
- olive oil spray
- bacon
- yellow onion
- carrot
- celery
- garlic
- russet potatoes
- thyme
- bay leaves
- low-sodium vegetable broth
- sweet corn
- zucchini
- half & half
- kosher salt
- freshly ground black pepper
Lightly spray a dutch oven with olive oil and add in the bacon. Cook on medium to medium-low until crispy. Drain on paper towel before roughly chopping.
While the bacon is frying, prepare the veggies. You will need: 1 cup diced yellow onion, 1/2 cup each diced carrot and celery, 2 cloves minced garlic, 2 medium russet potatoes (diced), 1 large zucchini, diced and the corn kernels cut off of 4 ears of corn.
Drain off majority of the bacon fat and discard. Throw in the onions, carrot and celery with a pinch of kosher salt.
Stir, cover and cook until tender. Occasionally stir, for about 5 to 8 minutes. After that, add in the garlic and cook for 1 minute, stirring occasionally.
Next add in the potatoes, 2 sprigs of thyme and 2 bay leaves.
Pour in 1 quart of low-sodium vegetable broth. Cover, stir and bring to a low boil and partially cook the potatoes for 8 minutes.
Add in the zucchini and corn and cook for an additional 10 minutes or until the zucchini and potatoes are fork tender about 10 more minutes..
To a blender, add two ladles full of soup to a blender or food processor and blend until smooth.
Then add in the puree plus 1 cup half & half bak into the soup.
Heat thoroughly, then add in the bacon and season with 2 teaspoons kosher salt and 1/4 teaspoon freshly ground black pepper, more or less to taste.
Serve this summer corn and zucchini chowder with a little minced fresh parsley and extra black pepper.
This soup is so delicious.
All those veggies are now bff’s in a light and creamy soup! And I hope you will love this soup as much as I do.
Enjoy! And if you give this Summer Corn and Zucchini Chowder recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
All of the best veggies in one bowl of this Summer Corn and Zucchini Chowder! Fresh sweet corn, zucchini, russet potatoes and bacon in a light and creamy soup! Serves 6 in about an hour. If you can't find half & half, you can substitute with 1/2 cup heavy cream plus 1/2 cup whole milk. Nutrition information isn’t always accurate.
Summer Corn and Zucchini Chowder
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
8
Serving Size:
1 bowl
Amount Per Serving:
Calories: 222Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 950mgCarbohydrates: 29gFiber: 4gSugar: 6gProtein: 7g
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THANK YOU in advance for your support!
I’m trying this tomorrow!!!! Nice and amazing recipe shared by you, thank you so much for that.
Enjoy, Samantha!
Outstanding recipe Laurie! It’s a keeper! As a vegetarian I’m always looking for new and delicious recipes for my favorite vegetables.