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!

Print

Yield: 6

Summer Corn and Zucchini Chowder

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.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

• olive oil spray
• 3 strips bacon
• 1 cup (or 1 medium) yellow onion, diced
• 1/2 cup (or 1 medium) carrot, diced
• 1/2 cup (or 2 short) celery stalks, diced
• 2 cloves fresh garlic, finely minced
• 2 medium russet potatoes, diced
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 quart (or 4 cups) low-sodium vegetable broth
• 4 ears fresh sweet corn, kernels cut off the cob
• 1 large zucchini, chopped
• 1 cup half & half
• 2 teaspoons kosher salt, more or less to taste
• freshly ground black pepper, to taste
• minced fresh parsley, for garnish
• cayenne pepper or paprika, for garnish

Instructions

1. Lightly spray the bottom of a dutch oven with olive oil. Add the bacon and cook on medium-low until crispy. Remove, drain on paper towel and coarsely chop. Set off to the side.
2. Drain all but a few teaspoons of bacon fat, add the onions, celery and carrots with a pinch of salt. Stir, cover and cook until tender. About 5 minutes.
3. Add potatoes, thyme, bay leaves and the broth. Stir, cover and bring to a low boil. Cook until the potatoes are JUST tender.
4. Add in the zucchini and corn, continue to simmer for 8 to 10 minutes or until the zucchini is fork tender.
5. Remove the bay leaf and thyme sprigs.
6. Place two full ladels of the soup into a blender or food processor. Pulse until smooth.
7. Add this back to the soup pot along with half and half, heat throughly.
8. Stir in bacon and season with kosher salt and black pepper to taste.
9. Ladle soup into bowls and garnish with parsley, fresh thyme and few sprinkles cayenne pepper or paprika(optional).

Notes

If you can't find half & half, you can substitute with 1/2 cup heavy cream plus 1/2 cup whole milk.

Nutrition Information:

Yield:

8

Serving Size:

1 bowl
Amount Per Serving: Calories: 222 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 20mg Sodium: 950mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 4g Sugar: 6g Sugar Alcohols: 0g Protein: 7g

Nutrition information isn’t always accurate.