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 Corn and Zucchini Chowder l SimplyScratch.com #summer #corn #zucchini #potato #chowder #soup #sweetcorn

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.

Summer Corn and Zucchini Chowder l SimplyScratch.com #summer #corn #zucchini #potato #chowder #soup #sweetcorn

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.

Summer Corn and Zucchini Chowder l SimplyScratch.com #summer #corn #zucchini #potato #chowder #soup #sweetcorn

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.

Summer Corn and Zucchini Chowder l SimplyScratch.com #summer #corn #zucchini #potato #chowder #soup #sweetcorn

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!

Summer Corn and Zucchini Chowder l SimplyScratch.com #summer #corn #zucchini #potato #chowder #soup #sweetcorn

Summer Corn and Zucchini Chowder l SimplyScratch.com #summer #corn #zucchini #potato #chowder #soup #sweetcorn
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Yield: 6 servings

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.

Ingredients

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

Instructions 

  • 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.
  • 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.
  • Add potatoes, thyme, bay leaves and the broth. Stir, cover and bring to a low boil. Cook until the potatoes are JUST tender.
  • Add in the zucchini and corn, continue to simmer for 8 to 10 minutes or until the zucchini is fork tender.
  • Remove the bay leaf and thyme sprigs.
  • Place two full ladels of the soup into a blender or food processor. Pulse until smooth.
  • Add this back to the soup pot along with half and half, heat throughly.
  • Stir in bacon and season with kosher salt and black pepper to taste.
  • 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.
Serving: 1bowl, Calories: 147kcal, Carbohydrates: 22g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 15mg, Sodium: 814mg, Potassium: 537mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2049IU, Vitamin C: 14mg, Calcium: 74mg, Iron: 1mg

Summer Corn and Zucchini Chowder l SimplyScratch.com #summer #corn #zucchini #potato #chowder #soup #sweetcorn