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

Summer Corn and Zucchini Chowder

Print Recipe
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.
Course Soups & Stews
Cuisine American
Keyword bacon, chowder, potato, soup, sweet corn, zucchini
Prep Time 15 mins
Cook Time 30 mins
Additional Time 5 mins
Total Time 50 mins
Servings 6 servings
Calories 147
Author Laurie McNamara

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
  • 1 quart (4 cups) low-sodium vegetable broth
  • 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.

Nutrition

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