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.

Course Soups & Stews

Cuisine American

Keyword bacon, chowder, potato, soup, sweet corn, zucchini

Prep Time 15

Cook Time 30

Additional Time 5

Total Time 50

Servings 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
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

US Customary - Metric

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