Description
This comforting Zucchini Corn Chowder is a creamy, hearty soup that combines fresh summer vegetables like zucchini and sweet corn with tender potatoes, smoky bacon, and aromatic herbs. Perfect for a nourishing lunch or dinner, this chowder is easy to prepare and delivers a rich, satisfying flavor with a velvety texture thanks to blending part of the soup and finishing with half and half.
Ingredients
Scale
Base Ingredients
- 1 Tbsp. butter
- 2 strips bacon, chopped
- 1 cup chopped yellow onion (about 1/2 large onion)
- 2 celery ribs, chopped (1/3 cup)
- 1 medium carrot, peeled and chopped (1/2 cup)
- 2 garlic cloves, minced
- 1/2 tsp. dried thyme
- 2 medium (1 lb.) russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups water or vegetable stock
- 1 bay leaf
Vegetables
- 4 ears fresh sweet corn, husk and silk removed, kernels cut from cob (about 2 3/4 cups corn kernels)
- 1 medium zucchini, diced into 1/2-inch cubes (about 1 1/2 cups)
Dairy and Seasoning
- 1 cup half and half
- Kosher salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Cayenne pepper, optional, for serving
Instructions
- Melt Butter and Cook Bacon: In a large stockpot, melt the butter over medium heat. Add the chopped bacon and cook, stirring occasionally, until the bacon is browned and crisp, releasing its flavorful fat.
- Sauté Vegetables: Add the chopped onion, celery, carrot, minced garlic, and dried thyme to the pot. Cook the mixture, stirring frequently, until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Potatoes and Simmer: Stir in the diced potatoes, pour in the water or vegetable stock, and add the bay leaf. Bring the mixture to a simmer and cook until the potatoes are halfway tender, approximately 15 minutes.
- Add Zucchini and Corn: Mix in the diced zucchini and fresh corn kernels. Season with kosher salt and freshly ground black pepper. Continue to simmer the chowder until all the vegetables are tender, about 10 minutes more.
- Puree and Finish: Remove and discard the bay leaf. Using an immersion blender, puree a portion of the chowder directly in the pot to create a creamy consistency while still keeping some texture. Stir in the half and half, warm through gently over low heat, and adjust seasoning as needed.
- Serve: Ladle the chowder into bowls. Garnish with chopped fresh parsley and, if desired, a sprinkle of cayenne pepper for a touch of heat. Serve hot and enjoy.
Notes
- For a vegetarian version, omit the bacon and use vegetable stock instead of water.
- Adjust the thickness of the chowder by blending more or less of the soup.
- Fresh corn is best for peak sweetness, but frozen corn can be substituted if fresh is not available.
- Half and half can be replaced with heavy cream or milk for variation in richness.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
