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Nothing says peak summer like a steaming bowl of corn and zucchini chowder fresh from the garden. Sweet kernels cut right from the cob and the vibrant slices of zucchini and squash come together in a creamy base flecked with smoky bacon. This chowder has become my sunshine supper for balmy evenings when the local produce stands are overflowing.
The first time I made this chowder on a lazy Sunday, my husband went back for thirds. It is now our official summer send off meal before school starts.
Ingredients
- Bacon: Adds a smoky richness and extra flavor depth. Choose thick cut bacon for nice crispy bits
- Yellow onion: Brings a foundational sweetness. Look for onions that feel heavy and firm
- Celery: Supplies crunch and herbal aroma. Fresh, pale green stalks are best
- Corn: Delivers natural sweetness and starch that makes the chowder silky. Use ears with plump kernels and bright green husks
- Garlic: Adds aromatic complexity. Fresh, firm cloves make the difference
- Chicken broth: Keeps things light and savory. Low sodium lets you control salt levels
- Russet potatoes: Create body and make each spoonful heartier. Look for smooth skin with minimal eyes
- Kosher sea salt: Brightens all the flavors. Use flaked or coarser salt for seasoning during cooking
- Ground black pepper: Gives a gentle kick and earthiness
- Paprika: Supplies a subtle smoky sweet note. Try Spanish smoked paprika for deeper flavor
- Dried parsley and thyme: Lend a gentle herbal freshness that ties together the summer veggies
- Cayenne pepper: Builds a gentle warmth. Use fresh ground for best flavor
- Zucchini and yellow squash: Double down on summer bounty. Use firm and glossy squash without blemishes
- Half and half: Creates the creamy finish. You can swap in whole milk if you prefer a lighter texture
Step-by-Step Instructions
- Cook the Bacon:
- Place a large Dutch oven or heavy stockpot over medium heat and lay in the bacon strips. Let them sizzle for about five minutes until deep golden and crisp. Remove the bacon with a slotted spoon and set aside but leave the rendered fat in the pot
- Build the Aromatics:
- Add the diced onion and finely chopped celery to the pot. Stir them gently as they soften for three minutes. Next, tumble in the fresh corn and continue to toss everything together for four minutes. For the final aroma boost, add the garlic and stir until its scent is released no more than one minute
- Simmer the Base:
- Pour in the chicken broth and bump the heat to medium high. You want the mixture to just reach a gentle simmer. Now stir in the potato cubes and sprinkle in all the salt, pepper, paprika, parsley, thyme, and cayenne pepper. Reduce the heat back to medium and let the soup simmer for ten minutes so the flavors can meld
- Add the Summer Squash:
- Drop in the zucchini and yellow squash slices. Cook another ten to twelve minutes or until the potatoes yield easily to a fork and the squash feels tender but not mushy
- Blend for Creaminess:
- Carefully ladle about two cups of hot chowder into a blender or food processor. Puree until completely smooth and silky two minutes should do it. Pour this creamy mixture back into the main pot for fabulous body and texture
- Finish with Cream:
- Stir in the half and half gently to combine making sure the chowder is velvety and rich. Remove from heat and let it stand uncovered for about ten minutes to thicken further before serving
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I always look forward to the pure flavor of corn in this soup. My kids love helping me shuck the fresh corn and we scatter the empty husks in the yard for the birds. That simple summer ritual is a memory I cherish every season.
Storage Tips
Let leftovers cool to room temperature before refrigerating. Store in an airtight container and enjoy within three days. Chowder thickens after chilling so stir in a splash of broth or milk when reheating for a silky consistency. You can freeze individual portions in resealable bags so you always have a bit of summer stashed away for a chilly evening.
Ingredient Substitutions
Turkey bacon or smoked tofu make great swaps for regular bacon if you want to cut back on pork. You can use vegetable broth instead of chicken for a vegetarian chowder. If you find yourself short on fresh corn the next best thing is high quality frozen kernels but avoid canned. No half and half Use whole milk for a lighter soup or a splash of cream for a richer one.
Serving Suggestions
Serve piping hot with a peppery arugula salad or golden cornbread on the side. A sprinkle of extra crispy bacon and a handful of tiny diced chives make each bowl look extra special. This chowder is just right for a quick family dinner but works well at a summer potluck or picnic since you can keep it warm in a thermos.
Cultural and Seasonal Context
Corn chowder is a New England tradition made to celebrate the corn harvest. Adding zucchini and yellow squash gives it a southern twist and recognizes the abundance of late summer gardens. Picture a family table with big mugs of steaming chowder fresh bread and butter with the windows flung wide to catch the warm evening breeze.
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This chowder brings sunshine to your table with every spoonful. Put it on your summer list and you'll always have a reason to celebrate garden fresh goodness.
Frequently Asked Questions
- → Can I use frozen corn instead of fresh?
Yes, frozen corn can be substituted when fresh corn is unavailable. Thaw and drain before adding for the best texture.
- → Is there an alternative to bacon?
For a vegetarian version, omit the bacon and use extra olive oil for sautéing. Smoked paprika offers a hint of smoky flavor.
- → Can I make this chowder ahead of time?
Absolutely. Prepare in advance and gently reheat over low heat to maintain the creamy texture and fresh flavors.
- → What pairs well with this chowder?
Serve with crusty bread or a fresh green salad to complement the rich, creamy chowder and seasonal vegetables.
- → Can I make this dairy-free?
Swap half and half for unsweetened coconut milk or a favorite non-dairy alternative for a creamy, dairy-free chowder.