Summer Corn Zucchini Chowder (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 strips bacon, cooked and chopped
02 -
1/2 large yellow onion, diced
03 -
2 ribs celery, finely diced
04 -
5 ears fresh corn, kernels cut from cob
05 -
4 cloves garlic, minced
06 -
5 cups low-sodium chicken broth
07 -
2 russet potatoes, peeled and cut into 0.5 cm cubes
08 -
1 large zucchini, quartered lengthwise and sliced
09 -
1 large yellow squash, quartered lengthwise and sliced
10 -
2 cups half and half or whole milk
→ Seasonings
11 -
1 1/4 teaspoons kosher sea salt
12 -
1/2 teaspoon ground black pepper
13 -
1/2 teaspoon paprika
14 -
1/2 teaspoon dried parsley
15 -
1/4 teaspoon dried thyme
16 -
1/8 teaspoon cayenne pepper
# Instructions:
01 -
Place a large Dutch oven or stockpot over medium heat. Add bacon strips and cook until crisp, approximately 5 minutes. Remove and set aside; leave rendered fat in the pot.
02 -
Add diced onion and celery to the pot. Cook for 3 minutes until slightly softened. Stir in corn kernels and continue cooking for an additional 4 minutes. Add minced garlic and cook for 1 minute until aromatic.
03 -
Pour in chicken broth and increase heat to medium-high. Once simmering, add cubed potatoes, salt, black pepper, paprika, parsley, thyme, and cayenne pepper. Reduce heat to medium and cook for 10 minutes.
04 -
Add sliced zucchini and yellow squash to the pot. Cook for 10-12 minutes until potatoes are fork-tender and vegetables are fully cooked.
05 -
Transfer 2 cups of the cooked chowder to a food processor or blender. Blend until smooth, about 1-2 minutes. Return the pureed mixture to the pot and stir to combine.
06 -
Add half and half or whole milk. Mix thoroughly, then remove the pot from the heat.
07 -
Let the chowder rest for 10 minutes before ladling into bowls. Garnish with reserved bacon bits and serve.
# Notes:
01 -
For a silkier texture, puree additional chowder before returning it to the pot. Use freshly cut corn for optimal sweetness and flavor.