If you’re craving a comforting yet fresh and vibrant dish that celebrates the bounty of warm-weather veggies, this Summer Corn and Zucchini Chowder Recipe is exactly what you need. Picture tender chunks of zucchini and yellow squash mingling with sweet corn kernels in a creamy, savory broth, lifted by crispy turkey bacon and a hint of garlic. It’s a dish that warms your soul while keeping things light and bright, perfect for sharing with family or friends on a relaxed summer evening.
Ingredients You’ll Need
These ingredients come together simply, yet each one plays a crucial role in creating layers of flavor and texture that make this chowder a real standout. From the smoky bacon to the fresh vegetables and creamy finish, you’ll find every component essential to the magic of this recipe.
- Turkey bacon strips: Provides a smoky, savory base while keeping the dish lighter than traditional bacon.
- Yellow onion: Adds sweetness and depth when sautéed, forming a fragrant foundation.
- Celery ribs: Gives a subtle crunch and earthy flavor that balances the sweetness.
- Fresh ears of corn: The star ingredient that brings natural sweetness and vibrant texture.
- Garlic cloves: Infuses the chowder with aromatic warmth and a gentle bite.
- Russet potatoes: Offer heartiness and help thicken the chowder without heavy cream.
- Large zucchini: Adds tender, mild flavor and a splash of green for that fresh summer vibe.
- Yellow squash: Partners perfectly with zucchini, providing subtle sweetness and color contrast.
- Low sodium chicken broth: The flavorful liquid base that pulls all ingredients together beautifully.
- Half and half: Gives the chowder its signature creamy richness while keeping it light.
How to Make Summer Corn and Zucchini Chowder Recipe
Step 1: Crisp the Turkey Bacon
Start by cooking the turkey bacon strips in a large Dutch oven over medium heat until they reach that perfect crispy texture—about 5 minutes. This step is crucial for infusing the chowder with a smoky essence that complements the fresh vegetables without overpowering them.
Step 2: Sauté Onion, Celery, and Corn
Once the bacon is done, add diced yellow onion and chopped celery to the pot. Sauté these for about 3 minutes to soften and release their natural sweetness. Then, toss in your fresh corn kernels and cook for another 4 minutes. This builds a wonderful foundation of layered flavors right from the start.
Step 3: Garlic and Broth Introduction
Next, stir in minced garlic to awaken the senses with an aromatic boost. Immediately follow by adding the low sodium chicken broth along with diced potatoes and your preferred seasonings. Let everything simmer gently for 10 minutes, allowing the potatoes to start tenderizing and the flavors to deepen.
Step 4: Add Zucchini and Yellow Squash
Now, it’s time to bring in the summer stars—zucchini and yellow squash. Add them to the simmering pot and cook until these veggies become tender, about 10 to 12 minutes. Their delicate texture and mild flavor balance perfectly with the rest of the chowder.
Step 5: Create a Smooth Base
To achieve that classic chowder creaminess, carefully puree part of the soup in a food processor until smooth, then return it to the pot. This method keeps some chunks for texture while giving the broth a lovely, velvety body.
Step 6: Stir in the Half and Half
Gently mix in the half and half to add a luscious richness that binds all the ingredients together. At this point, remove your pot from the heat to preserve the bright, fresh flavors without curdling the cream.
Step 7: Let It Rest Before Serving
Patience is a virtue—the chowder should sit for about 10 minutes before serving warm. This resting period lets the flavors meld and intensify, resulting in a more harmonious, satisfying bowl.
How to Serve Summer Corn and Zucchini Chowder Recipe
Garnishes
Top your chowder with freshly chopped herbs like chives or parsley to add a pop of color and fresh aroma. A sprinkle of cracked black pepper or a dash of smoked paprika also complements the flavors beautifully, giving each bite a little extra excitement.
Side Dishes
This chowder pairs wonderfully with crusty bread or warm cornbread for dipping. A simple green salad with a light vinaigrette can add balance and freshness to the meal, making it feel both hearty and wholesome.
Creative Ways to Present
For a charming touch, serve the chowder in hollowed-out mini pumpkins or bread bowls. This presentation not only impresses guests but also adds an extra layer of flavor and seasonal flair, perfect for casual dinners or festive gatherings.
Make Ahead and Storage
Storing Leftovers
After enjoying your chowder, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it an easy option for quick lunches or dinners later in the week.
Freezing
This Summer Corn and Zucchini Chowder Recipe also freezes well. Portion it out into freezer-safe containers and freeze for up to 2 months. Just be aware that the texture of the vegetables might change slightly after thawing, but the flavor remains delicious.
Reheating
Reheat gently on the stove over low to medium heat to avoid scorching. Stir occasionally until warmed through. If the chowder thickens too much, add a splash of broth or half and half to loosen it back up to your preferred consistency.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth makes this chowder vegetarian-friendly and still retains a rich, flavorful base. Just choose a good-quality broth to keep that depth of taste.
Is turkey bacon necessary or can I use regular bacon?
You can definitely swap in regular bacon if you prefer. Turkey bacon keeps the dish lighter and less fatty, but traditional bacon will add a richer smokiness.
Can I make this chowder dairy-free?
Yes! Substitute the half and half with coconut milk or a plant-based cream alternative to keep it creamy and delicious without dairy.
How do I know when the potatoes are perfectly cooked?
Simply test by piercing them with a fork during simmering—they should be tender but not mushy, holding their shape while softening enough to contribute to the chowder’s texture.
Can I add other vegetables to the chowder?
Feel free! Carrots, bell peppers, or even some fresh herbs stirred in at the end can add interesting flavors and vibrant color to the chowder without overwhelming the primary ingredients.
Final Thoughts
There’s something truly special about a warm bowl of Summer Corn and Zucchini Chowder Recipe that feels both comforting and refreshingly seasonal. Every spoonful brings together the best of simple ingredients transformed into a hearty, creamy delight. Give this recipe a try, and you might just find it becoming a go-to favorite for summer gatherings and cozy nights alike.
Print
Summer Corn and Zucchini Chowder Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Summer Corn and Zucchini Chowder is a hearty and creamy soup perfect for warm-weather meals. Combining fresh summer vegetables like corn, zucchini, and yellow squash with tender potatoes and smoky turkey bacon, this chowder delivers delightful flavors and satisfying textures. It’s a comforting yet light dish, simmered and partially pureed for a smooth and chunky consistency that everyone will love.
Ingredients
Meat
- 4 strips turkey bacon
Vegetables
- 1/2 large yellow onion, diced
- 2 ribs celery, diced
- 5 ears corn, kernels removed
- 4 cloves garlic, minced
- 2 russet potatoes, peeled and diced
- 1 large zucchini, diced
- 1 large yellow squash, diced
Liquids
- 5 cups low sodium chicken broth
- 2 cups half and half
Instructions
- Cook the turkey bacon: In a large Dutch oven over medium heat, cook the turkey bacon strips until they are crisp, approximately 5 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot for flavor.
- Sauté onion and celery: Add the diced onion and celery to the pot with the bacon fat. Sauté for about 3 minutes until the vegetables begin to soften and become fragrant. Then add the corn kernels and cook together for an additional 4 minutes to release their sweetness.
- Add garlic and simmer with broth: Stir in the minced garlic and cook briefly until fragrant. Pour in the chicken broth, then add the diced potatoes along with any seasonings you prefer. Bring to a simmer and cook for 10 minutes, allowing the potatoes to soften and flavors to meld.
- Cook zucchinis and squash: Add the diced zucchini and yellow squash to the pot. Continue cooking for 10 to 12 minutes or until the vegetables are tender but still hold their shape.
- Puree part of the chowder: Using a food processor or blender, puree about half of the chowder until smooth, then return this creamy mixture back into the pot with the remaining chunky chowder to create a nice balance of textures.
- Finish with half and half: Stir in the half and half gently to add creaminess. Remove the chowder from the heat to prevent curdling.
- Rest and serve: Let the chowder sit for 10 minutes before serving warm to allow the flavors to fully develop and the chowder to thicken slightly.
Notes
- If you prefer a vegetarian version, substitute vegetable broth and omit turkey bacon.
- Adjust seasoning with salt and pepper to taste during simmering.
- For a thicker chowder, puree more of the soup before mixing back.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- Adding fresh herbs like thyme or parsley can enhance the flavor profile.
