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
Scale
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.
