Put all of that fresh produce to good use in this Summer Corn and Zucchini Chowder. It’s thick, creamy and full of veggies!
Soup isn’t the first thing I think of when it comes to summer, but since the weather cooled off a bit I thought it was the perfect time to whip up a big pot of this hearty, veggie-packed chowder.
I’m kind of the odd man out in our family. I absolutely LOVE soup. Everyone else is on the fence. It’s not like they hate it, but they definitely have their favorites like this spicy sausage and lentil soup, homemade chicken noodle soupand beef and vegetable stew. When I introduce new stews, chowders our soups, they’re always a bit skeptical, but usually end up loving them!
This soup is one I really loved, and so did our kids! It’s made with chunks of potatoes, fresh corn, zucchini and yellow squash and of course, BACON! You can’t go wrong when bacon is involved, right?
First you’ll cut up the bacon into pea-size bits, render the fat and then sauté the veggies in it until they’re nice and tender. Add the broth + seasonings, then simmer the potatoes and squash until they’re cooked throughout. Now comes the fun part! Transfer 2 cups of the chowder to a food processor or blender and puree until it’s silky smooth. This will help thicken the chowder without having to add a bunch of heavy cream. Pour it back in, add the half & half (or whole milk) and then stir it together.
Remove the pot from the heat and allow the chowder to sit for 10 minutes before serving it. This thick, creamy & hearty chowder goes great with grilled cheese, crusty bread, or . Enjoy!
For a Thicker Chowder
If you want a thicker chowder, there are several methods you can employ:
Use Less Chicken Broth: Start with 3 or 4 cups of chicken broth and add more to your liking.
Cornstarch Slurry: One of the easiest ways to thicken a soup is to use a cornstarch slurry. Mix 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth. Stir this into the simmering chowder and cook for a few minutes until thickened. Adjust the amount depending on your desired consistency.
Puree More Veggies: The recipe already calls for pureeing 2 cups of the chowder to add creaminess. To make it thicker, you can simply increase the amount you puree.
Reduce the Liquid: Before adding in your half and half, let the chowder simmer for a longer time to allow some of the liquid to evaporate. This will concentrate the flavors and make the soup thicker.
Potato Starch: Potato starch can also be used as a thickener in a similar manner to cornstarch. It’s gluten-free and can provide a silky texture to the chowder.
Additional Potatoes: Potatoes are natural thickeners due to their starch content. You can increase the number of potatoes in the recipe or mash some of the potatoes directly in the pot once they’re cooked.
Cream Cheese or Heavy Cream: For an extra rich and creamy texture, consider adding some softened cream cheese or heavy cream to the chowder.
Remember, the key to a great chowder is balancing thickness with flavor. Adjust seasonings as needed when you modify the consistency.
Storing Info
You can store this chowder in the refrigerator in an air tight container for up to 5 days.
You can also freeze this chowder. Please note that the dairy will become a little grainy, so it won’t be as smooth, but it will still be good.
Here are our tips on how to freeze and thaw this corn chowder. First, let the chowder cool down to room temperature and then cool further in the refrigerator for a few hours or overnight. After the chowder has fully cooled, then store in an air tight container or freezer bag. Make there is about an inch of room left in the container for the chowder to expand as it freezes, but don’t leave to much room or it may get some freezer burn. Label with today’s date and freeze for up to 3 months.
When you want to use the frozen chowder, first allow it to thaw in the refrigerator overnight. Then, reheat on the stovetop and if you want to restore some of the smooth, creaminess, then add in a little half and half or heavy cream. When serving, serve with some freshly cooked bacon crumbles on top.
Summer Corn and Zucchini Chowder Recipe
Brighten your summer with our hearty Summer Corn and Zucchini Chowder, a creamy, veggie-rich delight that's perfect for enjoying the outdoors.
4.74 from 352 votes
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Course: Soups
Cuisine: American
Diet: Gluten Free
Prep Time: 20 minutes mins
Cook Time: 30 minutes mins
Total Time: 50 minutes mins
Servings: 6 servings
Calories: 209kcal
Author: Andrea
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Ingredients
- 4 strips bacon - cooked, chopped into bits
- 1/2 large yellow onion - diced
- 2 ribs celery - finely diced
- 5 ears corn - cut off from the cob
- 4 cloves garlic - minced
- 5 cup chicken broth - low sodium
- 2 russet potatoes - peeled and cut into 1/4-inch cubes
- 1 1/4 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/4 tsp thyme
- 1/8 tsp cayenne pepper
- 1 large zucchini - cut into quarters lengthwise, then sliced
- 1 large yellow squash - cut into quarters lengthwise, then sliced
- 2 cup half and half - or whole milk
Instructions
Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crisp, about 5 minutes.
Add onion and celery, cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
Pour in chicken broth and turn the heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme, and cayenne. Reduce heat to medium and cook for 10 minutes before adding the zucchini and yellow squash.
Once the zucchini and yellow squash have been added, cook until the potatoes are fork-tender and the zucchini and squash are fully cooked, about 10-12 minutes.
Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add the half and half. Stir to combine, then remove from the heat.
Let the chowder sit for 10 minutes before serving.
NOTES
To STORE your Summer Corn Chowder, refrigerate it in an airtight container for up to 3 days. You can also FREEZE it for up to 2 months, but avoid freezing if it contains dairy, as it can affect the texture.
REHEAT the chowder on the stove over medium heat, stirring occasionally, until it's warmed through. Alternatively, you can use a microwave-safe bowl and heat it in 30-second intervals, stirring in between.
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 23g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 1282mg | Potassium: 790mg | Fiber: 3g | Sugar: 8g | Vitamin A: 672IU | Vitamin C: 26mg | Calcium: 134mg | Iron: 1mg
LOVE THIS SUMMER CORN AND ZUCCHINI CHOWDER? HERE ARE SOME MORE DELICIOUS SUMMER RECIPES:
- Potato Corn and Bacon Chowder
- Cheesy Zucchini Tots
- Spicy Zucchini Frittata
- Asparagus Bacon and Potato Frittata
- Jalapeno Popper Soup
