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Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder Recipe
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Brighten your summer dining with this delicious Summer Corn and Zucchini Chowder Recipe! This creamy, veggie-rich delight showcases the natural sweetness of fresh corn and the earthy taste of zucchini, making it a perfect choice for warm evenings or family gatherings.

Ingredients

Scale
  • 4 strips turkey bacon (cooked, chopped)
  • 1/2 large yellow onion (diced)
  • 2 ribs celery (finely diced)
  • 5 ears corn (kernels removed)
  • 4 cloves garlic (minced)
  • 5 cups chicken broth (low sodium)
  • 2 russet potatoes (peeled and cubed)
  • 1 large zucchini (sliced)
  • 1 large yellow squash (sliced)
  • 2 cups half-and-half or whole milk
  • Seasonings: salt, pepper, paprika, dried parsley, thyme, cayenne pepper

Instructions

  1. In a large Dutch oven over medium heat, crisp the turkey bacon for about 5 minutes.
  2. Add the onion and celery; sauté for 3 minutes. Stir in the corn and cook for another 4 minutes. Add garlic and cook until fragrant.
  3. Pour in the chicken broth, increase heat to medium-high, and add potatoes along with seasoning. Reduce heat to medium and simmer for 10 minutes before adding zucchini and yellow squash.
  4. Cook until vegetables are tender, about 10-12 minutes.
  5. Blend part of the chowder until smooth and mix back into the pot with half-and-half; let sit for 10 minutes before serving.

Nutrition

Find it online: https://cookingwithlola.com/summer-corn-and-zucchini-chowder-recipe/