08/06/2026
Not ready for this yet but come cool October days, I love a great bowl of soup.
Summer Corn and Zucchini Chowder
🛒 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
👩🍳 Directions:
1️⃣ Brown the Bacon: Set a large Dutch oven or heavy stockpot over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp, about 5 minutes. Use a slotted spoon to transfer most of the bacon to a paper-towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the pot.
2️⃣ Sofrito Base: Add the diced onion and finely diced celery to the reserved bacon fat. Sauté over medium heat until softened, about 3 minutes. Add the cut corn and continue to cook another 4 minutes until the corn begins to soften. Stir in the minced garlic and cook until fragrant, about 1 minute.
3️⃣ Simmer with Potatoes and Seasonings: Pour in the chicken broth and increase heat to medium-high to bring the mixture to a simmer. Add the cubed potatoes, kosher salt, black pepper, paprika, dried parsley, thyme, and cayenne. Reduce heat to medium and simmer for 10 minutes to begin tenderizing the potatoes.
4️⃣ Add Summer Squash: Add the sliced zucchini and yellow squash to the pot. Continue to simmer until the potatoes are fork-tender and the squash is fully cooked, about 10–12 minutes more.
5️⃣ Blend for Creaminess: Carefully transfer approximately 2 cups of the hot chowder (vegetables and broth) to a food processor or blender. Puree until silky smooth, about 1–2 minutes. Return the puree to the pot and stir to combine.
6️⃣ Finish with Dairy and Bacon: Stir in the half-and-half (or whole milk) until fully incorporated and warm. Taste and adjust seasoning if needed. Stir in the reserved crisp bacon pieces, reserving a few for garnish if desired. Remove the pot from the heat.
7️⃣ Rest and Serve: Let the chowder rest for 10 minutes to allow flavors to meld before serving. Garnish with additional bacon or fresh herbs if you like.
⏰ Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
🥗 Nutrition (Per Serving – Estimated):
Calories: 308 kcal
Protein: 11 g
Carbohydrates: 38 g
Fat: 14 g
(Estimated per serving based on recipe ingredients; recipe yields approximately 6 servings.)
