Summer Corn and Zucchini Chowder
This hearty Summer Corn and Zucchini Chowder is loaded with fresh vegetables and smoky bacon. It gets its wonderfully creamy texture from a smart trick: blending some of the soup to thicken it naturally with potatoes.
Equipment
- large Dutch oven or stockpot
- Food processor or blender
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
- Warm a large Dutch oven or stockpot over medium heat, then cook the bacon for about 5 minutes until crisp. The bacon should sizzle steadily and smell deeply savory, with browned edges and rendered fat in the pot.
- Stir in the onion and celery and cook for 3 minutes, then add the corn and cook 4 minutes more before adding the garlic for about 1 minute. The onion should look translucent, the corn should brighten in color, and the garlic should smell fragrant without turning dark.
- Pour in the chicken broth and raise the heat to medium-high; when the liquid reaches a simmer, add the potatoes, salt, pepper, paprika, parsley, thyme, and cayenne, then lower the heat to medium and cook for 10 minutes. You want a steady simmer, not a hard boil, and the potatoes should begin to soften around the edges.
- Add the zucchini and yellow squash and continue cooking for 10 to 12 minutes. The potatoes should be fork-tender before you move on, while the squash should be cooked through but still hold its shape.
- Scoop 2 cups of the chowder into a blender or food processor and puree for 1 to 2 minutes until smooth, then return it to the pot and stir in the half and half before taking the pot off the heat. Once the puree goes back in, the soup should look noticeably creamier and a little thicker without needing flour.
- Let the chowder rest for 10 minutes before serving. This short pause helps the broth settle and the texture become slightly fuller in the bowl.
Notes
Texture Tip: Blend about two cups of the cooked soup, including some potatoes, until smooth. Stirring this puree back into the pot is the secret to a creamy chowder without using any flour.
Prevent Curdling: Once you stir in the half and half, remove the pot from the heat. Avoid boiling the chowder after adding dairy to keep it from separating and losing its smooth finish.
Storage: Let the chowder cool completely before refrigerating in an airtight container. To reheat, warm it gently over medium-low heat, stirring occasionally. If it's too thick, add a splash of broth or milk.
Troubleshooting: If the chowder seems too thin, simply blend another cup of it and stir it back in. If it tastes bland, adjust with a little more salt and pepper at the end.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.