Summer Corn and Zucchini Chowder
Brighten your culinary repertoire with this Summer Corn and Zucchini Chowder Recipe, a creamy, veggie-rich delight bursting with seasonal flavors. This chowder is perfect for any occasion, whether you’re hosting a family dinner, enjoying a cozy gathering, or seeking a light lunch on warm days. Its vibrant colors and rich taste make it an instant favorite in any household. Packed with fresh ingredients like sweet corn and tender zucchini, this dish not only satisfies your palate but also offers a nutritious meal option that can be enjoyed warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Dinner
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 strips Turkey Bacon
- 5 ears Corn
- 1 large Zucchini
- 1 large Yellow Squash
- 5 cups Low Sodium Chicken Broth
- 2 cups Half-and-Half
Instructions
- In a Dutch oven over medium heat, cook turkey bacon until crisp. Remove and set aside.
- Sauté diced onion and celery for 3 minutes. Add corn and cook for another 4 minutes before adding minced garlic.
- Pour in chicken broth and bring to a simmer. Add diced potatoes along with salt, pepper, paprika, parsley, thyme, and cayenne; reduce heat to medium and cook for 10 minutes.
- Stir in the sliced zucchini and yellow squash; cook until potatoes are fork-tender (about 10-12 minutes).
- Blend about 2 cups of the chowder until smooth and return to the pot. Mix in half-and-half before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg