Description
Indulge in the delightful flavors of Zucchini Corn Chowder, a creamy and nutritious summer soup that showcases the best of seasonal produce. This chowder is a perfect blend of sweet corn and tender zucchini, creating a light yet satisfying dish ideal for warm days. With no flour and just a touch of half and half, this recipe strikes the right balance between creamy comfort and fresh taste. Whether you’re hosting a summer gathering or enjoying a meal at home, this chowder is sure to impress. Quick to prepare and customizable, it can be served as a main dish or paired with crusty bread for added heartiness. Enjoy this summer favorite that’s both delicious and easy to make!
Ingredients
- Butter
- Bacon
- Yellow onion
- Celery
- Carrot
- Garlic
- Dried thyme
- Russet potatoes
- Sweet corn (fresh off the cob)
- Zucchini
- Half and half
- Kosher salt and black pepper
- Fresh parsley (for garnish)
Instructions
- In a large stockpot, melt butter over medium heat. Add chopped bacon and cook until it starts to brown.
- Stir in chopped onion, celery, carrots, garlic, and thyme; sauté until softened.
- Add diced potatoes, water, and bay leaf; bring to simmer. Cook until potatoes are halfway tender.
- Mix in diced zucchini and corn; season with salt and pepper. Simmer until all veggies are tender.
- Remove bay leaf; blend 2 cups of the chowder until smooth and return it to the pot.
- Stir in half and half; heat through while adjusting seasonings as needed.
- Serve garnished with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 245
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg