Hearty Creamy Corn And Zucchini Chowder
A hearty yet fresh chowder made with sweet corn, tender zucchini, golden potatoes, and smoky bacon, blended with creamy half and half for a rich, comforting finish.
Ingredients
- 4 strips bacon cooked and chopped
- ½ large yellow onion diced
- 2 ribs celery finely diced
- 5 ears corn kernels cut from cob (about 3 ¾ cups)
- 4 cloves garlic minced
- 5 cups low-sodium chicken broth
- 2 russet potatoes peeled and diced into 1/4-inch cubes
- 1¼ tsp kosher sea salt
- ½ tsp ground black pepper
- ½ tsp paprika
- ½ tsp dried parsley
- ¼ tsp dried thyme
- ⅛ tsp cayenne pepper
- 1 large zucchini quartered lengthwise and sliced
- 1 large yellow squash quartered lengthwise and sliced
- 2 cups half and half or whole milk
Instructions
- Cook bacon in a Dutch oven over medium heat until crispy, about 5 minutes. Drain on paper towels, chop, and leave 1–2 tbsp bacon fat in the pot.
- Sauté onion and celery for 3 minutes. Add corn, cook 4 minutes, then stir in garlic for 1 minute.
- Pour in broth, bring to a simmer, add potatoes and seasonings. Reduce heat and simmer 10 minutes.
- Stir in zucchini and yellow squash; cook 10–12 minutes until potatoes are tender.
- Blend 2 cups of chowder until smooth, then return to the pot.
- Stir in half and half; remove from heat and rest 10 minutes.
- Garnish with bacon and serve warm.