Description
Discover how to make a delightful Summer Corn and Zucchini Chowder, perfect for warm days. Learn tips and tricks for a creamy, veggie-packed soup recipe everyone will love!
Ingredients
- 4 strips beef 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 (1200 ml) chicken broth – low sodium
- 2 russet potatoes – peeled and cut into 1/4-inch cubes
- 1 1/4 tsp (6 ml) kosher sea salt
- 1/2 tsp (3 ml) ground black pepper
- 1/2 tsp (3 ml) paprika
- 1/2 tsp (3 ml) dried parsley
- 1/4 tsp (1 ml) thyme
- 1/8 tsp (1 ml) cayenne pepper
- 1 large zucchini – cut into quarters lengthwise, then sliced
- 1 large yellow squash – cut into quarters lengthwise, then sliced
- 2 cup (480 ml) half and half – or whole milk
Instructions
- Place a large Dutch oven or stockpot over medium heat and add the bacon, cooking until it becomes crispy, which should take around 5 minutes.
- Introduce the onion and celery, allowing them to cook for 3 minutes, then incorporate the corn and continue cooking for another 4 minutes. Add the garlic and let it cook until its aroma is released, approximately 1 minute.
- Pour in the chicken broth and increase the heat to medium-high. When the mixture starts to simmer, add the potatoes along with the salt, pepper, paprika, parsley, thyme, and cayenne. Lower the heat to medium and let it cook for 10 minutes before adding the zucchini and yellow squash.
- After adding the zucchini and yellow squash, continue cooking until the potatoes are tender enough to pierce with a fork and the zucchini and squash are fully cooked, about 10-12 minutes.
- Move 2 cups of the chowder to a food processor or blender and blend until completely smooth, which should take 1-2 minutes. Return the pureed mixture to the pot and mix in the half and half. Stir well to combine, then take the pot off the heat.
- Allow the chowder to rest for 10 minutes before serving.
Notes
- Crisp the beef bacon before adding onions and celery for enhanced flavor and texturenDice potatoes into uniform 1/4-inch cubes for even cooking and consistencynSimmer chowder on low heat with broth to keep vegetables perfectly tender