Description
Brighten your mealtime with this Summer Corn and Zucchini Chowder Recipe, a creamy and veggie-rich delight that’s perfect for any season! Showcasing fresh corn and zucchini, this chowder bursts with flavor and comfort, making it an ideal choice for family dinners or casual gatherings. Enjoy it as a light meal on its own or pair it with crusty bread for a hearty feast. This dish is not just delicious—it’s also quick to prepare, packed with nutrients, and incredibly versatile!
Ingredients
Scale
- 4 strips turkey bacon
- 1/2 large yellow onion
- 2 ribs celery
- 5 ears corn
- 4 cloves garlic
- 5 cups low-sodium chicken broth
- 2 russet potatoes
- 1 large zucchini
- 1 large yellow squash
- 2 cups half-and-half
Instructions
- Cook turkey bacon in a large Dutch oven over medium heat until crispy (about 5 minutes).
- Add diced onion and celery; sauté for 3 minutes. Stir in corn and cook for an additional 4 minutes before adding minced garlic.
- Pour in chicken broth; add cubed potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Simmer for about 10 minutes.
- Stir in sliced zucchini and yellow squash; cook until tender (10–12 minutes).
- Blend about 2 cups of the chowder until smooth; return to pot.
- Mix in half-and-half; let sit for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 6g
- Sodium: 490mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg