Description
This creamy Zucchini Corn Chowder is a comforting and hearty soup packed with fresh vegetables and smoky bacon. Ideal for a cozy meal, it combines tender zucchini, sweet corn, and diced potatoes in a flavorful broth enriched with half and half. Finished with a hint of thyme and garnished with fresh parsley, this chowder offers a delicious balance of creamy texture and savory notes.
Ingredients
Scale
Base Ingredients
- 1 Tbsp. butter
- 2 strips bacon, chopped
- 1 cup chopped yellow onion (about 1/2 large onion)
- 2 celery ribs, chopped (1/3 cup)
- 1 medium carrot, peeled and chopped (1/2 cup)
- 2 garlic cloves, minced
- 1/2 tsp. dried thyme
Vegetables and Liquids
- 2 medium (1 lb.) russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups water or vegetable stock
- 1 bay leaf
- 4 ears fresh sweet corn, husk and silk removed, kernels cut from cob (2 3/4 cups corn)
- 1 medium zucchini, diced into 1/2-inch cubes (1 1/2 cups)
- 1 cup half and half
Seasonings and Garnishes
- Kosher salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Cayenne pepper, optional, for serving
Instructions
- Melt Butter and Cook Bacon: In a large stockpot, melt the butter over medium heat. Add the chopped bacon and cook until it is browned and crispy, releasing its flavorful fat.
- Sauté Vegetables: Add the chopped onion, celery, carrot, minced garlic, and dried thyme to the pot. Cook the mixture, stirring occasionally, until the vegetables soften and become fragrant.
- Add Potatoes and Simmer: Stir in the peeled and diced potatoes along with the water (or vegetable stock) and the bay leaf. Bring to a simmer and cook until the potatoes are halfway tender.
- Add Zucchini and Corn: Mix in the diced zucchini and fresh corn kernels. Season the chowder with kosher salt and freshly ground black pepper. Continue simmering until all the vegetables are fully tender.
- Puree and Finish: Remove the bay leaf from the pot. Use an immersion blender to blend a portion of the chowder until slightly smooth, leaving some vegetable pieces for texture. Return the blended chowder to the pot, stir in the half and half, and heat through gently. Adjust seasoning as needed.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley. Add a sprinkle of cayenne pepper if desired for a little heat. Serve warm and enjoy.
Notes
- For a vegetarian version, omit the bacon and use vegetable stock instead of water.
- If you prefer a thicker chowder, blend more of the soup before adding half and half.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Fresh corn works best in this recipe, but frozen corn can be substituted in a pinch.
- Adjust the cayenne pepper amount to suit your preferred spice level or omit entirely for a mild chowder.
