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Summer Corn And Zucchini Chowder

Summer corn and zucchini chowder made in one pot with a creamy blend of soup for a chunky finish. Fresh corn kernels and zucchini cook until just tender, then simmered with bacon, milk, and heavy cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Corn and vegetables
  • 1 Fresh basil For garnish
  • 0.25 Chives For garnish
  • 4 corn ears Cut off kernels (or use 3 cups frozen corn)
  • 3 zucchini Medium, diced
  • 1 onion Diced
  • 3 garlic Cloves, minced
Bacon base and thickener
  • 4 strips bacon Diced
  • 3 tbsp butter
  • 2 tbsp flour
  • 0.5 tsp smoked paprika
Creamy soup
  • 2 cup chicken or vegetable broth
  • 2 cup whole milk
  • 1 cup heavy cream
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the base
  1. Cook bacon in a large pot until crispy, then remove and set aside with the drippings still in the pot.
  2. Sauté onion in the bacon fat and butter for 4 minutes, then add garlic and flour and cook for 1-2 minutes.
Simmer chowder
  1. Gradually add broth, milk, and cream, then add corn and smoked paprika.
  2. Simmer for 12-15 minutes, then add zucchini and cook for 5 more minutes until just tender.
Blend and finish
  1. Blend 2 cups of the soup until smooth, then return it to the pot to keep a creamy, chunky texture.
  2. Season with salt and pepper to taste, then serve with crispy bacon, fresh basil, chives, and extra corn for garnish.

Notes

Pro tip: blend only 2 cups so you get a thick, creamy chowder without losing the corn-and-zucchini texture. Refrigerate in an airtight container up to 4 days; reheat gently on the stove. Freeze yes (up to 2 months), but the texture may be slightly softer after thawing. For a lighter option, use half-and-half in place of heavy cream and whole milk.