Description
This hearty Zucchini Corn Chowder is a creamy, comforting soup packed with fresh vegetables and a touch of smoky bacon. Perfect for a cozy meal, it features tender potatoes, sweet corn, and zucchini in a flavorful broth enriched with half and half, then partially blended for a smooth yet chunky texture. Garnished with fresh parsley and a dash of cayenne pepper for a subtle kick, this chowder is easy to make and serves six.
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
- 2 medium (1 lb.) russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups water or vegetable stock
- 1 bay leaf
Vegetables
- 4 ears sweet fresh corn, kernels cut from cob (about 2 3/4 cups corn)
- 1 medium zucchini, diced into 1/2-inch cubes (about 1 1/2 cups)
Dairy and Seasonings
- 1 cup half and half
- 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 over medium heat, melt the butter and add the chopped bacon. Cook until the bacon is browned and crispy, rendering its fat to flavor the base of the chowder.
- Sauté Vegetables: Add the chopped onion, celery, carrot, minced garlic, and dried thyme to the pot. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Potatoes and Simmer: Stir in the diced potatoes, then pour in the water or vegetable stock. Add the bay leaf and bring the mixture to a simmer. Let it cook until the potatoes are halfway tender, approximately 10-12 minutes.
- Add Zucchini and Corn: Mix in the diced zucchini and fresh corn kernels. Season generously with kosher salt and freshly ground black pepper. Continue simmering until all the vegetables are tender, about 10 more minutes.
- Puree and Finish: Remove the bay leaf from the pot. Using an immersion blender, blend a portion of the chowder to create a creamy texture while leaving some chunks for body. Return the blended chowder to the pot. Stir in the half and half and heat through gently without boiling. Taste and adjust seasoning as needed.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley. Add a sprinkle of cayenne pepper if you desire a bit of heat. Serve hot for a satisfying meal.
Notes
- For a vegetarian version, omit the bacon and use vegetable stock instead of water or chicken stock.
- The chowder can be made in advance and stored in the fridge for up to 3 days; reheat gently on the stovetop.
- For a richer broth, substitute half and half with heavy cream or add a splash of milk.
- If fresh corn is not available, you can substitute frozen corn kernels, thawed.
- Use an immersion blender carefully to avoid over-pureeing; the chowder should have a mix of smooth and chunky textures.
