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How to Make Summer Corn & Zucchini Chowder
Step 1: Cook the Bacon
In a large Dutch oven or pot, cook the chopped bacon over medium heat until crispy (about 5-6 minutes). Remove with a slotted spoon, leaving the drippings in the pot.
Step 2: Sauté the Veggies
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Add onion and celery, cooking for 3 minutes until softened.
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Stir in corn and cook for another 4 minutes.
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Add garlic and sauté until fragrant (about 1 minute).
Step 3: Simmer the Chowder
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Pour in chicken broth and bring to a simmer.
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Add potatoes, salt, pepper, paprika, parsley, thyme, and cayenne.
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Cook for 10 minutes, then stir in zucchini and yellow squash.
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Simmer for 10-12 minutes until potatoes are tender.
Step 4: Blend & Creamify
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Transfer 2 cups of chowder to a blender and puree until smooth.
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Return the puree to the pot and stir in half-and-half.
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Let sit for 10 minutes to thicken before serving.
Step 5: Serve & Enjoy!
Ladle into bowls and top with crispy bacon, fresh herbs, or a sprinkle of cheese.
Expert Tips for the Best Chowder
✔ For a thicker texture, make a roux by melting 2 tbsp butter, whisking in 2 tbsp flour, then gradually adding broth.
✔ Don’t boil the cream—adding it at the end prevents curdling.
✔ Boost flavor by using fresh herbs like thyme or basil.
✔ Make it vegetarian by omitting bacon and using veggie broth.
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