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    Home » Recipes » Soups and Stews

    By Amy · Published: Jun 1, 2018 · Updated: Jun 1, 2018 · This post may contain affiliate links. Please read my disclosure policy 4 Comments

    Summer Corn and Zucchini Chowder

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    Summer is right around the corner and I’m getting a head start with this amazingly delicious Summer Corn and Zucchini Chowder.

    Sign up for my free email subscription and never miss a recipe.

    Two white bowls of zucchini and corn chowder beside two spoons.

    Although I understand some people don’t enjoy soup during warm weather months, I love to eat it year-round.  What an awesome way to use fresh summer produce in a satisfying and comforting soup!

    Corn and zucchini chowder in a white Dutch oven with a ladle.

    This soup is chock full of fresh corn, zucchini, potatoes and bacon.

    What if I want a vegetarian version of this chowder?

    No problem!  Instead of frying bacon in the beginning, heat up a tablespoon of olive oil and substitute that for the leftover bacon drippings.

    Can I use frozen corn instead of fresh?

    Yes, you can!

    A closeup of a white bowl of chowder by a spoon on a dark surface.

    Serve it with baguette slices or French bread, and dinner is DONE.  The leftovers are even better!

    Overhead view of two white bowls of chowder by sliced French bread and two spoons.

    Print
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    Two white bowls of zucchini and corn chowder beside two spoons.

    Summer Corn and Zucchini Chowder


    ★★★★★

    5 from 1 reviews

    • Author: Amy @ The Blond Cook
    • Total Time: 40 minutes
    • Yield: 8 cups
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    Description

    Enjoy soup in the summer while using up fresh summer produce with this satisfying chowder!


    Ingredients

    • 6 slices lean thick cut bacon, cut into small pieces
    • 1 cup sliced celery
    • ½ teaspoon dried thyme
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon garlic powder
    • 1 teaspoon kosher salt (more or less, to taste)
    • ½ teaspoon freshly ground black pepper (more or less, to taste)
    • 2 cups whole milk
    • 2 cups half and half
    • 1 bay leaf
    • 3 averaged sized russet potatoes, peeled and diced into about ½-inch cubes (about 3 cups)
    • 2 cups fresh or frozen corn kernels (about 2 large ears if using fresh)
    • 2 small zucchini, sliced into half moons (about 1–½ cups sliced)

    Instructions

    1. In a large saucepan or dutch oven over medium heat, fry the bacon until browned (about 4-5 minutes).  Discard all but approximately 1 tablespoon of the bacon drippings.
    2. Add celery, thyme, nutmeg, garlic powder, salt and pepper.  Cook for 5 minutes, stirring frequently.
    3. Add the milk, half and half, bay leaf and diced potatoes.  Stir to combine.  Increase heat and bring to a gentle boil.  Reduce heat to maintain a simmer and cover.  Simmer 15 minutes, or until potatoes are tender, stirring occasionally.
    4. Add the corn and zucchini and stir to combine.  Cover and cook for an additional 5-7 minutes, or until corn and zucchini are tender.  Remove and discard bay leaf before serving.
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Category: Soup
    • Method: Boil
    • Cuisine: American

    Keywords: corn, zucchini, chowder, soup, corn chowder

    A white bowl of corn and zucchini chowder.  Overlay text at top of image.

     

     

     

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    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
      Recipe Rating




    1. Susanne says

      August 29, 2018 at 10:16 am

      Hi
      Just a ?from Denmark…..what are “half and half”?
      Susanne

      Reply
      • Amy @ The Blond Cook says

        August 30, 2018 at 7:59 am

        Hi Susanne, half and half is half whole milk and half heavy cream. Hope you enjoy the chowder if you make it! 🙂

        Reply
    2. Susan says

      June 01, 2018 at 8:52 pm

      This is our new favorite summertime chowder! What a great way to use garden veggies and just delicious, a rich and satisfying chowder. Thanks for sharing!.

      ★★★★★

      Reply
      • Amy @ The Blond Cook says

        June 02, 2018 at 8:21 am

        Thanks so much, Susan! 🙂

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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