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

Summer Corn and Zucchini Chowder


  • Author: Amy @ The Blond Cook
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 cups 1x

Description

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


Scale

Ingredients

  • 6 slices lean thick cut bacon, cut into small pieces
  • 1 cup sliced celery
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt (more or less, to taste)
  • 1/2 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 1/2-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 11/2 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.
  • Category: Soup
  • Method: Boil
  • Cuisine: American

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