Summer Corn and Zucchini Chowder Recipe

Brighten your summer with this Summer Corn and Zucchini Chowder Recipe, a creamy, veggie-rich delight that’s not just for warm days. This chowder is perfect for cozy family dinners or as a delightful starter for gatherings. Packed with fresh ingredients, it’s an easy recipe that showcases the best of summer produce while being comforting and satisfying.

Why You’ll Love This Recipe

• Fresh and Flavorful: The combination of sweet corn and tender zucchini creates a refreshing taste that captures the essence of summer.
• Quick and Easy: With a prep time of just 20 minutes, this chowder comes together quickly, making it ideal for busy weeknights.
• Versatile Dish: Serve it as a main dish or a side; it pairs well with crusty bread or a light salad, fitting various occasions.
• Healthy Ingredients: Loaded with vegetables and low-sodium broth, this chowder is both nutritious and filling.
• Customizable: Feel free to adjust ingredients based on what you have on hand, making it adaptable to any kitchen.

Tools and Preparation

To prepare the Summer Corn and Zucchini Chowder, you’ll need some essential tools. These will help make the cooking process smooth and efficient.

Essential Tools and Equipment

• Large Dutch oven or stockpot
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Food processor or blender

Importance of Each Tool

• Large Dutch oven or stockpot: Ideal for simmering large quantities, ensuring even cooking of all ingredients.
• Food processor or blender: Essential for achieving that silky smooth texture in part of the chowder, enhancing its creaminess.

Ingredients

Vegetables and Aromatics

• 4 strips Turkey Bacon (cooked, chopped into bits)
• 1/2 large yellow onion (diced)
• 2 ribs celery (finely diced)
• 5 ears corn (cut off from the cob)
• 4 cloves garlic (minced)
• 2 russet potatoes (peeled and cut into 1/4-inch cubes)
• 1 large zucchini (cut into quarters lengthwise, then sliced)
• 1 large yellow squash (cut into quarters lengthwise, then sliced)

Seasonings

• 1 1/4 tsp kosher sea salt
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• 1/2 tsp dried parsley
• 1/4 tsp thyme
• 1/8 tsp cayenne pepper

Liquids

• 5 cup chicken broth (low sodium)
• 2 cup half and half (or whole milk)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Summer Corn and Zucchini Chowder Recipe

Step 1: Cook the Turkey Bacon

Set a large Dutch oven or stockpot over medium heat. Add Turkey Bacon and cook until crisp, about 5 minutes.

Step 2: Sauté the Vegetables

Add onion and celery to the pot. Cook for 3 minutes. Then add corn and continue cooking for an additional 4 minutes. Finally, add garlic and cook until fragrant, about 1 minute.

Step 3: Add Broth and Seasonings

Pour in chicken broth and turn the heat up to medium-high. Once simmering, add potatoes along with salt, pepper, paprika, parsley, thyme, and cayenne. Reduce heat to medium and cook for 10 minutes before adding zucchini and yellow squash.

Step 4: Cook Until Tender

Once zucchini and yellow squash are added, cook until potatoes are fork-tender and veggies are fully cooked, about 10-12 minutes.

Step 5: Blend Part of the Chowder

Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot.

Step 6: Finish with Creaminess

Add half and half to the pot. Stir to combine thoroughly. Remove from heat.

Step 7: Serve Warm

Let the chowder sit for 10 minutes before serving. Enjoy your delicious Summer Corn and Zucchini Chowder!

How to Serve Summer Corn and Zucchini Chowder Recipe

Serving Summer Corn and Zucchini Chowder is an enjoyable experience, perfect for warm weather gatherings or cozy nights in. This chowder pairs well with a variety of sides and garnishes that enhance its creamy goodness.

Garnish Ideas

• Chopped Fresh Herbs: Sprinkle some fresh basil or parsley on top for added flavor.
• Croutons: Add crunchy croutons for texture contrast and a bit of crunch.
• Shredded Cheese: A sprinkle of cheddar or Parmesan can elevate the chowder’s richness.

Accompanying Breads

• Crusty French Bread: Serve with a loaf of crusty bread for dipping and savoring.
• Cornbread Muffins: These sweet muffins complement the chowder’s flavors beautifully.
• Garlic Bread: The buttery garlic notes pair excellently with the soup’s creaminess.

Suggested Salads

• Mixed Greens Salad: A light salad adds freshness to balance the hearty chowder.
• Caprese Salad: With tomatoes, mozzarella, and basil, this salad brings vibrant flavors alongside.

How to Perfect Summer Corn and Zucchini Chowder Recipe

For an even better Summer Corn and Zucchini Chowder, consider these helpful tips. They will enhance the flavors and textures of your dish.

• Use Fresh Ingredients: Fresh corn and zucchini provide the best flavor. Look for seasonal produce when making your chowder.
• Adjust Seasoning to Taste: Always taste as you go. Adjust spices according to your preference to make it perfect for your palate.
• Blend for Creaminess: Pureeing part of the chowder creates a silky texture. This step is essential for a restaurant-quality finish.
• Add Protein Variations: For extra protein, try adding cooked chicken or white beans to make the dish heartier.
• Experiment with Spices: Feel free to add more herbs like thyme or dill for additional flavor dimensions.
• Chill Before Serving (Optional): This chowder can be served chilled as a refreshing summer dish; just let it cool down before refrigerating.

Best Side Dishes for Summer Corn and Zucchini Chowder Recipe

Pairing side dishes with your Summer Corn and Zucchini Chowder enhances the meal experience. Here are some delicious suggestions that work beautifully together.

1. Grilled Vegetable Platter: A mix of grilled veggies adds a smoky flavor that complements the chowder well.
2. Simple Green Salad: Fresh greens provide a nice crunch and balance out the creaminess of the chowder.
3. Cheesy Garlic Breadsticks: These savory treats are perfect for dipping into your bowl of chowder.
4. Potato Wedges: Crispy wedges seasoned with herbs bring an extra layer of flavor alongside the chowder.
5. Stuffed Bell Peppers: These colorful peppers can be filled with rice or quinoa for a healthy addition to your meal.
6. Roasted Asparagus: Tender asparagus drizzled with olive oil makes an elegant side that matches well with soup.

Common Mistakes to Avoid

When making your Summer Corn and Zucchini Chowder, it’s easy to overlook some key details. Here are common mistakes to avoid for a perfect chowder.

• Using old ingredients: Fresh corn and zucchini are essential for the best flavor. Always choose seasonal, fresh produce for your chowder.
• Not seasoning adequately: Under-seasoning can lead to bland flavors. Taste as you cook and adjust seasoning gradually to achieve the right balance.
• Skipping the blending step: Blending part of the chowder creates a creamy texture. Don’t skip this step; it makes a significant difference in mouthfeel.
• Overcooking vegetables: If you cook zucchini and squash too long, they can become mushy. Add them later in the cooking process to keep their texture intact.
• Ignoring broth quality: A low-sodium chicken broth enhances flavor without overwhelming saltiness. Choose a good-quality broth for the best results.

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow the chowder to cool completely before refrigerating.
• Label your container with the date for easy tracking.

Freezing Summer Corn and Zucchini Chowder Recipe

• Freeze in freezer-safe containers or bags for up to 3 months.
• Leave some space at the top of containers; liquids expand when frozen.
• Thaw overnight in the fridge before reheating.

Reheating Summer Corn and Zucchini Chowder Recipe

• Oven: Preheat to 350°F (175°C). Place chowder in an oven-safe dish, cover with foil, and heat until warmed through (about 20 minutes).
• Microwave: Place chowder in a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through until heated evenly.
• Stovetop: Pour chowder into a pot over medium heat. Stir frequently until heated through, about 5-10 minutes.

Frequently Asked Questions

Can I make the Summer Corn and Zucchini Chowder recipe vegan?

Yes! Substitute turkey bacon with smoked tempeh or omit it entirely. Use vegetable broth instead of chicken broth and plant-based milk for creaminess.

How do I store leftovers of Summer Corn and Zucchini Chowder?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.

What can I serve with my Summer Corn and Zucchini Chowder?

Pair it with crusty bread or a simple green salad for a light meal that complements the chowder perfectly.

Can I customize this Summer Corn and Zucchini Chowder recipe?

Absolutely! Feel free to add other seasonal vegetables like bell peppers or carrots based on your preference. Adjust spices according to taste as well.

Final Thoughts

This Summer Corn and Zucchini Chowder is not only delicious but also versatile enough for any occasion. Its creamy texture combined with fresh veggies makes it a summer favorite that can be enjoyed all year round. Don’t hesitate to customize it with your favorite ingredients, ensuring every bowl is uniquely yours!

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Summer Corn and Zucchini Chowder Recipe

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• Author: Vanessa
• Total Time: 50 minutes
• Yield: Serves approximately 6 people 1x

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Description

Brighten your table with this delightful Summer Corn and Zucchini Chowder, a comforting dish that celebrates the vibrant flavors of summer. This creamy chowder is filled with fresh corn, tender zucchini, and aromatic veggies, making it perfect for warm evenings or cozy family dinners. Not only is it easy to whip up in just 20 minutes, but it’s also versatile—serve it as a hearty main course or a tasty starter at gatherings. Enjoy the nourishing goodness of seasonal produce while savoring every delicious spoonful.

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Ingredients

Scale 1x2x3x

• 4 strips turkey bacon
• 1/2 large yellow onion
• 2 ribs celery
• 5 ears corn
• 4 cloves garlic
• 2 russet potatoes
• 1 large zucchini
• 1 large yellow squash
• 5 cups chicken broth (low sodium)
• 2 cups half and half

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Instructions

1. Cook turkey bacon in a large Dutch oven over medium heat until crisp (about 5 minutes).
2. Sauté onion and celery for 3 minutes; add corn and cook for another 4 minutes.
3. Stir in garlic; then add chicken broth, potatoes, and seasonings. Simmer for 10 minutes.
4. Add zucchini and yellow squash; cook until veggies are tender (10-12 minutes).
5. Puree part of the chowder in a food processor until smooth; return to pot.
6. Stir in half and half; remove from heat.
7. Let sit for 10 minutes before serving warm.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 310
• Sugar: 4g
• Sodium: 550mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 30mg