Description
A creamy, comforting chowder featuring fresh zucchini and sweet corn in a rich, flavorful broth that’s perfect for any season.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 2 strips turkey bacon, diced
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 pound russet potatoes, washed, peeled, diced into ½-inch cubes
- 4 cups chicken broth
- 1 medium zucchini, diced into ½-inch cubes (about 1 ½ cups)
- 4 ears sweet corn, kernels cut from cob (2 ¾ cups or 2 cans corn kernels, drained)
- 1 cup heavy cream
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Fresh parsley, chopped
- 1 teaspoon jalapeño, seeded, minced
- Cayenne pepper, optional
Instructions
- In a large heavy-duty bottom stockpot or Dutch oven over medium heat, melt butter.
- Add diced turkey bacon and cook until it renders its fat and begins to brown, about 3-4 minutes.
- Add onion and garlic. Cook until vegetables begin to soften, about 5 minutes, stirring a couple of times.
- Add potatoes and broth to the pot.
- Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and simmer for 8-10 minutes.
- Add zucchini, corn, heavy cream, salt, and pepper. Simmer for additional 8-12 minutes, or until all vegetables are completely tender.
- Remove half of the chowder, pouring it into a separate bowl. Using an immersion blender, puree the remaining chowder until smooth. Stir the other half back into the pot.
- Salt and pepper to taste. Serve garnished with freshly chopped parsley, jalapeño, and a sprinkle of cayenne pepper, optional.
Notes
- Cut all vegetables into uniform ½-inch pieces to ensure even cooking and professional presentation
- Don’t skip the partial pureeing step – it creates the perfect creamy texture while maintaining chunks for interest
- Fresh corn kernels work best, but frozen corn (thawed) is an acceptable substitute when fresh isn’t available
- Add the cream towards the end to prevent curdling and maintain the smooth, rich texture
- Fresh corn kernels provide the best flavor and texture, but canned corn (drained) works when fresh isn’t available
- The chowder will thicken as it cools, so don’t worry if it seems slightly thin while hot
- This recipe doubles easily for larger crowds and freezes well for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
Keywords: summer vegetable soup, creamy corn chowder, fresh zucchini recipes, hearty vegetable soup, comfort food recipes, easy chowder recipe, healthy soup recipes, weeknight dinner ideas