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Zucchini Corn Chowder Recipe

Zucchini Corn Chowder Recipe
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★★★★★

4.7 from 7 reviews

A creamy and comforting Zucchini Corn Chowder combining tender potatoes, sweet corn, and fresh zucchini in a rich broth made with bacon, garlic, onion, and heavy cream. This chowder is perfect for a cozy meal, garnished with fresh parsley and a hint of jalapeno for a subtle kick.

Ingredients

Scale

Base

  • 1 tablespoon unsalted butter
  • 2 strips bacon, diced
  • 1 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups chicken broth

Vegetables

  • 1 medium zucchini, diced into ½-inch cubes (about 1 ½ cups)
  • 4 ears sweet corn, kernels cut from cob (about 2 ¾ cups) or 2 cans corn kernels, drained

Dairy & Seasoning

  • 1 cup heavy cream
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon black pepper

Garnish

  • Fresh parsley, chopped
  • 1 teaspoon jalapeno, seeded and minced
  • Cayenne pepper, optional

Instructions

  1. Melt Butter and Cook Bacon: In a large heavy-duty bottom stockpot or Dutch oven over medium heat, melt the butter. Add diced bacon and cook until it renders its fat and begins to brown, about 3-4 minutes.
  2. Sauté Onion and Garlic: Add the diced onion and minced garlic to the pot. Cook until the vegetables begin to soften, about 5 minutes, stirring occasionally to prevent burning.
  3. Add Potatoes and Broth: Stir in the diced potatoes and pour in the chicken broth. Increase heat to medium-high and bring the mixture to a simmer.
  4. Simmer Potatoes: Once simmering, reduce the heat to medium and let it cook for 8-10 minutes, until the potatoes start to become tender.
  5. Add Zucchini, Corn, Cream, and Seasonings: Add the diced zucchini, corn kernels, heavy cream, kosher salt, and black pepper. Continue to simmer for an additional 8-12 minutes until all vegetables are completely tender.
  6. Blend Half the Chowder: Carefully remove half of the chowder and pour it into a separate bowl. Use an immersion blender to puree the remaining chowder in the pot until smooth.
  7. Combine and Adjust Seasoning: Stir the reserved chunky chowder back into the pureed pot. Taste and add additional salt and pepper if needed.
  8. Serve and Garnish: Ladle the chowder into bowls and garnish with freshly chopped parsley, minced jalapeno, and a sprinkle of cayenne pepper if desired.

Notes

  • For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use a smoked vegetarian bacon alternative.
  • Use fresh corn when in season for the best flavor, or canned/frozen corn as a convenient substitute.
  • Adjust the thickness by adding more broth for a lighter soup or reducing it for a heartier texture.
  • If you prefer less heat, omit the jalapeno and cayenne pepper garnish.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: zucchini corn chowder, creamy corn soup, summer squash soup, hearty chowder, easy soup recipe

Find it online: https://tastemadebyclara.com/zucchini-corn-chowder-recipe/