Summer Corn and Zucchini Chowder
Brighten your summer with this Summer Corn and Zucchini Chowder, a creamy and nutritious delight that celebrates the vibrant tastes of the season. This chowder features fresh corn and tender zucchini, creating a comforting dish perfect for any occasion. Whether it’s a family dinner or a garden party, this veggie-rich soup will please everyone at the table. With its creamy texture, versatile serving options, and easy preparation, you’ll find it to be a go-to recipe all summer long.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
- Turkey bacon
- Yellow onion
- Celery
- Fresh corn
- Garlic
- Low-sodium chicken broth
- Russet potatoes
- Zucchini
- Yellow squash
- Half and half
Instructions
- Cook turkey bacon in a large Dutch oven over medium heat until crisp.
- Sauté diced onion and celery for 3 minutes, then add corn and cook for another 4 minutes. Stir in minced garlic and cook until fragrant.
- Add chicken broth, cubed potatoes, salt, pepper, paprika, parsley, thyme, and cayenne pepper; simmer for 10 minutes.
- Incorporate zucchini and yellow squash; cook until tender (10-12 minutes).
- Puree 2 cups of chowder in a blender for a silky consistency; return to pot.
- Stir in half and half before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 5g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg