Summer Corn and Zucchini Chowder

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There’s something deeply comforting about a warm, hearty bowl of chowder, especially when it captures the essence of the season. Corn and Zucchini Chowder is the perfect blend of sweet summer corn, fresh garden zucchini, and savory undertones from bacon and garlic—all wrapped in a rich, creamy broth. This chowder isn’t just a cozy comfort food; it’s a celebration of seasonal produce and simple ingredients coming together in harmony.

Ingredients

Main Ingredients:

  • 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

  • 1 medium zucchini, diced into ½-inch cubes (about 1 ½ cups)

  • 4 ears sweet corn, husk and silk removed, kernels cut from cob (or 2 cans corn kernels, drained; approx. 2 ¾ cups)

  • 1 cup heavy cream

  • ⅛ teaspoon kosher salt

  • ⅛ teaspoon black pepper

Garnish:

  • Fresh parsley, chopped

  • 1 teaspoon jalapeño, seeded and minced

  • Cayenne pepper (optional, for a spicy kick)

Instructions

Step 1: Cook the Bacon

Heat a large pot or Dutch oven over medium heat. Add diced bacon and cook until crispy and golden brown. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot for extra flavor.

Step 2: Sauté the Aromatics

Add the tablespoon of butter to the bacon fat in the pot. Once melted, add diced onions and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add Potatoes and Broth

Toss in the diced russet potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 10–12 minutes, or until the potatoes are tender but not mushy.

Step 4: Stir in Zucchini and Corn

Add the diced zucchini and corn kernels to the pot. Let everything simmer for an additional 8–10 minutes until the zucchini is soft but not falling apart. The corn should still have a slightly firm texture for a perfect bite.

Step 5: Make it Creamy

Reduce the heat to low and stir in the heavy cream. Let the chowder heat through gently for 5 minutes—do not boil after adding cream. Season with kosher salt and black pepper. Adjust seasoning as needed.

Step 6: Garnish and Serve

Ladle the hot chowder into bowls and garnish with fresh parsley, a touch of minced jalapeño for a kick, and a dash of cayenne pepper if you like heat. Top with crispy bacon bits.

Notes

  • Corn Type: Fresh corn gives the best flavor and texture, but canned or frozen corn works well in a pinch.

  • Texture Tip: For a thicker chowder, mash a few of the cooked potatoes against the side of the pot before adding the cream.

  • Zucchini Cooking: Add zucchini later in the process to prevent overcooking. It should remain slightly firm for the best texture.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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