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–+ servings
Corn and Zucchini Chowder

Delicious Corn and Zucchini Chowder for a Cozy Summer Meal

Savor the essence of summer with this gluten-free Corn and Zucchini Chowder, a comforting blend of fresh vegetables and savory bacon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 4 slices Bacon Substitute with turkey bacon for a lighter option.
  • 1 medium Yellow Onion Provides aromatic base.
  • 1 cup Celery Replace with bell peppers for a different taste.
  • 2 cups Fresh Corn Use canned or frozen if fresh is unavailable.
  • 3 cloves Garlic Fresh is best, but pre-minced works.
  • 4 cups Low Sodium Chicken Broth Vegetable broth as a vegetarian substitute.
  • 2 medium Russet Potatoes Yukon Gold can add more flavor.
  • 1 teaspoon Kosher Sea Salt Adjust to taste.
For the Seasoning
  • 1 teaspoon Ground Black Pepper Adjust to personal preference.
  • 1 teaspoon Paprika Use smoked paprika for a deeper flavor.
  • 1 tablespoon Dried Parsley Fresh parsley can be used.
  • 1 teaspoon Thyme Fresh thyme works well if available.
  • 1 pinch Cayenne Pepper Adjust based on spice preference.
For the Veggies and Creaminess
  • 1 medium Zucchini Can substitute with yellow squash.
  • 1 medium Yellow Squash Can be replaced with extra zucchini.
  • 1 cup Half and Half Substitute with whole milk for a lighter option.

Equipment

  • Dutch oven
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Cook the Bacon: In a large Dutch oven or stockpot, cook the bacon over medium heat until crispy, about 5 minutes. Remove and drain on paper towels, leaving the fat in the pot.
  2. Sauté the Vegetables: Add the diced onion and celery to the pot with the bacon fat and sauté for about 3 minutes until softened.
  3. Add the Corn and Garlic: Stir in the corn and cook for 4 minutes. Then add the minced garlic and cook for another minute.
  4. Pour in the Broth and Spices: Gradually add the chicken broth, bringing to a gentle simmer. Add the cubed potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Cook for 10 minutes.
  5. Introduce the Zucchini and Squash: Add the diced zucchini and yellow squash, cover, and cook for 10 to 12 minutes until the vegetables are tender.
  6. Blend and Creamify the Chowder: Blend about 2 cups of the chowder until smooth. Return it to the pot, stir in the half and half, and warm through without boiling.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 28gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and texture. Adjust creaminess by substituting with lighter alternatives if desired. Store in an airtight container in the fridge for up to 3 days.

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