Description
Creamy and comforting, Corn and Zucchini Chowder is the ultimate summer dish that brings freshness and flavor to your table. This simple yet satisfying recipe features sweet corn and tender zucchini, making it a vibrant addition to any gathering or family dinner. With a lightened-up approach, you can indulge in the creamy goodness without the heaviness, ensuring it’s perfect for warm weather. Easy to prepare and bursting with seasonal ingredients, this chowder is versatile enough to serve as a main course or a delightful side. Enjoy it with crusty bread or a fresh salad for a complete meal that captures the essence of summer.
Ingredients
Scale
- 1 Tbsp butter
- 2 strips bacon, chopped
- 1 cup chopped yellow onion
- 2 celery ribs, chopped
- 1 medium carrot, peeled and chopped
- 2 garlic cloves, minced
- 4 cups water or vegetable stock
- 2 medium russet potatoes, diced
- 4 ears of sweet corn, kernels removed
- 1 medium zucchini, diced
- 1 cup half-and-half
Instructions
- In a large pot over medium heat, melt butter and cook bacon until browned.
- Add onion, celery, carrot, garlic, and thyme; sauté until softened.
- Stir in potatoes and water (or stock) along with the bay leaf; simmer until potatoes are halfway cooked.
- Incorporate zucchini and corn; season with salt and pepper to taste; simmer until all vegetables are tender.
- Remove bay leaf; blend part of the chowder for creaminess and return to pot.
- Stir in half-and-half; heat through before serving garnished with parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg