Summer Fresh Corn and Zucchini Chowder

Summer Fresh Corn and Zucchini Chowder

Recipe by SandraMyers


Prep time


Cooking time






  • 2 strips bacon, chopped

  • 2 celery ribs, chopped (1/3 cup)

  • 1 medium carrot, peeled + chopped (1/2 cup)

  • 2 medium (1 lb.) russet potatoes, peeled, diced into 1/2-inch cubes

  • 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2 3/4 cup corn)

  • 1 medium zucchini, diced into 1/2-inch cubes, (1 1/2 cups)

  • 1 cup chopped yellow onion, about 1/2 large onion

  • 2 garlic cloves, minced

  • 1/2 tsp. dried thyme

  • 1 bay leaf

  • 4 cups water (or veggie stock)

  • 1 Tbsp. butter

  • 1 cup half and half

  • salt and fresh ground black pepper

  • chopped fresh parsley, to garnish

  • cayenne pepper, to serve, optional


  • In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon. Cook until bacon renders its fat and brown, about 3-4 minutes.
  • Add onion, celery, carrots, garlic, and thyme. Cook until vegetables begin to soften, stirring couple times, about 5 minutes.
  • Add potatoes, water, and bay leaf. Increase the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
  • Add zucchini and corn. Season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
  • Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.
  • Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.
Summer Fresh Corn and Zucchini Chowder
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