Summer Corn and Zucchini Chowder

This summer corn and zucchini chowder celebrates the peak of summer produce, transforming garden vegetables into a comforting yet light soup that's perfect for those late summer evenings when the air starts to cool.

I created this recipe after my first successful vegetable garden yielded more zucchini and corn than we could eat. This chowder became our Sunday dinner tradition throughout August, and even my vegetable-hesitant children ask for seconds.

Ingredients

• Fresh corn: Cut from the cob provides natural sweetness and creates the backbone of this chowder. Fresh is truly best here as the starch in the kernels helps thicken naturally.
• Turkey bacon: Offers smokiness with less fat than traditional bacon. Look for nitrate-free options if available.
• Russet potatoes: Give this soup body and heartiness. Choose firm potatoes without any green spots or sprouts.
• Zucchini and yellow squash: Bring summer freshness and beautiful color contrast. Select medium-sized squash for the best flavor.
• Half and half: Creates silky richness without being too heavy. The fat content helps carry the flavors throughout the soup.
• Fresh garlic: Provides aromatic depth. Mince it just before adding to preserve the most flavor.
• Chicken broth: Forms the savory foundation. I recommend low sodium to control the salt level yourself.

Step-by-Step Instructions

Crisp the Bacon:

Start by cooking those turkey bacon strips until they have a satisfying crunch. This creates the flavor base for the entire chowder and provides delicious bits that will garnish each bowl. The rendered fat becomes your cooking medium for the vegetables.

Sauté the Aromatics:

Add your diced onion and celery to the bacon fat, cooking until they start to soften but not brown. This takes about three minutes of gentle cooking. Then add the fresh corn kernels and continue cooking for four more minutes to develop their natural sweetness.

Build the Flavor Base:

Add minced garlic and cook just until fragrant, which happens quickly, about a minute. This brief cooking prevents bitterness while releasing essential oils that perfume the entire pot.

Create the Broth:

Pour in your chicken broth and increase the heat to bring everything to a gentle simmer. This is when you add those diced potatoes along with all your seasonings. The combination of herbs and spices will infuse into the broth as the potatoes begin to soften.

Add Summer Squash:

Once the potatoes have had a head start, add your zucchini and yellow squash. These vegetables cook relatively quickly, so adding them later prevents them from becoming mushy. Cook everything until the potatoes yield easily to a fork.

Create Creaminess:

The magic technique here involves pureeing a portion of the chowder to create natural thickness without excessive cream or flour. Transfer two cups to a blender, process until velvety smooth, then return this silky mixture to the pot along with the half and half.

Rest and Serve:

Allow the chowder to rest for ten minutes before serving. This resting period is crucial as it allows the flavors to meld together and the soup to thicken slightly as it cools.

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The fresh corn is truly the star ingredient here. I discovered that scraping the cobs with the back of my knife after cutting off the kernels releases the corn "milk" – a starchy liquid that adds incredible sweetness and body to the chowder. My grandmother taught me this trick during a summer visit, and it transforms good corn chowder into something extraordinary.

Storage Tips

This chowder keeps beautifully in the refrigerator for up to four days in an airtight container. The flavors actually continue to develop overnight, making it perfect for meal prep. If you notice the chowder thickening too much in storage, simply add a splash of broth or milk when reheating. While you can freeze this soup, be aware that the texture of the potatoes and zucchini will soften somewhat upon thawing, but the flavor remains delicious.

Vegetarian Adaptation

This recipe easily transforms into a vegetarian delight with just a few simple changes. Replace the turkey bacon with a tablespoon of olive oil or butter for sautéing, and substitute vegetable broth for the chicken broth. For a smoky flavor without the meat, add a half teaspoon of smoked paprika. Some vegetarians enjoy adding a quarter cup of nutritional yeast for a subtle cheesy flavor that complements the corn beautifully.

Serving Suggestions

Serve this chowder in wide, shallow bowls to showcase all the colorful vegetables. A sprinkle of the reserved bacon bits on top adds visual appeal and a flavor boost. Fresh herbs make a wonderful garnish – try snipped chives, chopped parsley, or even a few basil leaves torn at the last minute. For a complete meal, pair with a simple green salad dressed with lemon vinaigrette and crusty whole grain bread for dipping.

Seasonal Variations

While this chowder celebrates summer produce, you can adapt it year-round. In autumn, substitute butternut squash for the summer squash and add a pinch of nutmeg. Winter versions work beautifully with frozen corn and canned fire-roasted tomatoes added for color and acidity. Spring calls for tender additions like fresh peas and asparagus tips added in the final minutes of cooking.

Frequently Asked Questions

→ Can I use regular bacon instead of turkey bacon?

Yes, you can substitute turkey bacon with regular bacon. Adjust the cooking time to render the fat properly.

→ Can I make this dairy-free?

Absolutely! Replace half-and-half with a dairy-free alternative like coconut milk or cashew cream.

→ Can I use frozen corn instead of fresh corn?

Yes, frozen corn works well. Thaw it before adding it to the pot for best results.

→ How do I thicken the chowder?

Blend a larger portion of the chowder or add a slurry of cornstarch and water to achieve your desired thickness.

→ Can I freeze the leftovers?

Yes, this chowder freezes well. Store it in an airtight container for up to 3 months, and reheat on the stovetop.