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–+ servings
Summer Corn Chowder Soup

Summer Corn Chowder Soup

Creamy summer corn chowder soup loaded with fresh corn and zucchini.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main
Cuisine American
Servings 7 cups
Calories 189 kcal

Equipment

  • Heavy-duty bottom stockpot
  • blender

Ingredients
  

Base Ingredients

  • 1 Tbsp. butter
  • 2 strips bacon chopped
  • 1 cup yellow onion chopped (about ½ large onion)
  • 2 ribs celery chopped (⅓ cup)
  • 1 medium carrot peeled + chopped (½ cup)
  • 2 cloves garlic minced
  • ½ tsp. dried thyme
  • 2 medium (1 lb.) russet potatoes peeled, diced into ½-inch cubes
  • 4 cups water (or veggie stock)
  • 1 leaf bay
  • 4 ears sweet corn husk + silk removed, kernels cut from cob (2 ¾ cup corn)
  • 1 medium zucchini diced into ½-inch cubes (1 ½ cups)
  • 1 cup half and half
  • Kosher salt
  • black pepper fresh ground
  • fresh parsley chopped, to garnish
  • cayenne pepper to serve, optional

Instructions
 

Cooking Steps

  • In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
  • Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring a couple of times, about 5 minutes.
  • Add potatoes, water, and bay leaf. Raise 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.

Notes

For a detailed list of all substitutions, see the recipe post. To make it vegan, replace butter with olive oil, bacon with smoked paprika, and half and half with coconut milk.

Nutrition

Serving: 1cupCalories: 189kcalCarbohydrates: 25gProtein: 5.4gFat: 8.6gCholesterol: 13.2mgSodium: 131.2mgSugar: 6g
Keyword Chowder, Corn Soup, One-Pot Meal, Summer Corn Chowder Soup, Summer Recipes, Vegetable Soup
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