Summer Corn and Zucchini Chowder


  • 4 strips bacon - cooked, chopped into bits
  • 1/2 large yellow onion - diced
  • 2 ribs celery - finely diced
  • 5 ears corn - cut off from the cob
  • 4 cloves garlic - minced
  • 5 cup chicken broth - low sodium
  • 2 russet potatoes - peeled and cut into 1/4-inch cubes
  • 1 1/4 tsp kosher sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried parsley
  • 1/4 tsp thyme
  • 1/8 tsp cayenne pepper
  • 1 large zucchini - cut into quarters lengthwise, then sliced
  • 1 large yellow squash - cut into quarters lengthwise, then sliced
  • 2 cups half and half - or whole milk


  • Set a large Dutch oven or stock pot over medium heat. Add bacon and cook till crisp, about 5 minutes.
  • Add onion and celery, cook for 3 minutes, then add corn and cook for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Pour in chicken broth and turn heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme and cayenne. Reduce heat to medium and cook for 10 minutes before adding the zucchini and yellow squash.
  • Once the zucchini and yellow squash has been added, cook until the potatoes are fork tender and the zucchini and squash are fully cooked, about 10-12 minutes.
  • Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add the half and half. Stir to combine, then remove from the heat.
  • Let the chowder sit for 10 minutes before serving.


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