Creamy Vegetable Summer Chowder

This creamy Summer Corn and Zucchini Chowder celebrates the season's bounty in every spoonful. The sweetness of fresh corn pairs beautifully with tender zucchini in a silky broth that's hearty enough for dinner yet light enough for warm summer evenings. I've perfected this recipe over years of summer entertaining, making it my go-to when corn is at its peak.

I first created this chowder when my garden produced more zucchini than I knew what to do with. Now my family eagerly awaits corn season just so I can make this chowder multiple times throughout summer.

Ingredients

• Bacon Creates a savory foundation for the chowder. Choose thick-cut for more robust flavor.
• Yellow onion and celery These aromatics provide the essential flavor base. Look for firm celery with bright leaves.
• Fresh corn Use corn at peak ripeness for maximum sweetness. When in season fresh corn makes all the difference.
• Garlic Fresh minced garlic adds depth. Avoid pre-minced for best flavor.
• Chicken broth Provides richness. Use homemade if available or low-sodium store-bought.
• Russet potatoes Their starchy quality helps thicken the chowder naturally. Choose firm potatoes without green spots.
• Seasonings The combination of salt pepper paprika parsley thyme and cayenne creates perfect balance.
• Zucchini and yellow squash Select medium-sized specimens for the best flavor and texture. Avoid overly large squash which can be bitter.
• Half and half Adds creaminess without being too heavy. Whole milk works for a lighter version.

Step-by-Step Instructions

Render the Bacon

Cook bacon strips in a large Dutch oven over medium heat until perfectly crisp about 5 minutes. This creates a flavorful fat base that will infuse the entire chowder with savory notes. The rendered bacon fat becomes the cooking medium for the vegetables.

Build the Aromatic Base

Add diced onion and celery to the bacon fat cooking for 3 minutes until they begin to soften. Then add fresh corn kernels and continue cooking for 4 more minutes allowing the corn to release its natural sweetness. Finish with minced garlic and cook just until fragrant about 1 minute longer. This layering of flavors creates complexity.

Create the Broth Base

Pour in chicken broth and increase heat to medium-high bringing the mixture to a simmer. Add potatoes and all seasonings then reduce heat to medium. Cook for 10 minutes allowing the potatoes to begin softening and the flavors to meld together.

Add the Summer Squash

Introduce the zucchini and yellow squash and continue cooking until the potatoes are completely fork-tender and squash is fully cooked but not mushy approximately 10-12 minutes. The squash should maintain some texture.

Create Creaminess

Take 2 cups of the chowder and puree until completely smooth using a blender or food processor for 1-2 minutes. Return this silky mixture to the pot along with half and half. Stir thoroughly to combine creating a luxurious texture while maintaining chunks of vegetables. Remove from heat.

Rest and Serve

Allow the chowder to sit for 10 minutes before serving. This resting period is crucial as it allows flavors to fully develop and the soup to thicken slightly. The result is a more cohesive and flavorful chowder.

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The fresh corn is truly the star of this chowder. I learned from my grandmother to use the back of a knife to scrape the cobs after cutting off the kernels to extract the sweet corn milk. This extra step adds incredible natural sweetness and body to the soup that makes everyone ask for my secret ingredient.

Making It Vegetarian

This chowder easily transforms into a vegetarian delight. Simply omit the bacon and use vegetable broth instead of chicken broth. Start by sautéing the vegetables in olive oil or butter. The smoked paprika in the recipe helps compensate for the missing bacon flavor providing that wonderful smokiness. For an extra umami boost consider adding a tablespoon of white miso paste to the broth before adding the vegetables.

Perfect Pairings

The versatility of this chowder makes it an excellent canvas for various accompaniments. A crusty sourdough bread or warm cornbread makes the perfect partner for sopping up every last spoonful. For a complete meal serve small bowls as a starter before grilled fish or chicken. On cooler summer evenings pair it with a simple green salad dressed with lemon vinaigrette for a refreshing contrast to the chowder's creaminess. I particularly love serving this with a chilled glass of Sauvignon Blanc or unsweet iced tea with mint.

Seasonal Adaptations

While summer produces the best corn and zucchini this chowder can be enjoyed year-round with simple adjustments. In winter use frozen corn kernels they maintain sweetness surprisingly well. Replace zucchini with butternut squash for a fall variation or try adding roasted red peppers for extra color and flavor. During spring add fresh herbs like chives or dill just before serving. The recipe's foundation remains the same while these seasonal touches keep it fresh and exciting throughout the year.

Leftover Transformations

Leftover chowder becomes an entirely new dish with minimal effort. Use it as a sauce over baked potatoes topped with extra cheese and green onions. Transform it into a pasta sauce by thinning slightly with additional broth and tossing with fettuccine. My favorite reinvention is turning it into savory breakfast by heating a portion and pouring over toasted sourdough topped with a poached egg. The versatility means you can make a large batch and enjoy completely different meals throughout the week.

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Recipe FAQs

→ Can I make this chowder vegetarian?

Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. For added smoky flavor that bacon typically provides, try adding 1/2 teaspoon of smoked paprika or a few drops of liquid smoke.

→ Can I use frozen corn instead of fresh?

Absolutely. While fresh corn offers the best flavor in summer, frozen corn works well year-round. Use about 4 cups of frozen corn kernels (thawed) to replace the 5 ears of fresh corn.

→ How can I make this chowder dairy-free?

Replace the half and half with full-fat coconut milk or your favorite unsweetened non-dairy milk. For thickness, you might want to puree a larger portion of the chowder before adding the dairy-free alternative.

→ What can I serve with this chowder?

This chowder pairs beautifully with crusty bread, a simple green salad, or grilled sandwiches. For a heartier meal, serve with grilled cheese sandwiches or a slice of warm cornbread.

→ Can I make this chowder ahead of time?

Yes, this chowder actually tastes better the next day as the flavors have time to meld together. Prepare it up to 3 days in advance and store in the refrigerator. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ How can I thicken the chowder if it's too thin?

If your chowder is thinner than desired, you can either puree more of the soup or create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering chowder and cook for a few minutes until thickened.