Summer Corn and Zucchini Chowder (Print Version)

A creamy, veggie-rich summer delight with fresh corn, zucchini, potatoes and crispy bacon that's perfect for any occasion.

# Ingredients:

→ Base

01 - 4 strips bacon, cooked and chopped into bits
02 - 1/2 large yellow onion, diced
03 - 2 ribs celery, finely diced
04 - 5 ears corn, kernels cut off from the cob
05 - 4 cloves garlic, minced
06 - 5 cups low sodium chicken broth

→ Vegetables

07 - 2 russet potatoes, peeled and cut into 1/4-inch cubes
08 - 1 large zucchini, quartered lengthwise and sliced
09 - 1 large yellow squash, quartered lengthwise and sliced

→ Seasonings

10 - 1 1/4 teaspoons kosher sea salt
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon paprika
13 - 1/2 teaspoon dried parsley
14 - 1/4 teaspoon thyme
15 - 1/8 teaspoon cayenne pepper

→ Dairy

16 - 2 cups half and half or whole milk

# Steps:

01 - Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crisp, about 5 minutes.
02 - Add onion and celery, cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
03 - Pour in chicken broth and turn the 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.
04 - Add the zucchini and yellow squash. Cook until the potatoes are fork-tender and the zucchini and squash are fully cooked, about 10-12 minutes.
05 - 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.
06 - Let the chowder sit for 10 minutes before serving to allow flavors to meld.

# Notes:

01 - Store the chowder in an airtight container in the refrigerator for up to 3 days.
02 - The chowder can be frozen for up to 2 months, but avoid freezing if it contains dairy as it may affect the texture.
03 - Reheat on the stove over medium heat, stirring occasionally, or in the microwave in 30-second intervals.

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