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Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder Recipe
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Brighten your day with this creamy Summer Corn and Zucchini Chowder Recipe, a deliciously satisfying dish that embodies the essence of summer. Packed with fresh corn and zucchini, this chowder is not only rich in flavor but also bursting with nutrition. Perfect for family dinners or outdoor gatherings, it can be served as a light lunch or paired with crusty bread for a hearty meal. The combination of vegetables creates a comforting experience that everyone will love. With simple preparation steps and easy-to-find ingredients, you’ll have a delightful bowl of chowder ready in no time!

Ingredients

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  • 4 strips turkey bacon (cooked and chopped)
  • 1/2 large yellow onion (diced)
  • 2 ribs celery (finely diced)
  • 5 ears corn (kernels removed from cob)
  • 4 cloves garlic (minced)
  • 5 cups low-sodium chicken broth
  • 2 russet potatoes (peeled and diced)
  • 1 large zucchini (sliced)
  • 1 large yellow squash (sliced)
  • 2 cups half-and-half

Instructions

  1. In a large Dutch oven over medium heat, cook turkey bacon until crisp, about 5 minutes.
  2. Add onion and celery; sauté for 3 minutes until softened. Stir in corn and cook for another 4 minutes. Add garlic and cook for an additional minute.
  3. Pour in chicken broth; bring to a simmer. Add potatoes, salt, pepper, paprika, parsley, thyme, and cayenne; reduce heat to medium and cook for about 10 minutes.
  4. Stir in zucchini and yellow squash; cook until potatoes are fork-tender, about 10-12 minutes.
  5. Transfer 2 cups of chowder to a blender; puree until smooth and return to the pot.
  6. Stir in the half-and-half; remove from heat after mixing well. Let sit for about 10 minutes before serving.

Nutrition

Find it online: https://mealsbyreese.com/summer-corn-and-zucchini-chowder-recipe/

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