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Summer Corn And Zucchini Chowder

Summer corn and zucchini chowder made with crispy bacon, a buttery flour base, and a creamy blend of soup for a chunky-smooth texture. Simmered until the zucchini is just tender, then finished with fresh basil, chives, and extra corn.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Fresh corn
  • 4 ears fresh corn, kernels cut off (or 3 cups frozen)
Zucchini
  • 3 medium zucchini, diced
Bacon
  • 4 strips bacon, diced
Onion and garlic
  • 1 onion, diced
  • 3 cloves garlic, minced
Broth and dairy
  • 2 cup chicken or vegetable broth
  • 2 cup whole milk
  • 1 cup heavy cream
Butter and flour base
  • 3 tbsp butter
  • 2 tbsp flour
Seasonings
  • 0.5 tsp smoked paprika
  • salt and pepper to taste
Garnish
  • Fresh basil, chives, and extra corn for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook bacon
  1. Cook the diced bacon in a large pot until crispy, then remove and set it aside. Leave the bacon fat in the pot for sautéing.
Build the chowder base
  1. Sauté the diced onion in the bacon fat and butter for 4 minutes. Add the minced garlic and flour, then cook 1–2 minutes while stirring.
Simmer and thicken
  1. Gradually add the broth, milk, and cream, stirring until smooth. Add the corn and smoked paprika and bring the mixture to a simmer.
  2. Simmer for 12–15 minutes, then add the diced zucchini and cook 5 more minutes until just tender. Keep the heat at a gentle simmer so the texture stays creamy.
Blend for creamy-chunky texture and finish
  1. Blend 2 cups of the soup until smooth, then return it to the pot. Stir well to create a creamy, chunky texture.
  2. Season with salt and pepper to taste, then serve with crispy bacon, fresh basil, chives, and extra corn for garnish. Keep the chowder warm in the pot until ready to ladle.

Notes

Pro tip: blend only 2 cups so you keep the chowder chunky while still getting a thick, creamy body. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove until hot, adding a splash of milk or broth if it thickens. Freezing is not recommended because the dairy can separate. For a dairy-light version, use half-and-half instead of whole milk and heavy cream to reduce richness.