Zucchini Corn Chowder is a rich and comforting soup packed with garden-fresh corn, zucchini, and crispy bacon. It offers a creamy texture and a delightful blend of flavors, perfect for any occasion.
Ingredients & Substitutions
- Bacon: Dice the bacon before frying it to a crispy texture, adding a savory element to the soup.
- Potatoes: Russet potatoes are washed, peeled, and diced into ½-inch (1.25-centimeter) cubes. They thicken the soup and add heartiness. Yukon gold potatoes are also a great choice.
- Chicken Broth: If you don’t have broth available, chicken stock can be used as a substitute.
- Corn: When corn is in season, use fresh ears of sweet corn, cutting the kernels from the cobs. Alternatively, use 2 cans of corn kernels, drained.
- Zucchini: Utilize fresh zucchini from your garden; you will need only one, diced for this chowder.
- Heavy Cream: Heavy cream, or heavy whipping cream, gives the chowder its creamy consistency. Half and half can be used as a substitute.
- Optional Garnish: Freshly chopped parsley adds a fresh touch. For some heat, consider adding jalapeno peppers and cayenne pepper.
Can I Make This Chowder Without Zucchini?
Yes, if zucchini isn’t your favorite, you can make this chowder without it. Simply increase the quantity of other vegetables. Add a full pound of potatoes and perhaps an additional cup of corn to balance the flavors. Cheese is another great addition to corn chowder; try adding a cup of cheddar to enhance the richness.
Variations to Zucchini Corn Chowder
This summer chowder is incredibly versatile. While zucchini, corn, and potatoes are the main ingredients, you can add other vegetables like peppers, carrots, celery, or parsnips. For a spicy kick, top with jalapenos and a dash of cayenne pepper. Adjust the spice level according to your preference.
How to Store Zucchini Corn Chowder
Store any leftover chowder in an airtight container in the refrigerator for up to a week. It’s great to have extra on hand for easy lunches or light dinners. However, this recipe is not suitable for freezing.
Ingredients
- 1 tablespoon unsalted butter
- 2 strips bacon, diced
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 pound (0.45 kilograms) russet potatoes, washed, peeled, and diced into ½-inch (1.25-centimeter) cubes
- 4 cups (960 milliliters) chicken broth
- 1 medium zucchini, diced into ½-inch (1.25-centimeter) cubes (about 1 ½ cups or 200 grams)
- 4 ears sweet corn, husk and silk removed, kernels cut from cob (2 ¾ cups or 650 grams, or 2 cans corn kernels,
- drained)
- 1 cup (240 milliliters) heavy cream
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
Garnish:
- Fresh parsley, chopped
- 1 teaspoon jalapeno, seeded and minced
- Cayenne pepper, optional
Instructions
- Prepare the Pot: In a large heavy-duty stockpot or Dutch oven over medium heat, melt the butter.
- Cook the Bacon: Add the diced bacon and cook until it renders its fat and begins to brown, about 3-4 minutes.
- Add Vegetables: Add the onion and garlic. Cook until the vegetables begin to soften, about 5 minutes, stirring occasionally.
- Add Potatoes and Broth: Add the potatoes and chicken broth. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium and simmer for 8-10 minutes.
- Add Remaining Ingredients: Add the zucchini, corn, heavy cream, salt, and pepper. Simmer for an additional 8-12 minutes, or until all the vegetables are tender.
- Blend the Chowder: Remove half of the chowder and pour it into a separate bowl. Using an immersion blender, puree the remaining chowder in the pot until smooth. Stir the reserved chowder back into the pot.
- Season and Serve: Adjust the salt and pepper to taste. Serve the chowder garnished with freshly chopped parsley, jalapeno, and a sprinkle of cayenne pepper, if desired.
Enjoy your homemade Zucchini Corn Chowder!
