Velvety Vegetable Summer Chowder

This velvety harvest Zucchini and Corn Chowder packs summer's best in every bite. Fresh sweet corn blends perfectly with soft zucchini chunks in a smooth, rich base that's filling enough for supper but won't weigh you down on warm nights. I've tweaked this dish for years when hosting summer gatherings, and now reach for it whenever corn hits its sweetest point.

This chowder started when my backyard garden flooded me with too many zucchini. These days my kids can't wait for corn to hit the farmers market so I'll whip up several batches throughout the hot months.

Ingredients

• Bacon Forms the tasty foundation. Go for thick slices for bigger flavor impact.
• Yellow onion and celery These base veggies build essential taste. Pick celery stalks that feel crisp with fresh-looking leaves.
• Fresh corn Grab ears during peak season for natural sweetness. In-season corn totally transforms the finished dish.
• Garlic Crush it yourself for better flavor notes. Skip the jar stuff if possible.
• Chicken broth Adds the hearty backdrop. Try homemade or grab low-salt versions from the store.
• Russet potatoes They'll naturally thicken your chowder. Look for firm ones without any greenish patches.
• Seasonings Salt, pepper, paprika, parsley, thyme and cayenne work together for just-right flavor.
• Zucchini and yellow squash Go for medium ones with better taste and texture. Big overgrown squashes often taste bitter.
• Half and half Brings the silky texture without overwhelming. You can use regular milk for a lighter touch.

Step-by-Step Instructions

Prep the Bacon

Fry bacon in a big Dutch oven at medium heat until it's nice and crispy, roughly 5 minutes. This creates a tasty oil that'll give flavor to the whole pot. The bacon fat becomes your cooking oil for everything else.

Start Your Flavor Base

Toss chopped onion and celery into the bacon drippings, cooking about 3 minutes until slightly soft. Add your corn kernels and cook another 4 minutes to bring out their sweetness. Finish with the crushed garlic, cooking just until you smell it, about a minute more. This creates deep, layered flavors.

Make Your Soup Base

Add the chicken broth and turn heat to medium-high until bubbling. Drop in potatoes and all your spices, then lower to medium heat. Let cook 10 minutes so potatoes start getting tender and flavors start mixing together.

Toss In Summer Veggies

Add your zucchini and yellow squash pieces, then keep cooking until potatoes feel tender when poked and the squash is done but still has some bite, about 10-12 minutes. You don't want mushy squash.

Get It Creamy

Scoop out 2 cups of the mixture and blend it completely smooth for 1-2 minutes using your blender or food processor. Pour this smooth mix back into the pot along with the half and half. Stir everything well for a rich texture that still has veggie chunks. Take the pot off the heat.

Let It Settle

Give your chowder 10 minutes to sit before you serve it. This waiting step really matters because it lets all the tastes come together and the soup thickens a bit. You'll get a much better-tasting chowder this way.

Pin

Fresh corn really makes this chowder special. My grandma taught me to run my knife down the cob after cutting off the kernels to get all that sweet corn milk out. This little extra step puts amazing natural sweetness and thickness into your soup that always has folks asking what my hidden ingredient is.

Making It Vegetarian

You can easily turn this into a veggie-friendly dish. Just skip the bacon and swap in veggie broth instead of chicken. Start by cooking your veggies in some olive oil or butter. The smoked paprika already in the recipe helps make up for not having bacon by adding that smoky taste. Want more savory depth? Try mixing in a tablespoon of white miso paste with the broth before you add your vegetables.

Perfect Pairings

This chowder works great with so many sides. A chunk of crusty sourdough or warm cornbread is fantastic for soaking up the last bits in your bowl. For a full dinner, serve small portions as your first course before some grilled fish or chicken. When evenings get cooler, pair it with a simple green salad with lemon dressing to balance the creamy soup. My favorite combo is enjoying this with a cold glass of Sauvignon Blanc or some plain iced tea with mint leaves.

Seasonal Adaptations

Summer gives you the tastiest corn and zucchini, but you can enjoy this chowder anytime with a few tweaks. During winter, frozen corn kernels work surprisingly well and keep their sweetness. When zucchini isn't around, try butternut squash for a fall version or toss in some roasted red peppers for color and zip. In springtime, add fresh herbs like chives or dill right before serving. The basic recipe stays the same while these seasonal changes keep it interesting all year long.

Leftover Transformations

Leftover chowder can become totally new meals without much work. Pour it over baked potatoes with some extra cheese and green onions on top. Turn it into pasta sauce by adding a bit more broth and mixing with fettuccine noodles. My top choice is making it into breakfast by warming some up and pouring it over toasted sourdough with a poached egg on top. This means you can make one big pot and eat something different for days.

Pin

Recipe FAQs

→ Can I make this chowder vegetarian?

You sure can! Just skip the bacon and swap in veggie broth instead of chicken broth. To get that smoky taste bacon usually gives, try adding a pinch of smoked paprika or a couple drops of liquid smoke.

→ Can I use frozen corn instead of fresh?

For sure. While summer corn tastes amazing, frozen corn does the job nicely all year long. Go with about 4 cups of thawed frozen corn kernels to replace the 5 ears of fresh corn.

→ How can I make this chowder dairy-free?

Swap out the half and half with thick coconut milk or any unsweetened plant milk you like. To make sure it stays thick enough, you might want to blend more of the chowder before adding your dairy-free milk.

→ What can I serve with this chowder?

This chowder goes great with crusty bread, a light green salad, or toasted sandwiches. If you want something more filling, try it with melty grilled cheese or a chunk of warm cornbread.

→ Can I make this chowder ahead of time?

You bet, this chowder actually tastes even better the next day when all the flavors have had time to mix together. Make it up to 3 days early and keep it in the fridge. Warm it up slowly on the stove, adding a bit of broth if it gets too thick.

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

If your chowder looks runnier than you'd like, you can either blend more of it or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into your simmering chowder and let it cook a few minutes until it thickens up.