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Summer Corn and Zucchini Chowder Recipe
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Summer Corn and Zucchini Chowder

This hearty and comforting chowder is the perfect way to celebrate peak summer harvests. By utilizing the natural starches in Yukon Gold potatoes, this recipe achieves a velvety, creamy texture without the need for heavy cream. It features a vibrant blend of sweet fresh corn, tender zucchini, and aromatic vegetables, all finished with crispy turkey bacon for a savory, satisfying meal that comes together quickly on the stovetop.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh corn, cut from the cob
  • 3 medium zucchini, diced into cubes
  • 2 cups Yukon Gold potatoes, diced small
  • 4 strips turkey bacon, finely chopped
  • 4 cups vegetable broth, low sodium
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped

Method
 

  1. Heat a large heavy-bottomed pot over medium heat.
  2. Add the chopped turkey bacon and cook until crisp.
  3. Remove the crispy turkey bacon and set aside on a paper towel.
  4. Add the onions to the pot and cook until translucent and soft.
  5. Stir in the minced garlic and cook for one minute until fragrant.
  6. Add the diced potatoes and vegetable broth to the pot.
  7. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender.
  8. Add the corn and zucchini and continue to simmer until vegetables are cooked through.
  9. Garnish with the reserved crispy turkey bacon before serving.

Notes

Use the freshest corn possible for maximum sweetness. You can blend a small portion of the soup if you prefer an even creamier consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days.