Creamy Corn and Zucchini Chowder

Creamy Corn and Zucchini Chowder is a vibrant and satisfying dish that celebrates the best of summer's produce. With its creamy texture, thanks to half and half, this chowder packs a punch of flavor without the guilt. Fresh corn and zucchini shine in this dish, making it an ideal option for warm weather gatherings or cozy evenings at home. Easy to prepare and versatile enough to be served hot or chilled, this chowder is sure to impress your family and friends. Enjoy a comforting bowl that captures the essence of summer with every spoonful!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Dishes Cuisine: American Keyword: For a vegan version, replace half and half with coconut milk or cashew cream. Customize by adding bell peppers or jalapeños for extra flavor. Servings: Serves about 8 people Calories: 210kcal Author: Tisha

Ingredients

1 Tbsp butter
2 strips bacon, chopped
1 cup yellow onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
2 garlic cloves, minced
1/2 tsp dried thyme
4 cups water (or veggie stock)
1 bay leaf
2 russet potatoes, peeled and diced
4 ears sweet corn, kernels removed
1 medium zucchini, diced
1 cup half and half
Kosher salt and black pepper to taste

Instructions

In a large pot, melt butter over medium heat. Cook bacon until browned.
Add onion, celery, carrot, garlic, and thyme; sauté for about 5 minutes.
Stir in potatoes along with water (or stock) and bay leaf; bring to a simmer.
Add zucchini and corn; season with salt and pepper. Simmer until vegetables are tender.
Remove bay leaf and blend part of the chowder until smooth; return to pot.
Stir in half and half; heat gently.
Serve garnished with parsley.

Nutrition