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  • Writer's pictureEmily Tillmann

Zucchini Corn Chowder

Made, written & photographed by the creators of the Point



Indulge in the cozy comfort of a creamy Zucchini Corn Chowder, a fusion of favorite summer flavors.


This hearty soup brings together tender zucchini, sweet corn, and aromatic herbs, simmered to perfection in a rich broth.


Each spoonful offers a burst of freshness and warmth, making it the perfect dish to savor on cool evenings or for a comforting lunch.

 

Zucchini Corn Chowder

Serves 8 | Total Time: 1 hour and 30 minutes


Ingredients:

  • 4 strips bacon, chopped into bits

  • 1/2 large yellow onion, diced

  • 2 ribs celery, finely diced

  • 24 oz frozen corn

  • 4 cloves garlic, minced

  • 5 cup chicken broth, low sodium

  • 5 yellow potatoes, cut into 1/4-inch cubes

  • 1 1/2 teaspoon kosher sea salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon paprika

  • 1/2 teaspoon dried parsley

  • 1/4 teaspoon thyme

  • 1/8 teaspoon cayenne pepper

  • 1 large zucchini, cut into quarters and thinly sliced

  • 1 large yellow squash, cut into quarters and thinly sliced

  • 2 cup half and half

  • 8oz block of Leon's Cheese Farmhouse Cheddar, shredded

Instructions:

Heat a large Dutch oven, or large pot, over medium heat. Once it's hot, add 4 strips of bacon (cut into pieces) and cook until crisp.


Leaving the bacon and its grease in the pot, add onion, garlic and celery. Cook for about 5 minutes or until aromatic, and then add corn and continue to cook for another 5 minutes.


Pour in 5 cups chicken broth and increase heat to medium-high. Once it is simmering, add 5 potatoes (in 1/4 inch pieces) and your seasonings: 1 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme, and a pinch of cayenne pepper. Reduce heat to medium and simmer for 7 minutes.


Add zucchini and yellow squash and cook until potatoes are fork tender and the zucchini and squash are fully cooked, about 10 minutes.


Transfer two cups of the chowder to a food processor or blender and puree until smooth, about 2 minutes. Return the mixture to the pot and add 2 cups half and half and 3/4 of Leon's Cheese Farmhouse Cheddar. Stir until combined and remove from heat.


Let it sit for several minutes and serve with additional cheese on top!

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IMG_4463.HEIC

Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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