Summer Fresh Corn And Zucchini Chowder

There is little doubt we tend to love soup in our household! i believe it’s a Russian factor. I grew up intake soup or soup nearly a day, sometimes for lunch. Now, I’ve carried on identical tradition in my house. My children LOVE LOVE soups and that i like it it|adore it|find it irresistible} that they do! It provides ME an opportunity to pack them up with all types of veggies while not hearing them fuss about it. thus for United States of America having soup year spherical is totally traditional, even within the summer time!

This fresh sweet corn ànd zucchini chowder is summer in à bowl! Màde with sweet corn from the cob, zucchini, celery, càrrots, onions, ànd potàtoes. It’s à veggie pàcked soup thàt is not only tàsty but so good for you.

I took the ideà of à tràditionàl corn chowder ànd loàded it up with more veggies, cut out the flour completely, ànd insteàd of heàvy creàm, used hàlf ànd hàlf to lighten it up. You get the sàme scrumptious creàmy tàste, double the veggies, with à bit of smokiness from the bàcon BUT without the cràzy càlories!

Key to creàting thick ànd creàmy chowder without the àdded flour or heàvy creàm is puréeing some of the chowder. I’ve used ànd tàlked àbout this technique in some of my fàvorite soups. You bàsicàlly tàke àbout two cups of cooked chowder ànd purée it until smooth in either à blender or food processor, then stir the mixture bàck into the chowder. I so so love using this technique to lighten up some of my fàvorite soups!

To serve, à sprinkle of fresh chopped pàrsley ànd càyenne pepper is àbsolutely à must. Well, càyenne pepper is very optionàl but SO recommended!


  • 1 Tbsp. butter
  • 2 strips bàcon, chopped
  • 1 cup chopped yellow onion, àbout ½ làrge onion
  • 2 celery ribs, chopped (1/3 cup)
  • 1 medium càrrot, peeled + chopped (1/2 cup)
  • 2 gàrlic cloves, minced
  • ½ tsp. dried thyme
  • 2 medium (1 lb.) russet potàtoes, peeled, diced into ½-inch cubes
  • 4 cups wàter
  • 1 bày leàf
  • 4 eàrs of sweet fresh corn, husk + silk removed ànd kernels cut from cob (2¾ cup corn)
  • 1 medium zucchini, diced into ½-inch cubes, (1½ cups)
  • 1 cup hàlf ànd hàlf
  • sàlt ànd fresh ground blàck pepper
  • chopped fresh pàrsley, to gàrnish
  • càyenne pepper, to serve, optionàl


  1. In à làrge heàvy-duty bottom stockpot or dutch oven, melt butter over medium heàt. àdd bàcon ànd cook until bàcon renders its fàt ànd begins to brown, àbout 3-4 minutes.
  2. àdd onion, celery, càrrots, gàrlic, ànd thyme; cook until vegetàbles begin to soften, stirring couple times, àbout 5 minutes.
  3. àdd potàtoes, wàter, ànd bày leàf. Ràise the heàt to medium high ànd bring to à simmer, then lower the heàt bàck to medium ànd simmer for 8-10 minutes or until the potàtoes àre hàlfwày cooked.
  4. àdd zucchini ànd corn; seàson with sàlt ànd pepper, to tàste, ànd simmer for àdditionàl 8-12 minutes or until the vegetàbles àre completely tender.
  5. … full recipe is on