Summer Corn Chowder (Printable Version)
Creamy chowder with fresh corn, potatoes, zucchini, and turkey bacon - a perfect balance of summer vegetables and comfort.
# Ingredients:
→ Base
01 -
1 Tbsp butter
02 -
2 strips turkey bacon, chopped
03 -
1 cup chopped yellow onion (about ½ large onion)
04 -
2 celery ribs, chopped (⅓ cup)
05 -
1 medium carrot, peeled and chopped (½ cup)
06 -
2 garlic cloves, minced
07 -
½ tsp dried thyme
→ Vegetables and Liquid
08 -
2 medium russet potatoes (1 lb), peeled and diced into ½-inch cubes
09 -
4 cups water or vegetable stock
10 -
1 bay leaf
11 -
4 ears sweet fresh corn, kernels cut from cob (2¾ cups)
12 -
1 medium zucchini, diced into ½-inch cubes (1½ cups)
13 -
1 cup half and half
→ Seasoning and Garnish
14 -
Kosher salt
15 -
Freshly ground black pepper
16 -
Fresh parsley, chopped, for garnish
17 -
Cayenne pepper (optional)
# Steps:
01 -
In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add turkey bacon and cook until it renders its fat and begins to brown, about 3-4 minutes.
02 -
Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
03 -
Add potatoes, water, and bay leaf. Raise heat to medium-high and bring to a simmer, then lower heat to medium and cook for 8-10 minutes or until potatoes are halfway cooked.
04 -
Add zucchini and corn; season with salt and pepper to taste, and simmer for additional 8-12 minutes or until all vegetables are completely tender.
05 -
Discard the bay leaf. Transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste and adjust salt and pepper if needed.
06 -
Ladle into bowls and garnish with fresh chopped parsley and a sprinkle of cayenne pepper if desired.
# Notes:
01 -
This chowder can be made ahead and refrigerated for up to 3 days. It thickens as it sits, so add additional stock or water when reheating if needed.
02 -
For a vegetarian version, omit the turkey bacon and use 2 Tbsp butter instead.