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Summer Corn And Zucchini Chowder

Summer corn and zucchini chowder with smoky bacon and a creamy blend that stays chunky. Simmered until the zucchini is just tender, then partially blended for a velvety finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 ears fresh corn, kernels cut off Use 3 cups frozen if needed.
Zucchini
  • 3 medium zucchini, diced
Bacon
  • 4 strips bacon, diced
Onion
  • 1 onion, diced
Garlic
  • 3 cloves garlic, minced
Broth
  • 2 cup chicken or vegetable broth
Whole milk
  • 2 cup whole milk
Heavy cream
  • 1 cup heavy cream
Butter
  • 3 tbsp butter
Flour
  • 2 tbsp flour
Smoked paprika
  • 0.5 tsp smoked paprika
Basil
  • Fresh basil, chives, and extra corn for garnish Garnish to taste.
Salt
  • Salt To taste.
Pepper
  • pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon
  1. Cook the diced bacon in a large pot until crispy, then remove and set aside. Keep the rendered bacon fat in the pot for the next step (no temperature needed beyond maintaining a sizzling cook).
Build the chowder base
  1. Sauté the diced onion in the bacon fat and butter for 4 minutes. Cook over medium heat until the onion looks softened and slightly translucent (about 4 minutes).
  2. Add the minced garlic and the flour, then cook for 1-2 minutes. Stir constantly until the flour loses its raw smell and forms a light, bubbling paste.
Simmer
  1. Gradually add the broth, milk, and cream, whisking as you pour. Bring everything together until smooth and steaming.
  2. Add the corn and smoked paprika. Stir well so the paprika is evenly distributed.
  3. Simmer for 12-15 minutes. Keep it at a gentle simmer with visible bubbling around the edges.
  4. Add the diced zucchini and cook 5 more minutes until just tender. The zucchini should still hold its shape.
Blend and finish
  1. Blend 2 cups of the soup until smooth, then return it to the pot. Swirl it back in so the chowder turns creamy with remaining visible corn and zucchini pieces.
  2. Season with salt and pepper to taste, then serve. Top each bowl with crispy bacon, fresh basil, chives, and extra corn garnish.

Notes

Pro tip: partially blending (only 2 cups) keeps a creamy texture without fully puréeing the vegetables. Store in the refrigerator up to 3 days; reheat gently to avoid scorching. Freezing is not recommended because the dairy may separate when thawed. For a dairy-light swap, use half-and-half instead of whole milk and reduce the heavy cream slightly.