As the days grow longer and the sun shines brighter, our cravings shift toward light yet satisfying meals that celebrate the bounty of summer produce. One dish that perfectly encapsulates the essence of summer is Summer Corn and Zucchini Chowder. This chowder brings together the sweetness of fresh corn, the mild flavor of zucchini, and the richness of a creamy broth. It’s not just a meal; it’s an experience that captures the vibrant spirit of summer.
Ingredients
4 strips of bacon, cooked and chopped into pieces
1/2 large yellow onion, diced
2 celery stalks, finely diced
Kernels from 5 ears of corn
4 garlic cloves, minced
5 cups low-sodium chicken broth
2 brown potatoes, roasted, skinned and sliced into quarter-inch cubes
1 1/4 teaspoons kosher sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon dried parsley
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper
1 large zucchini, quartered lengthwise and sliced
1 large yellow squash, quartered lengthwise and sliced
2 cups of either half and half or whole milk
Instructions
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