Zucchini Corn Chowder

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As summer winds down into fall, Zucchini Corn Chowder is perfect for those end-of-season veggies! Loaded with crispy bacon, red bell pepper, onion, zucchini, potatoes, fresh basil, and lots of sweet corn cut off the cob, this soup is rich and creamy, savory and sweet, and absolutely delicious!

Prep Time15

Cook Time50

Total Time1 5

Course: Soup

Cuisine: American

Servings:

Calories: 466kcal

Author: Meryl Downing

Ingredients

6 strips bacon chopped
1 onion (1½ cups chopped)
1 red bell pepper (1 cup chopped)
2 zucchini (4 cups chopped)
2 russet potatoes (3 to 4 cups chopped)
3 ears corn on the cob (3 cups kernels cut off the cob)
1 teaspoon kosher salt
8 grinds fresh black pepper
1 teaspoon paprika
1 teaspoon thyme (fresh or dried)
3 cloves garlic minced
2 Tablespoons flour
4 cups chicken stock
2 cups half & half
¼ cup fresh basil
1 cup white cheddar cheese shredded, for topping

Instructions

Chop all vegetables. Remove the husk and silk from the corn and slice the kernels off the cobs.
In a large soup pot over medium heat, add the chopped bacon and cook until crisp, about 6 minutes. Remove the bacon to a bowl. Discard some of the fat, but leave at least 2 Tablespoons to cook the veggies.
Add the onion, red bell pepper and zucchini to the rendered bacon fat. Saute about 6 minutes.
Add the potatoes and corn kernels to the cooking vegetables and season with salt and pepper. Saute another 10 minutes, stirring occasionally so the veggies can brown a bit.
Add the paprika, thyme, garlic, and flour. Cook and stir another minute.
Add the chicken stock and the 3 corn cobs (for extra flavor), cover and simmer about 10 minutes or until the potatoes are cooked through and tender.
Reduce heat to low, discard the corn cobs, and add the half & half and fresh basil.
Add about 2 cups of the soup to a blender and puree very smooth before adding back to the soup. Stir well to combine, simmering 10 to 15 minutes until the soup has thickened.
Stir in some of the reserved bacon or use it to top each bowl. Serve with shredded white cheddar cheese and more fresh basil.

Notes

Keep Removing the Corn Silk - Remove as much of the corn silk as you can when you peel the husks. Keep an eye out and keep removing more as you cut the kernels from the cob, and as you see any in the sautéing vegetables.
Blending the Chowder - Puree 2 cups of the chowder very very smooth. You want the soup to be silky smooth with chunks of veggies, not a semi-chunky mealy texture. Really let your blender run, it also helps thicken the soup!
Customize - Customize the soup to your liking, the amounts don't need to be exact. You could use 3 or 4 ears of corn, any type of pepper, extra zucchini or potatoes if you have them, or start with more or less bacon. Add more or less salt and you can even decide to add a pinch of sugar or honey to enhance the sweet corn flavor!
Half & Half - Substitute 1 cup heavy cream and adjust with more stock, milk or water. Or substitute whole milk for a less rich soup.
Adjusting the Thickness - The longer the chowder simmers, the more steam will escape, condensing and thickening the soup. Stirring frequently will help thicken. The flour, blending 2 cups of the soup, and using extra potatoes will all give you a thicker soup. If your soup ever becomes too thick, just thin it out with a bit of stock, milk, or water.

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