Take all that fresh produce which is at it’s peak right now and make this one pot summer corn and zucchini chowder. Soup in late August you might ask? why yes, why not!
It’s filled with chunks of potato, corn and zucchini and for a smokey element some bacon, it’s a bounty of summer vegetables!
It’s a hearty soup perfect for a light lunch on it’s own or for dinner with an additional salad or some crusty bread, either way I promise you will be completely satisfied with this delicious chowder.
I like to toss in the corn cobs after I cut the kernels off so they can release all their milky goodness right into the broth.
As thick as this chowder looks you’ll be surprised to know that there isn’t any flour of any kind used or a roux to thicken it up. It’s mostly thickened with an immersion blender which I quickly zapped on one side of the pot and then finished off with a touch of cream, and don’t forget there’s potatoes in there too so that helps to thicken it as well.
This is the perfect summertime soup, it was a hit in my house and I’m sure it will be a hit in yours, enjoy!
- 2 medium zucchini, medium diced
- 3 or 4 ears of corn, shucked raw ( save the cobs for stock)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 1 lb. baby red potatoes, cut in quarters
- 1 carrot, diced ( I didn't have one and it was fine
- 3 slices bacon, chopped in pieces
- 1 qt. box, chicken or veggie stock
- ½ cup heavy cream
- smoked paprika, cayenne (optional)dried thyme, fresh parsley and basil, salt and pepper to taste
- butter and olive oil
- Have all the veggies cut and set aside
- In a large heavy bottomed pot cook up the bacon until the fat renders, but not crispy.
- Remove bacon, if too greasy wipe out with paper towel.
- Drizzle a little olive oil and add a teaspoon of butter then add back the bacon.
- Add in the onions, garlic, celery, carrot, along with a pinch of dried thyme, smoked paprika, optional cayenne, stir until veggies get softened.
- Add the potatoes and almost all of the stock, reserve the rest.
- Add in the scraped off corn cobs, you can break them in half.
- Simmer on low until the potatoes start to get tender.
- Remove the corn cobs.
- Toss in the corn and zucchini and cook for a few minutes, don't let them get mushy.
- Take an immersion blender and quickly whiz just on one side of the pot, making sure not to blitz a large amount, you want all that chunky goodness.
- If you don't have an immersion blender you can remove a couple of cups of the chunky broth and whiz it in a blender, then return it to the pot.
- Lastly add in the heavy cream and stir til it's thick enough.
- taste for seasoning, adding salt and pepper, chopped parsley and basil for garnish.
- Ladle into bowls with a sprinkling of smoked paprika.
- NOTE: If chowder gets too thick you can always add the rest of the stock or water to thin it out.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
