Summer Corn Zucchini Chowder Bacon

Nothing makes me think of late summer like this creamy corn and zucchini chowder packed with fresh vegetables and finished with smoky bacon. This recipe comes from years of overflowing garden baskets and a few too many ears of corn picked up at the farmers market. Each bite is cozy and hearty but still light enough for a warm night on the porch.

The very first time I made this, it was on a balmy August evening with sweet corn just off the stalk and squash from a neighbor. That meal disappeared so quickly people kept asking for seconds all summer long.

Ingredients

• Bacon: Choose thick-cut smoky bacon for the best crunch and rich backdrop. Quality bacon really makes the chowder shine and the smoky notes layer beautifully with the sweetness of the corn
• Butter: Creamy butter helps sauté the veggies to golden perfection. If your butter is golden and smells nutty, you are on the right track
• Yellow onion: Fresh and firm onions add depth. Opt for ones with shiny, unblemished skin and a tight feel
• Celery: Crisp and light green celery gives the soup a classic soup base and gentle flavor
• Carrots: Look for sweet, firm carrots since they bring color and earthiness
• Seasonings: A blend of salt pepper and garlic like Kinder’s or your favorite multipurpose seasoning plus a little adobo and fresh thyme make the soup come alive
• Red pepper flakes: Just a pinch for gentle warmth. Taste a bit first yours may be hotter than mine
• Fresh corn: Fresh corn off the cob gives unmatched pop and sweetness. If you use frozen corn that works but nothing beats the farm stand variety
• Garlic: Use plump fresh cloves for robust flavor
• Potatoes: Yellow potatoes or russets are both perfect. Leave the skin on for rustic texture or peel if you want a smoother bite
• Chicken broth: Opt for low sodium to control saltiness. A homemade broth will really upgrade the soup if you have time
• Zucchini and yellow squash: These summer stars add creaminess and substance. Pick small to medium ones with unblemished skin for best results
• Heavy cream: Use real heavy cream for ultimate silkiness
• Sharp cheddar cheese and Parmesan: Freshly grated cheeses melt smoothly and give a tangy cheesy finish. Pre-shredded varieties can make the chowder grainy so grate your own if possible
• Salt and pepper: Always finish the soup by tasting and adjusting. Sometimes I add another few turns of pepper at the table
• Parsley: Fresh parsley for a burst of color and freshness at the end

Step-by-Step Instructions

Prepare and Cook the Bacon:

Chop thick-cut bacon into bite-size pieces and cook in a Dutch oven over medium heat until each piece is crisp and golden. Be patient here and let the bacon render its fat fully so the flavor becomes part of the soup base. Remove all bacon and set aside on a plate lined with paper towels while letting the drippings stay in the pot

Sauté the Aromatics:

Melt a generous tablespoon of butter in the bacon drippings over medium heat. Stir in diced onion, celery, and carrot along with both seasonings, thyme, and red pepper flakes. Cook for about five minutes stirring frequently until soft and aromatic the vegetables should look glossy and begin to smell sweet and savory

Add Corn Garlic and Potatoes:

Scatter in the freshly cut corn kernels and minced garlic stirring constantly for a minute to bloom the flavors do not rush this or the garlic will burn. Next add the cut potatoes and pour in chicken broth so the vegetables are just covered. Bring everything to a gentle boil cover and simmer for eight minutes or until potatoes begin to get just tender

Bring in the Zucchini and Squash:

Toss in the quartered zucchini and yellow squash making sure each piece is about bite-sized for even cooking. Stir gently and cook uncovered for another eight minutes the squash should be just fork-tender and not mushy

Partially Blend for Creaminess:

Remove about three cups of the soup solids and broth into a blender or use an immersion blender directly in the pot. Blend until smooth then stir back into the chowder. Blending a portion helps create a creamy texture while keeping plenty of chunky vegetables

Add Cream and Cheeses:

Turn down the heat to low. Slowly add heavy cream along with the shredded sharp cheddar and Parmesan cheese. Stir gently as the cheese melts completely avoid vigorous boiling or the dairy may separate. Taste and adjust with more salt and pepper if needed

Finish and Serve:

Let the chowder simmer gently on low for fifteen minutes uncovered to thicken and meld the flavors. Ladle into bowls and top generously with the crispy bacon extra cheddar cheese and a big handful of freshly chopped parsley

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My favorite part is the way the sweet corn plays against the salty bacon. I still remember my son sneaking crisp pieces of bacon from the plate before we even got to the table which is how I learned to always make extra.

Storage Tips

Store leftover chowder in a sealed container in the fridge for three to four days. If the soup thickens too much in the fridge, a splash of broth or cream as you reheat will bring it right back to life. Avoid high heat or boiling during reheating to keep the cream smooth.

Ingredient Substitutions

You can swap out zucchini or yellow squash for whatever summer squash you have on hand. For a vegetarian version, skip the bacon and double the butter, then use vegetable broth instead. If you need to avoid cream, a rich plain yogurt or even coconut cream can stand in though the texture may change.

Serving Suggestions

This chowder is hearty enough to stand on its own with crusty bread or cornbread on the side. For a bigger meal, serve it with a crisp salad of tomatoes and cucumbers or a platter of fresh fruit. A sprinkle of more sharp cheddar on top right before serving never hurts.

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Cultural Historical Context

Corn chowder has deep roots in American farmhouse cooking and is always a summer favorite across the Midwest and Northeast. This particular version celebrates the best of summer gardens just like my grandmother did on her Pennsylvania farm. It is a true example of turning simple ingredients into something memorable.

Recipe FAQs

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well if fresh is not available. Simply swap in the same amount and proceed with the cooking steps as described.

→ What other vegetables can I add?

Feel free to include bell peppers, leeks, or peas for added texture and flavor. The recipe is flexible with most tender vegetables.

→ Is it possible to make this chowder vegetarian?

Absolutely! Omit the bacon and use vegetable broth for a fully vegetarian soup. Add smoked paprika or a dash of liquid smoke to add depth.

→ How do I keep the chowder creamy when reheating?

Heat gently over low and avoid boiling. Add a splash of broth or cream if it thickens too much to restore its original texture.

→ Can I freeze this chowder?

It's best to freeze the soup before adding cream and cheese. Once thawed, stir in dairy just before serving for optimal texture.