This Zucchini Corn Chowder is a light yet hearty soup that combines the freshness of zucchini with the sweetness of corn, making it perfect for any season. The chowder is made with a simple base of sautéed vegetables and a creamy broth, topped with crispy bacon bits for extra flavor. It’s an easy-to-make, colorful dish that can be enjoyed all year long, even during the warmer months when you need a comforting bowl of soup.

Full Recipe:

Ingredients

• 4 slices bacon (diced)

• 2 tablespoons unsalted butter

• 3 cloves garlic (minced)

• 1 onion (diced)

• 3 carrots (peeled and diced)

• 2 celery ribs (diced)

• ½ teaspoon dried thyme

• ¼ teaspoon dried basil

• ¼ teaspoon dried rosemary

• ¼ cup all-purpose flour

• 4 cups chicken broth

• 1 cup 2% milk

• 1 bay leaf

• 2 medium zucchinis (chopped)

• 1 ½ cups corn kernels (frozen, canned, or roasted)

• Kosher salt and freshly ground black pepper (to taste)

• ¼ cup freshly grated Parmesan

• 2 tablespoons chopped fresh parsley leaves

Directions

1. Cook the Bacon:
   Heat a large stockpot or Dutch oven over medium heat. Add the diced bacon and cook until browned and crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate and set aside.

2. Sauté the Vegetables:
   In the same pot, melt the butter over medium heat. Add garlic, onion, carrots, and celery, cooking and stirring occasionally until the vegetables are tender, about 3-4 minutes. Stir in thyme, basil, and rosemary, cooking for 1 more minute until fragrant.

3. Make the Base:
   Whisk in the flour and cook until lightly browned, about 1 minute. Slowly whisk in the chicken broth and milk. Add the bay leaf, zucchini, and corn. Stir constantly and cook for 3-4 minutes until slightly thickened.

4. Simmer:
   Bring the mixture to a boil, then reduce the heat and simmer until the zucchini is tender, about 5 minutes. Season with salt and pepper to taste. If the chowder is too thick, add more milk until the desired consistency is reached.

5. Finish and Serve:
   Serve the chowder immediately, garnished with Parmesan cheese, parsley, and the cooked bacon bits.

Nutrients

• Calories: 335 kcal

• Carbohydrates: 31g

• Protein: 12g

• Fat: 19g

• Saturated Fat: 7g

• Cholesterol: 30mg

• Sodium: 790mg

• Potassium: 725mg

• Fiber: 4g

• Sugar: 7g

• Vitamin A: 5130 IU

• Vitamin C: 18mg

• Calcium: 120mg

• Iron: 2mg

The Perfect Balance of Flavors and Textures

One of the highlights of Zucchini Corn Chowder is its balance of flavors and textures. The zucchini, with its mild and slightly sweet taste, pairs beautifully with the sweet and juicy corn, which brings an element of freshness to the soup. The sautéed vegetables—onion, carrots, and celery—add both depth and texture, making every spoonful more interesting. The herbs, including thyme, basil, and rosemary, enhance the soup with subtle earthy and fragrant notes, elevating the flavor profile without overpowering the vegetables.

The chowder is made creamy with a simple base of chicken broth and 2% milk, which creates a velvety consistency without being too rich. The flour helps thicken the soup slightly, giving it a chowder-like texture. The crispy bacon bits sprinkled on top provide a wonderful contrast to the creamy soup, adding saltiness and crunch that perfectly complement the softness of the vegetables.

The Simplicity of the Recipe

What makes this Zucchini Corn Chowder stand out is how easy it is to make. The ingredients are simple and straightforward, many of which you likely already have in your kitchen. The first step is to cook the bacon in a large stockpot or Dutch oven, allowing it to become crispy and release its rich, savory fat. The bacon is then removed and set aside, but that fat is kept in the pot to sauté the vegetables, adding depth of flavor.

Once the vegetables are tender, the flour is added to create the base of the chowder. The broth and milk are whisked in slowly, followed by the zucchini, corn, and a bay leaf. This mixture is brought to a boil, then simmered until the zucchini is tender. The soup is then seasoned to taste, and the final touches of bacon, freshly grated Parmesan, and chopped parsley are added for garnish.

The beauty of this recipe lies in its versatility. You can use frozen, canned, or roasted corn, depending on what you have on hand, and adjust the seasoning to your taste. If you prefer a thicker chowder, you can add more flour, or for a lighter version, you can thin it out with additional milk or broth.

A Perfect Comfort Food for All Year Long

Zucchini Corn Chowder is an ideal dish for when you want something cozy but not too heavy. It’s a great way to enjoy the fresh produce of summer, especially when zucchini is in abundance. On the other hand, it’s also the perfect soup to make when the weather starts to cool down and you need something warming. The combination of vegetables, creamy broth, and crispy bacon makes it comforting without being overly rich, so it’s perfect for any time of year.

This soup is great on its own, but it also pairs wonderfully with a variety of sides. Serve it with a slice of crusty bread to soak up the creamy broth, or enjoy it alongside a fresh green salad to balance the richness. You can also pair it with a light protein, such as grilled chicken or fish, for a complete meal.

Nutritional Benefits of Zucchini Corn Chowder

Zucchini Corn Chowder provides a good balance of nutrients, making it a satisfying and wholesome meal. Each serving offers 12 grams of protein, thanks to the vegetables, bacon, and Parmesan cheese, which is important for muscle growth and repair. The soup also provides 4 grams of fiber per serving, helping to support healthy digestion.

While the soup is rich and comforting, it’s not overly fatty. It contains 19 grams of total fat, with 7 grams of saturated fat, which comes from the bacon and butter. The 2% milk used in the recipe helps keep the fat content lower than if heavy cream were used. The bacon adds a savory element, but with just 4 slices, the overall fat content is moderate and balanced with the soup’s other ingredients.

Additionally, the soup provides key vitamins and minerals, including vitamin A (5130 IU) from the carrots and zucchini, vitamin C (18 mg) from the zucchini and corn, and calcium (120 mg) from the Parmesan cheese. These nutrients contribute to overall health, including immune support, healthy skin, and strong bones.

Serving Suggestions for Zucchini Corn Chowder

Zucchini Corn Chowder is a versatile dish that can be enjoyed in various ways. Here are some ideas for serving:

• With Crusty Bread: A slice of warm, crusty bread is the perfect accompaniment for dipping into the creamy soup.

• Topped with Cheese: For extra flavor, sprinkle some extra Parmesan cheese on top before serving.

• With a Salad: Pair the chowder with a light green salad, such as a simple arugula or mixed greens salad, to balance the richness of the soup.

• As a Side Dish: Serve the chowder as a starter or side dish to a main course like grilled chicken or fish.

You can also garnish the soup with additional crispy bacon bits or a swirl of cream for added richness.

Conclusion

Zucchini Corn Chowder is a delightful and comforting soup that combines fresh, seasonal vegetables with a creamy broth and crispy bacon for a perfect balance of flavors. It’s easy to make, filling, and perfect for any season. Whether you’re making it for a family dinner, a cozy weekend meal, or a lunch that will warm you up on a cool day, this chowder is sure to become a favorite in your kitchen.

With its hearty ingredients, fresh flavors, and simple preparation, Zucchini Corn Chowder is a great way to enjoy the best of what vegetables have to offer while still indulging in a comforting, satisfying meal.