Zucchini Chowder and Summer Corn

Summer soup!

There’s a definite chill in the air these days. At least in Michigan there is and I’m so here for it! Worth keeping summer, don’t get me wrong. However, Worth keeping fall more. The food, the clothes… the SOUP! And chili and stews and well, you get the picture.

This soup ties summer and fall together with a neat bow. Summer vegetables plus bacon in a light chowder. It’s striking and so savory.

To cook this Summer Corn and Zucchini Chowder Gather:

• olive oil spray
• bacon
• yellow onion
• carrot
• celery
• garlic
• russet potatoes
• thyme
• bay leaves
• low-sodium vegetable broth
• sweet corn
• zucchini
• half & half
• kosher salt
• freshly ground black pepper

Lightly spray a dutch oven with olive oil and add in the bacon. Cook on medium to medium-low until crispy. Drain on paper towel before roughly chopping.

While the bacon is frying, prepare the veggies. Gather: 1 cup diced yellow onion, 1/2 cup each diced carrot and celery, 2 cloves minced garlic, 2 medium russet potatoes (diced), 1 large zucchini, diced and the corn kernels cut off of 4 ears of corn.

Drain off majority of the bacon fat and discard. Throw in the onions, carrot and celery with a pinch of kosher salt.

Stir, cover and cook until tender. Occasionally stir, for about 5 to 8 minutes. After that, add in the garlic and cook for 1 minute, stirring occasionally.

Next add in the potatoes, 2 sprigs of thyme and 2 bay leaves.

Pour in 1 quart of low-sodium vegetable broth. Cover, stir and bring to a low boil and partially cook the potatoes for 8 minutes.

Add in the zucchini and corn and cook for an additional 10 minutes or until the zucchini and potatoes are fork tender about 10 more minutes..

To a blender, add two ladles full of soup to a blender or food processor and blend until smooth.

Then add in the puree plus 1 cup half & half bak into the soup.

Heat thoroughly, then add in the bacon and season with 2 teaspoons kosher salt and 1/4 teaspoon freshly ground black pepper, more or less to taste.

Serve this summer corn and zucchini chowder with a little minced fresh parsley and extra black pepper.

This soup is so savory.

All those veggies are now bff’s in a light and creamy soup! And I hope unfussy to crave this soup as much as I do.

Enjoy! And if you give this Summer Corn and Zucchini Chowder recipe a try, let me know! Snap a photo and tag me on twitter or instagram!