Zucchini Corn Chowder

Use up all that lingering zucchini for a filling, colorful and cozy soup you can make all year long, topped with crisp bacon bits!

It’s definitely summertime in California.

No, wait. It’s always summertime in California, particularly Los Angeles, except for maybe 5 days out of the year when it actually gets cold.

But I went on an impromptu road trip to San Francisco for July 4th, and guys, it was 52 degrees F.

I know. 52 is summertime for those living in the east coast. But for me, THIS. IS. TOO. COLD.

Like I’m wearing double layered pants, ski socks, and probably a beanie to bed.

So hence. I have this summer chowder for all summers.

It’s light and filling, with plenty of bacon bits to go around.

Plus, you can slurp on this while in your bubble jacket or in a bikini.

Best of all, it uses up that abundant summer squash in your garden! Win.

Zucchini Corn Chowder

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Use up all that lingering zucchini for a filling, colorful and cozy soup you can make all year long, topped with crisp bacon bits!

Print Recipe

Ingredients:

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 bay leaf
• 2 medium zucchini, chopped
• 1 1/2 cups corn kernels, frozen, canned or roasted
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme, basil and rosemary until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken broth, milk, bay leaf, zucchini and corn. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
4. Bring to a boil; reduce heat and simmer until zucchini is tender, about 5 minutes. Season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
5. Serve immediately, garnished with Parmesan, parsley and bacon, if desired.

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