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Summer Corn Chowder Soup Recipe

Summer Corn Chowder Soup Recipe
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★★★★★

5.2 from 9 reviews

This Summer Corn Chowder Soup is a creamy and comforting dish packed with fresh seasonal vegetables like sweet corn, zucchini, and russet potatoes. Enhanced with smoky bacon, aromatic herbs, and a touch of half and half, this chowder is perfect for a light yet satisfying meal. Easy to prepare, it highlights the natural sweetness of summer corn and balances it with savory and fresh flavors, making it a perfect soup for warm weather or any time you crave a wholesome bowl of chowder.

Ingredients

Scale

Base Ingredients

  • 1 Tbsp. butter
  • 2 strips bacon, chopped
  • 1 cup chopped yellow onion (about ½ large onion)
  • 2 celery ribs, chopped (⅓ cup)
  • 1 medium carrot, peeled and chopped (½ cup)
  • 2 garlic cloves, minced
  • ½ tsp. dried thyme

Vegetables and Broth

  • 2 medium (1 lb.) russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups water or vegetable stock
  • 1 bay leaf
  • 4 ears sweet fresh corn, husk and silk removed, kernels cut from the cob (about 2 ¾ cups)
  • 1 medium zucchini, diced into ½-inch cubes (about 1 ½ cups)

Final Ingredients

  • 1 cup half and half
  • Kosher salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish
  • Cayenne pepper, optional for serving

Instructions

  1. Cook the Bacon: In a large, heavy-bottomed stockpot or Dutch oven, melt the butter over medium heat. Add the chopped bacon and cook, stirring occasionally, until the bacon renders its fat and begins to brown, about 3-4 minutes.
  2. Sauté Aromatics and Vegetables: Add the chopped onion, celery, carrots, minced garlic, and dried thyme to the pot. Cook, stirring occasionally, until the vegetables begin to soften, around 5 minutes.
  3. Add Potatoes and Broth: Stir in the diced russet potatoes, water (or vegetable stock), and bay leaf. Increase heat to medium-high and bring to a simmer. Once simmering, reduce the heat back to medium and cook for 8-10 minutes, or until the potatoes are halfway cooked through.
  4. Add Corn and Zucchini: Add the diced zucchini and fresh corn kernels to the pot. Season with kosher salt and freshly ground black pepper to taste. Simmer for an additional 8-12 minutes until all vegetables are tender.
  5. Puree Portion of Chowder: Remove and discard the bay leaf. Carefully transfer about 2 cups of the chowder to a food processor or blender and puree until smooth. Stir the pureed mixture back into the pot to thicken the chowder.
  6. Finish with Cream: Stir in the half and half and cook just until heated through, being careful not to boil. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley. Sprinkle a pinch of cayenne pepper if desired for a subtle kick. Serve warm and enjoy!

Notes

  • Use vegetable stock instead of water for deeper flavor.
  • For a vegetarian version, omit bacon and use olive oil or butter instead.
  • Feel free to substitute half and half with heavy cream for a richer chowder or with a plant-based creamer for a dairy-free option.
  • Fresh corn on the cob is ideal but frozen corn kernels can be used in a pinch.
  • Leftovers can be refrigerated for up to 3 days and re-heated gently on the stove.
  • Adjust cayenne pepper or black pepper according to your spice preference.

Nutrition

Keywords: summer corn chowder, creamy corn soup, vegetable chowder, summer soup, bacon corn chowder

Find it online: https://bakedbylisa.com/summer-corn-chowder-soup-recipe/