How to Make Summer Corn and Zucchini Chowder

Step 1: Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crisp, about 5 minutes.

Step 2: Add onion and celery, cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.

Step 3: Pour in chicken broth and turn the heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme, and cayenne. Reduce heat to medium and cook for 10 minutes before adding the zucchini and yellow squash.

Step 4: Once the zucchini and yellow squash have been added, cook until the potatoes are fork-tender and the zucchini and squash are fully cooked, about 10-12 minutes.

Step 5: Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add the half and half. Stir to combine, then remove from the heat.

Step 6: Let the chowder sit for 10 minutes before serving.

Expert Tips

• Roux Thickening: For a thicker and creamier chowder, create a roux by cooking equal parts butter and flour before adding the broth. This classic technique prevents lumps and ensures a smooth, velvety texture.
• Proper Simmering: To ensure your chowder develops rich flavors, keep it at a gentle simmer rather than a rapid boil. This slow-cooking method allows the ingredients to meld.