Description

Okay, so picture this: it’s peak summer, your garden is exploding with zucchini (again), and you’ve got more corn than you know what to do with. Enter this ridiculously good chowder that’s like a warm hug in a bowl but won’t make you feel like you need a nap afterward. This isn’t your heavy, cream-bomb chowder from winter — it’s bright, fresh, and loaded with all the good summer stuff. Think sweet corn kernels that pop in your mouth, tender zucchini that doesn’t turn to mush, and just enough creaminess to make it feel indulgent. My neighbor literally asked for the recipe after one spoonful, and she’s the type who “doesn’t really do soup in summer.” Well, she does now.

Ingredients

Scale

For the Base:

4 strips thick-cut bacon, chopped
1 medium onion, diced
2 celery stalks, diced
2 medium carrots, diced
3 cloves garlic, minced
2 tbsp all-purpose flour
4 cups chicken or vegetable broth
1 bay leaf

For the Stars of the Show:

3 cups fresh corn kernels (about 4 ears, or use frozen if you must)
2 medium zucchini, diced (don’t peel them — we like texture here)
2 medium potatoes, peeled and cubed
1 cup heavy cream (or half-and-half if you’re being good)

For the Magic:

1 tsp fresh thyme (or 1/2 tsp dried)
Salt and black pepper to taste
1/4 tsp smoked paprika
Pinch of cayenne (optional, but why not live a little?)

For Finishing:

Fresh chives or parsley, chopped
Extra bacon bits (because duh)
A drizzle of good olive oil
Crusty bread for dunking

Instructions

Step 1: Bacon First (Always)

In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crispy and golden. Don’t rush this — good bacon fat is the foundation of great flavor. Remove bacon with a slotted spoon and set aside, but leave that beautiful fat in the pot.

Step 2: Build the Base

Add onion, celery, and carrots to the bacon fat. Sauté for about 5 minutes until they start to soften and smell amazing. Add garlic and cook for another minute until fragrant. Sprinkle in the flour and stir it around for 2 minutes — this is going to thicken everything up nicely.

Step 3: Add the Good Stuff

Slowly whisk in the broth, making sure to scrape up any brown bits from the bottom (that’s flavor gold, people). Add the bay leaf, potatoes, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes until potatoes are almost tender.

Step 4: Corn and Zucchini Party

Add the corn kernels and zucchini. Simmer for another 8-10 minutes until everything is tender but the zucchini still has some bite. Remove the bay leaf because nobody wants to bite into that.

Step 5: Make It Creamy

Lower the heat and stir in the cream. Season with salt, pepper, smoked paprika, and cayenne. Taste and adjust — more salt? More pepper? You’re the boss of your chowder.

Step 6: Serve and Shine

Ladle into bowls and top with the crispy bacon, fresh herbs, and a drizzle of olive oil. Serve with crusty bread and watch people’s faces light up.

Notes

Pair this with a crisp white wine like Sauvignon Blanc or a light beer. If you’re feeling fancy, add a dollop of crème fraîche and some microgreens on top. For a lighter meal, serve with a simple arugula salad dressed with lemon vinaigrette.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: ~280 kcal per serving
Protein: ~8g