Description
A rich and comforting Summer Corn Chowder featuring fresh corn, zucchini, and crispy bacon. This creamy chowder combines sautéed vegetables with tender potatoes in a flavorful broth, finished with fresh herbs and a touch of cream for the perfect hearty yet fresh meal ideal for warm weather.
Ingredients
Scale
Vegetables & Aromatics
- 4 ears Fresh Corn (Use fresh-off-the-cob for best flavor.)
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 medium Potatoes (Russet or Yukon Gold), diced
- 1 medium Zucchini, diced
Protein & Fat
- 3-4 slices Bacon
- 1 tablespoon Unsalted Butter
Liquids & Dairy
- 4 cups Vegetarian Broth or Chicken Broth
- 1/2 cup White Wine (Optional)
- 1 cup Milk or Cream (Can substitute coconut milk for dairy-free version)
Seasonings & Herbs
- 1/4 cup All-Purpose Flour (Gluten-free flour optional)
- 1 teaspoon Thyme (Fresh or dried)
- 1 leaf Bay Leaf
- Salt & Pepper, to taste
- 2 tablespoons Chopped Fresh Chives (For garnish)
Instructions
- Sauté Corn: Heat 1 tablespoon of unsalted butter in a skillet over medium-high heat. Add the fresh corn kernels and sauté until slightly charred, about 4-5 minutes. Remove from heat and set aside.
- Cook Bacon and Vegetables: In a large pot, add chopped bacon and cook over medium heat until browned and crispy, approximately 5-7 minutes. Add the chopped onion, diced celery, diced carrots, minced garlic, and thyme to the pot. Sauté the mixture until vegetables are tender, about 5-6 minutes.
- Add Flour and Deglaze: Sprinkle 1/4 cup all-purpose flour over the sautéed vegetables. Stir continuously for about 1 minute to cook the flour and create a roux. Pour in 1/2 cup white wine to deglaze the pot, scraping any browned bits from the bottom for enhanced flavor.
- Simmer Chowder Base: Add the diced potatoes and 4 cups of broth to the pot. Bring the mixture to a gentle boil, then reduce heat to a simmer. Let it cook uncovered for about 15 minutes, until potatoes are halfway tender.
- Add Zucchini and Season: Season the chowder with salt and pepper to taste. Fold in the diced zucchini and continue simmering for another 5-7 minutes until all vegetables are tender.
- Blend for Creaminess: Remove the bay leaf and transfer a portion of the chowder to a blender. Blend until smooth to your desired thickness, then return the blended mixture to the pot and stir gently to combine.
- Finish with Corn and Cream: Stir in the sautéed corn kernels and 1 cup of milk or cream. Adjust seasoning if needed. Serve the chowder hot, garnished with chopped fresh chives for a burst of freshness.
Notes
- Use fresh corn off the cob for best flavor and texture.
- For a dairy-free option, substitute milk or cream with coconut milk.
- The white wine is optional but adds a lovely depth; omit if preferred.
- Gluten-free flour can be used as a substitute to make the chowder gluten-free.
- Partially blending the chowder adds creaminess while maintaining a hearty texture.
- Adjust the thickness by blending more or less of the chowder.
- Bacon adds richness, but it can be omitted for a vegetarian version; consider using smoked paprika for a smoky flavor.
