Creamy Corn and Zucchini Chowder: The Ultimate Comfort Dish

Name: Creamy Corn and Zucchini Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 5 strips thick-cut beef bacon (chopped); 2 tablespoons salted butter; 1 each yellow onion (chopped); 1 each medium zucchini or yellow squash (chopped); 5 cups yellow corn kernels (from about 4 ears of corn); 3 cloves garlic (chopped); 2 tablespoons fresh thyme; 0.5 teaspoon smoked paprika; 1 pinch red pepper flakes (to taste); 2 medium russet potatoes (peeled and chopped); 4 cups low-sodium chicken broth; 1 cup whole milk or heavy cream; 1 tablespoon honey; 1 cup shredded gouda cheese; 0.5 cup shredded cheddar cheese; 2 tablespoons chopped chives

Introduction to Creamy Corn and Zucchini Chowder

When the weather turns chilly and the leaves begin to fall, there’s nothing quite like a warm bowl of creamy corn and zucchini chowder to lift your spirits. This delightful dish combines fresh vegetables and savory flavors for a comforting meal that is perfect for any occasion. Whether you are cooking for family or hosting friends, this chowder is sure to please everyone at the table!

A Personal Story Behind My Creamy Corn and Zucchini Chowder Journey

Growing up, my grandmother made the best soups during the fall season. Her creamy corn chowder was a family favorite, and she would always use fresh ingredients from her garden. As a child, I loved helping her chop vegetables and stir the pot. This recipe is a tribute to those cherished memories and a way to share the warmth and comfort of home-cooked meals with my loved ones.

What Makes This Creamy Corn and Zucchini Chowder Recipe Special?

This chowder stands out with its rich flavors and creamy texture, thanks to the combination of gouda and cheddar cheeses. The addition of fresh thyme and a touch of smoked paprika elevates the taste, while the crispy bacon adds a delightful crunch. Moreover, this recipe is incredibly versatile; you can customize it with your favorite herbs or toppings, making it a perfect dish for any palate.

The Full Creamy Corn and Zucchini Chowder Recipe

Ingredients

5 strips thick-cut beef bacon, chopped
2 tablespoons salted butter
1 yellow onion, chopped
1-2 medium zucchini or yellow squash, chopped (about 2 cups chopped)
5 cups yellow corn kernels (from about 4 ears corn)
3 cloves garlic, chopped
2 tablespoons fresh thyme
1/2 teaspoon smoked paprika
Red pepper flakes, to taste
2 medium russet potatoes, peeled and chopped (about 2 cups chopped)
Kosher salt and black pepper
4 cups low-sodium chicken broth
1 cup whole milk or heavy cream
1 tablespoon honey
1 cup shredded gouda cheese
1/2 cup shredded cheddar cheese
2 tablespoons chopped chives

Instructions

In a large pot over medium heat, cook the beef bacon until crispy. Remove the bacon and set it aside for topping. If there is excess bacon grease, leave about 1 tablespoon in the pot. Tip: Use kitchen scissors to chop the bacon for easier handling.
Add the butter, onion, and zucchini to the pot. Cook for about 5 minutes until fragrant. Tip: Stir occasionally to prevent sticking.
Add the corn, garlic, thyme, paprika, and a pinch of red pepper flakes. Cook for an additional 2 minutes. Tip: Adjust the red pepper flakes to your spice preference.
Add the potatoes and broth. Cover and bring the soup to a boil, then simmer for 10-15 minutes until the potatoes are soft. Tip: You can test the potatoes by piercing them with a fork; they should be tender.
Transfer half of the chowder to a blender and blend until mostly smooth. Return the mixture to the pot. Tip: Be cautious with hot liquids in the blender; let it cool slightly before blending.
Stir in the cream, honey, both cheeses, and cook for about 5 minutes until the cheese melts and the chowder slightly thickens. Tip: Stir continuously to ensure the cheese is evenly melted.
Stir in the chives and remove from heat. Tip: For added freshness, use fresh chives instead of dried.
Ladle the chowder into bowls and top with bacon, extra cheese, and your favorite fresh herbs like basil, thyme, or oregano. Enjoy!

Serving Suggestions and Variations for Creamy Corn and Zucchini Chowder

This chowder can be served with a variety of delicious sides. Consider pairing it with crusty bread or homemade cornbread for a hearty meal. You can also add a dollop of sour cream for added creaminess or sprinkle some croutons on top for a crunchy texture. If you want to make it even heartier, feel free to toss in some cooked chicken or shrimp. The possibilities are endless!

Frequently Asked Questions About Creamy Corn and Zucchini Chowder

Can I make this chowder vegetarian?
Yes! Simply omit the beef bacon and use vegetable broth instead of chicken broth.

How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Can I freeze this chowder?
Yes, this chowder freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.

No alcoholic drinks allowed, please substitute with a non-alcoholic option.

Recipe Stats

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per Serving: 380
Servings: 6