Can I freeze summer corn and zucchini chowder?

Yes, you can freeze it, but it's best to freeze it before adding the dairy. The half and half can sometimes separate when frozen, resulting in a grainy texture. Freeze the chowder base in airtight containers for up to 2 months. When ready to serve, thaw it in the fridge overnight, reheat gently, and stir in the dairy just before serving.

What’s the best way to thicken this chowder?

The easiest way is to blend 2 cups of the finished chowder and stir it back into the pot. This gives it a creamy consistency without needing flour or cornstarch. If you prefer it thicker, you can also mash a few of the cooked potatoes directly in the pot.

Can I make it vegetarian or vegan?

Absolutely. To make it vegetarian, skip the bacon and use vegetable broth. For a vegan version, replace the half and half with canned coconut milk or cashew cream. You can even add nutritional yeast for a hint of cheesiness.

How long does leftover summer corn and zucchini chowder last?

Stored properly in an airtight container, it lasts up to 3 days in the fridge. Reheat on the stove or in the microwave, and add a splash of broth or milk to refresh the texture.

Summer Corn and Zucchini Chowder

Name: Summer Corn and Zucchini Chowder – Creamy, Fresh, and Packed with Flavor
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 strips turkey bacon – cooked, chopped into bits; 1/2 large yellow onion – diced; 2 ribs celery – finely diced; 5 ears corn – cut off from the cob; 4 cloves garlic – minced; 5 cup chicken broth – low sodium; 2 russet potatoes – peeled and cut into 1/4-inch cubes; 1 1/4 tsp kosher sea salt; 1/2 tsp ground black pepper; 1/2 tsp paprika; 1/2 tsp dried parsley; 1/4 tsp thyme; 1/8 tsp cayenne pepper; 1 large zucchini – cut into quarters lengthwise, then sliced; 1 large yellow squash – cut into quarters lengthwise, then sliced; 2 cup half and half – or whole milk

Ingredients

Scale

4 strips turkey bacon – cooked, chopped into bits

1/2 large yellow onion – diced

2 ribs celery – finely diced

5 ears corn – cut off from the cob

4 cloves garlic – minced

5 cup chicken broth – low sodium

2 russet potatoes – peeled and cut into 1/4-inch cubes

1 1/4 tsp kosher sea salt

1/2 tsp ground black pepper

1/2 tsp paprika

1/2 tsp dried parsley

1/4 tsp thyme

1/8 tsp cayenne pepper

1 large zucchini – cut into quarters lengthwise, then sliced

1 large yellow squash – cut into quarters lengthwise, then sliced

2 cup half and half – or whole milk

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Instructions

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

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.

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.

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.

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.

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

Notes

To store, refrigerate in an airtight container up to 3 days. Freeze without dairy for up to 2 months. Reheat on stove or microwave, stirring occasionally.

Author: EmilyFrost
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soups and Chowders
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 209
Sugar: 8g
Sodium: 1282mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 7g
Cholesterol: 33mg