Description
This Fresh Corn Chowder is a creamy, comforting soup packed with sweet corn, tender potatoes, zucchini, and savory bacon. Made with simple, fresh ingredients and finished with a touch of half and half, it’s perfect for a hearty lunch or light dinner. The soup features a smooth, partially pureed texture that enhances its comforting appeal while keeping plenty of chunky vegetables for bite and flavor.
Ingredients
Scale
Soup Base
- 1 tablespoon butter
- 2 strips bacon, chopped
- 1 cup chopped yellow onion
- 2 celery ribs, chopped
- 1 medium carrot, peeled and chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
Main Vegetables
- 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups water or vegetable stock
- 1 bay leaf
- 4 ears sweet fresh corn, kernels cut from cob (about 2 3/4 cups)
- 1 medium zucchini, diced into 1/2-inch cubes (about 1 1/2 cups)
Finishing Touches
- 1 cup half and half
- Kosher salt to taste
- Freshly ground black pepper to taste
- Chopped fresh parsley for garnish
- Cayenne pepper (optional)
Instructions
- Sauté Bacon and Aromatics: Melt the butter in a large heavy-bottom pot over medium heat. Add the chopped bacon and cook until the fat renders and the bacon begins to brown, releasing rich flavor.
- Add Vegetables and Herbs: Stir in the chopped onion, celery, carrot, minced garlic, and dried thyme. Cook the mixture, stirring occasionally, until the vegetables soften and become fragrant.
- Simmer Potatoes: Add the peeled and diced russet potatoes, water or vegetable stock, and the bay leaf to the pot. Bring the liquid to a simmer, then reduce the heat and cook until the potatoes are halfway tender, about 10-15 minutes.
- Add Corn and Zucchini: Mix in the fresh corn kernels and diced zucchini. Season with kosher salt and freshly ground black pepper. Continue to simmer until all the vegetables, including zucchini and corn, are fully tender, another 10-15 minutes.
- Partial Puree: Remove and discard the bay leaf. Transfer 2 cups of the soup to a blender and puree until smooth to create a creamy base without losing texture. Return the pureed soup to the pot and stir to combine evenly.
- Finish with Half and Half: Stir in the half and half and cook just until heated through, avoiding boiling to prevent curdling. Adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the chowder into bowls and garnish with chopped fresh parsley. Optionally, sprinkle with cayenne pepper for a subtle spicy kick. Serve hot and enjoy the fullness of flavors.
Notes
- For a vegetarian version, omit bacon and use vegetable stock.
- Russet potatoes help thicken the chowder, but Yukon gold potatoes work well too.
- Fresh corn is preferred for sweetness, but frozen corn can be substituted in a pinch.
- Adjust the thickness by adding more stock for a thinner chowder or simmering longer to thicken.
- Half and half can be substituted with heavy cream for a richer texture or with milk for a lighter option.
- Use an immersion blender directly in the pot to puree if you prefer fewer dishes to clean.
- If you like a smoky flavor without bacon, a dash of smoked paprika can be added.
