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Soups & Stews

Corn & Summer Squash Chowder

This rich and creamy chowder is packed with late summer vegetables and make a perfect dinner when the nights start to cool off and you are craving something cozy. Adapted from Little Broken.

Level: Medium
Prep Time: 15m
Cook Time: 40m
Servings: 6


1 Tbsp. olive oil
4 strips bacon, chopped
1 cup chopped onion
⅓ cup chopped celery
½ cup chopped carrot
2 garlic cloves, minced
1 tsp. fresh thyme
1 lb. russet potatoes, diced into small cubes (about ½ inch)
4 cups chicken stock (or veggie stock)
1 bay leaf
3 cups fresh sweet corn, cut from the cob
1 ½ cups zucchini, diced into small cubes (about ½ inch)
1 cup half and half
Salt and fresh ground black pepper
Chopped fresh parsley, to garnish


  • In a large heavy-duty bottom stockpot or dutch oven, add olive oil and bacon and cook until bacon renders its fat and begins to brown, about 5 minutes.
  • Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes. Add potatoes, stock, and bay leaf. Raise the heat to medium-high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked. Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
  • Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.
  • Serve, garnished with fresh chopped parsley.
Posted in — Soups & StewsSummer Written by — jglass

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