Description
This Fresh Corn Chowder is a comforting and creamy soup packed with fresh vegetables and sweet corn. Featuring tender potatoes, zucchini, and savory bacon, it is thickened by blending part of the soup, creating a luscious texture without heavy cream. Perfect for a cozy meal, this chowder balances flavors with thyme and a subtle hint of cayenne for a gentle kick.
Ingredients
Scale
Soup Base Ingredients
- 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 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)
Liquids and Seasonings
- 4 cups water or vegetable stock
- 1 bay leaf
- 1 cup half and half
- Kosher salt to taste
- Freshly ground black pepper to taste
- Chopped fresh parsley for garnish
- Cayenne pepper (optional)
Instructions
- Render Bacon: Melt the butter in a large heavy-bottom pot over medium heat. Add the chopped bacon and cook until the fat has rendered and the bacon starts to brown, infusing the base of the chowder with smoky flavor.
- Sauté Aromatics: Add the chopped onion, celery, carrot, minced garlic, and dried thyme to the pot. Cook until the vegetables soften, stirring occasionally to ensure even cooking and to develop their flavors.
- Add Potatoes and Liquid: Stir in the diced potatoes, water or vegetable stock, and bay leaf. Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer. Cook until the potatoes are halfway tender, partially softening them for perfect texture.
- Incorporate Corn and Zucchini: Add the diced zucchini and fresh corn kernels to the pot. Season with kosher salt and freshly ground black pepper. Continue to simmer until all the vegetables, including the zucchini and corn, are fully tender.
- Puree Part of the Soup: Remove and discard the bay leaf. Transfer about 2 cups of the soup to a blender and puree until smooth. Return the pureed soup to the pot and stir well to thicken the chowder naturally.
- Finish with Cream: Stir in the half and half and gently heat through without boiling. Taste and adjust seasoning as needed. Serve the chowder garnished with chopped fresh parsley and a sprinkle of cayenne pepper if you like a little heat.
Notes
- You can substitute vegetable stock for water to enhance the soup’s flavor.
- For a vegetarian version, omit bacon and use olive oil instead of butter.
- If you prefer a thicker chowder, puree more of the soup as desired.
- Fresh corn is best in season, but frozen can also be used as a substitute.
- Adjust cayenne pepper quantity to control the spice level according to your preference.
