Nothing says summer like the taste of a homemade meal.
Step into summer with this sweet garden chowder recipe!
For some people, summer marks a time of great harvest because so many delicious fruits and vegetables are finally ready to eat. Not everyone enjoys the responsibilities of keeping a vegetable garden, but that doesn’t mean you can partake in celebrating the crisp and fresh flavors of summer! With summer approaching, many of us are trying to find ways to spice up our routines. Whether it’s by scheduling some time off to hang out at the lake, or it’s adding fun and delicious new recipes to our meal plan, summer is the perfect time to try new things! How about a sweet and hearty chowder to savor on the coming summer nights? This recipe is easy and takes less than an hour to make a tasty medley of fresh garden flavors! Bacon is a great topping and adds a whole new level of flavor for this meal, but that can also be subbed out to make it vegetarian-friendly. And we even offer substitutions to make this recipe safe for vegans! This chowder keeps in the refrigerator for 3-4 days, making it perfect as a go-to lunch or dinner for meal-preppers. Here’s what you’ll need:
Image by Little Broken
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6-8 servings
- 1 Tablespoon butter
- 2 strips bacon, chopped (or 1 ½ teaspoon of smoked paprika for a vegetarian-friendly meal)
- 1 cup chopped yellow onion
- 2 celery ribs, chopped
- 1 medium carrot, peeled and chopped
- 2 garlic cloves, minced
- 1/2 teaspoon thyme
- 2 medium russet potatoes, peeled, diced into 1/2-inch cubes
- 4 cups water or veggie stock
- 1 bay leaf
- 4 ears of sweet fresh corn, husk and silk removed and kernels cut from cob
- 1 medium zucchini, diced into 1/2-inch cubes
- 1 of cup half and half
- Kosher salt and fresh ground black pepper
- Chopped fresh parsley and sprinkle of cayenne pepper for garnish
- In a large heavy-duty bottom stockpot, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes. If making this recipe vegetarian, skip the bacon and add paprika alongside ingredients in Step 2.
- Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring a couple times, about 5 minutes.
- Add potatoes, water, 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 and sprinkle of cayenne pepper.
If you’re looking to make this recipe vegan friendly, you’ll have to change out the dairy-related ingredients. Butter can easily be replaced with oil. Coconut oil or vegetable oil can be added to this recipe in place of butter, about ¾ Tablespoon should be plenty!
To replace the half and half, opt for canned coconut milk. The best option is full-fat and unsweetened to allow this chowder to keep its sweet and creamy texture.
We hope you enjoy this recipe for Sweet Summertime Zucchini and Corn Chowder. If you tried incorporating it into your regular routine, make sure to let us know! For more recipes, follow us on social media and make sure to check out our weekly blog posts where we share our new favorite recipes and must-know facts about food and living a healthy lifestyle! Check out the other meal options Mealfit provides such as our Weekly Specials, Individual Meals, and other Meals by the Pound.
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