Rarely will I pass on the opportunity to enjoy corn chowder during the months of August. Sweet corn is particularly good in this area. You can even find it at roadside stands for under a dollar per husk.
This recipe from Half-Baked Harvest popped up on my Instagram feed (thanks for actually getting the algorithm right, Meta) and I immediately got cooking. The recipe has you puree half of the soup to get a super creamy texture. I’ve already made it twice this month and it’s been a crowd-pleaser for sure!
If you want to add a little something extra to the meal, I suggest pairing this delicious chowder with a baked potato bar! I tend to cook potatoes in my Instant Pot. The cooking time depends on the size—for a medium potato, I cook for fourteen minutes on high and then allow a natural release of pressure. I like to serve them with toppings like sour cream, bacon, and cheese, but you can of course mix up the toppings according to your preferences.
Creamy Corn Chowder With Bacon and Zucchini
From Half-Baked Harvest
Ingredients
- 5 strips thick-cut bacon, chopped
- 2 tablespoons salted butter
- 1 yellow onion, chopped
- 1-2 medium zucchini or yellow squash, chopped (about 2 cups chopped)
- 5 cups yellow corn kernels (from about 4 ears corn)
- 3 cloves garlic, chopped
- 2 tablespoons fresh thyme
- 1/2 teaspoon smoked paprika
- red pepper flakes, to your taste
- 2 medium russet potatoes, peeled and chopped (about 2 cups chopped)
- kosher salt and black pepper
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon honey (I used Zab’s hot honey!)
- 1 cup shredded gouda cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped chives
Cooking Tools
Directions
Head to Half-Baked Harvest for the full recipe directions!
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Kate is currently learning to play the Ukulele, much to the despair of her husband, kids, and dogs. Follow her on Instagram at @witanddelight_.