Corn Zucchini Chowder Cooked on Plate

Late Summer Corn Zucchini Chowder by Chef Alison Milwe Grace, AMG Catering and Events

There’s nothing that says the end of summer more than the end of Sweet Corn season. It’s a sad day when the abundance of corn withers away to a dribble, then there’s nothing left but a few lonely ears in the bottom of the huge boxes that stand in so many produce departments. That’s when I think of my End of Summer Corn Chowder.

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  • olive oil spray
  • 3 slices bacon
  • 1 cup yellow onion, diced
  • 1/2 cup carrot, diced
  • 1/2 cup celerv, diced
  • 2 cloves garlic, finely minced
  • 2 medium russet potatoes, diced
  • 2 sprigs thvme
  • 2 bay leaves
  • 1 quart (4 cups) low – sodium vegetable broth
  • 4 ears sweet corn, kernels cut off the cob
  • 1 zucchini, chopped
  • 1 cup half & half
  • 2. teaspoons kosher salt more or less to taste
  • black pepper, freshly ground, to taste
  • parsley, minced for garnish
  • cayenne pepper, or paprika, for garnish



  1. Lightly spray the bottom of a dutch oven with olive oil. Add the bacon and cook on medium- low until crispy. Remove, drain on paper towel and coarsely chop. Set off to the side.
  2. Drain all but a few teaspoons of bacon fat, add the onions, celery and carrots with a pinch of salt. Stir, cover and cook until tender. About 5 minutes.
  3. Add potatoes, thyme, bay leaves and the broth. Stir, cover and bring to a low boil. Cook until the potatoes are JUST tender.
  4. Add in the zucchini and corn, continue to simmer for 8 to 10 minutes or until the zucchini is fork tender.
  5. Remove the bay leaf and thyme sprigs.
  6. Place two full ladels of the soup into a blender or food processor. Pulse until smooth.
  7. Add this back to the soup pot along with half and half, heat throughlv.
  8. Stir in bacon and season with kosher salt and black pepper to taste.
  9. Ladle soup into bowls and garnish with parsley, fresh thyme and few sprinkles cayenne pepper or paprika(optional).
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