Looking for a perfect dish to celebrate the freshness of summer? Fresh sweet corn and zucchini come to life in this easy and delicious chowder. Wonderful served warm or chilled.
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Sweet Corn and Zucchini Chowder with Bacon and Croutons
Course: Soups & Stews
Keyword: Seasonal Favorites
Author: Denise
Ingredients
- 4 Tbsp unsalted butter
- 1 shallot diced
- 4 garlic cloves minced
- 1 1/2 cup carrots peeled and diced
- 3 tsp kosher salt
- 1 1/2 tsp black pepper
- 1 Tbsp Italian seasoning or thyme
- 2 tsp paprika
- 2 medium sweet potatoes roughly 3 1/2 – 4 cups peeled and diced
- 4 cups chicken or vegetable broth
- 4 cups corn kernels off cob or 2 bags frozen corn
- 2 medium zucchini roughly 3 cups diced
- 2 Tbsp all purpose flour sub for gluten free if desired
- 1 – 14 oz can coconut cream
- 4 oz pancetta or 4 slices bacon diced
- Baguette cut into 1” cubes
- 2 green onions diced
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Instructions
- In a large stockpot or dutch oven, melt butter over medium heat. Add shallots and garlic. Cook 3-4 minutes.
- Add carrots, salt, pepper, Italian seasoning and paprika. Cook about 5 minutes.
- Add sweet potatoes and broth. Increase 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. Simmer for additional 8-12 minutes or until the vegetables are completely tender.
- Transfer 1/3 of chowder to a food processor or blender; puree until smooth. Return mixture back into pot except for one cup. Add 2 Tbsp flour to reserved cup of liquid. Whisk until smooth. Return remaining mixture to pot and whisk to combine. The flour mixture will help thicken the soup.
- Add coconut cream and cook just until heated through. Taste for salt and pepper.
- In a separate nonstick skillet, cook bacon or pancetta over medium high heat, until it renders its fat and begins to brown, about 5-6 minutes. Once cooked, use a slotted spoon to remove bacon and set aside.
- Toast baguette pieces in remaining bacon fat to lightly brown, roughly 3-4 minutes. Remove from heat once lightly browned.
- Ladle soup into bowls. Top with bacon, green onions and baguette croutons.
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