Summer Corn, Potato and Zucchini Chowder  

Recipe Courtesy of: Emily Buys

Who says soup is only for winter months? This corn, potato, and zucchini chowder uses a lot of your summer veggies and would make for an excellent back-to-school dinner.

Prep Time: 10 min | Cook Time: 30 min | Serves: 6


  • 1 tbsp. butter
  • 2 strips bacon, chopped
  • ½ yellow onion, chopped
  • 2 celery ribs, chopped
  • ½ c. chopped carrots
  • ½ red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 tsp. fresh thyme
  • 16 oz. Tasteful Selections® potatoes, halved (Recipe favorite: Honey Gold)
  • 3 c. water
  • 1 c. chicken or vegetable broth
  • 1 bay leaf
  • 4 ears of sweet fresh corn (with kernels cut from cob)
  • 1 zucchini, chopped
  • 1 c. half and half
  • 2 tsp. salt
  • ½ tsp. black pepper
  • Fresh basil, to garnish


Melt butter over medium-high heat in a Dutch oven. Add bacon and cook until bacon begins to brown, about 3-4 minutes. To bacon, add onion, garlic, celery, carrots, bell pepper and thyme; cook until vegetables begin to soften, stirring occasionally (about 5 minutes). Add potatoes, water, broth and bay leaf to veggies. 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, corn, salt and pepper and simmer for an additional 8 minutes. Discard the bay leaf and transfer 2 cups of chowder to a food processor; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Add more seasoning, to taste. Garnish with fresh basil and serve.