Go Back
+ servings

Summer Vegetable Chowder

Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 6 servings


  • 6 pieces bacon chopped
  • 1 white onion diced
  • 1 red bell pepper stem and seeds removed, and diced
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 russet potatoes peeled and cut into small pieces
  • 4 cups vegetable broth
  • 4 ears of fresh sweet corn
  • 2 medium zucchini diced
  • 1 cup half and half
  • 1/4 cup fresh basil chopped


  • Heat dutch oven over medium-high heat.
  • Add the bacon pieces and cook until crispy.
  • Remove the bacon from the dutch oven and place on a plate lined to paper towel to soak up the excess grease.
  • Keep the remaining grease in the dutch oven and add the onion and red bell pepper over medium-high heat.
  • Cook until they are softened, about 5-7 minutes.
  • Add the minced garlic, salt, and pepper, and cook another minute.
  • Add the diced potatoes and vegetable broth. Bring the soup to a boil, reduce heat to medium-low, and let simmer for 10 minutes.
  • Add the sweet corn and zucchini and cook another 5-8 minutes, until the vegetables are all softened.
  • Add the half and half to the soup, and stir well to combined.
  • Remove 2 cups of the soup and add to a food processor or blender and puree. Return to the dutch oven.
  • Stir in the bacon and basil.
  • Season with additional salt and pepper, to taste
  • Serve and enjoy!