Add Onion and Celery: To the bacon drippings, add 1/2 large diced yellow onion and 2 finely diced celery ribs. Cook for 3 minutes. Add Corn: Add the kernels from 5 ears of corn and continue cooking for an additional 4 minutes. Add Garlic: Stir in 4 minced garlic cloves and cook until fragrant, about 1 minute.
Step 3: Simmer with Broth and Potatoes
Pour in Chicken Broth: Add 5 cups of low-sodium chicken broth and increase the heat to medium-high. Add Potatoes and Seasonings: Once simmering, add 2 peeled and cubed russet potatoes, 1 1/4 tsp kosher sea salt, 1/2 tsp ground black pepper, 1/2 tsp paprika, 1/2 tsp dried parsley, 1/4 tsp thyme, and 1/8 tsp cayenne pepper. Cook: Reduce heat to medium and cook for 10 minutes.
Step 4: Add Zucchini and Squash
Add Vegetables: Add 1 large zucchini (cut into quarters lengthwise, then sliced) and 1 large yellow squash (cut into quarters lengthwise, then sliced). Cook Until Tender: Cook until the potatoes are fork-tender and the zucchini and squash are fully cooked, about 10-12 minutes.
Step 5: Blend and Finish
Blend Part of the Chowder: Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot. Add Creaminess: Stir in 2 cups of half and half or whole milk. Let Sit: Remove from heat and let the chowder sit for 10 minutes before serving.
Valuable Tips for Seamless Cooking
Helpful Tip: Use Fresh Corn
For the best flavor, use fresh corn cut straight from the cob. It adds a natural sweetness and crunch to the chowder.
Helpful Tip: Blend Carefully
When blending hot liquids, be sure to vent the blender lid slightly to prevent pressure build-up, or use an immersion blender directly in the pot.
Helpful Tip: Season to Taste
Adjust the seasoning at the end, adding more salt or pepper as needed to suit your taste preferences.
Storage and Reheating Tips
Storage:
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: For longer storage, freeze in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating:
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