First Step: Prep Vegetables and IngredientsWash and dice the zucchini into ½-inch cubes. Peel and dice russet potatoes to uniform pieces. Drain and cut corn kernels from cobs or drain canned corn. Dice yellow onion and mince garlic cloves. Prepare bacon by dicing it finely.

Second Step: Brown the Bacon and Sauté AromaticsIn a large pot or Dutch oven over medium heat, melt unsalted butter. Add diced bacon and cook until crisp and browned, approximately 3 to 5 minutes. Next, add diced onions and sauté until softened, about another 3 to 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.

Third Step: Cook Potatoes in BrothAdd diced russet potatoes to the pot, stirring to combine with aromatics and bacon. Pour in 4 to 5 cups of low sodium chicken broth, bringing mixture to a simmer over medium-high heat. Reduce heat and cook for 8 to 10 minutes or until potatoes begin to soften.

Fourth Step: Add Zucchini and CornStir diced zucchini and fresh or canned corn kernels into the simmering pot. Continue cooking for 8 to 12 minutes until vegetables are tender but still hold their shape, stirring occasionally to avoid sticking.

Fifth Step: Puree Part of the ChowderRemove 1 to 2 cups of the chowder and puree it with either an immersion blender directly in the pot or transfer to a blender until smooth. Stir the pureed mixture back into the pot to naturally thicken the chowder without adding flour.

Sixth Step: Stir in Cream and SeasonAdd heavy cream or half and half to the chowder, stirring to fully incorporate. Adjust seasoning with kosher salt and fresh ground black pepper. Add optional spices like paprika, dried parsley, thyme, or cayenne pepper for extra flavor complexity.

Final Step: Rest and ServeRemove the chowder from heat and let it rest for about 10 minutes to allow flavors to meld. Serve hot, garnished with optional chopped fresh herbs, jalapeño slices, crispy bacon crumbles, cheese, or sour cream as desired.