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4.94 from 29 votes

Zucchini Corn Chowder

Zucchini Corn Chowder is a creamy and delicious soup filled with garden fresh corn and zucchini and crispy bacon.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish, Soup
Cuisine: American
Keyword: Zucchini Corn Chowder
Servings: 8 people
Calories: 185kcal
Author: Amanda Rettke-iamhomesteader.com

Ingredients

  • 1 tablespoon unsalted butter
  • 2 strips bacon, diced
  • 1 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound russet potatoes, washed, peeled, diced into ½-inch cubes
  • 4 cups chicken broth
  • 1 medium zucchini, diced into ½-inch cubes, (about 1 ½ cups)
  • 4 ears sweet corn, husk + silk removed, kernels cut from cob (2 ¾ cups or 2 cans corn kernels, drained)
  • 1 cup heavy cream
  • teaspoon kosher salt
  • teaspoon black pepper

Garnish

  • fresh parsley, chopped
  • 1 teaspoon jalapeno, seeded, minced
  • cayenne pepper, optional

Instructions

  • In a large heavy-duty bottom stockpot or Dutch oven over medium heat, melt butter.
  • Add diced bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
  • Add onion and garlic. Cook until vegetables begin to soften, about 5 minutes, stirring a couple of times.
  • Add potatoes and broth.
  • Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and simmer for 8-10 minutes.
  • Add zucchini, corn, heavy cream, salt, and pepper. Simmer for additional 8-12 minutes, or until all of the vegetables are completely tender.
  • Remove half of the chowder, pouring it into a separate bowl. Using an immersion blender, puree the remaining chowder until smooth. Stir the other half of the chowder back into the pot.
  • Salt and pepper to taste. Serve garnished with freshly chopped parsley, jalapeno, and a sprinkle of cayenne pepper, optional.

Video

Nutrition

Serving: 1bowl | Calories: 185kcal