Go Back


Zucchini Corn Chowder is a creamy and delicious soup filled with garden fresh corn and zucchini and crispy bacon.

Course Side Dish, Soup
Cuisine American
Keyword Zucchini Corn Chowder
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8


  • 1 tablespoon butter
  • 2 strips bacon, chopped
  • 1 cup chopped yellow onion, about ½ large onion
  • 2 garlic cloves minced
  • ½ tsp. ground thyme,
  • 2 medium, 1 lb. potatoes, peeled, diced into ½-inch cubes
  • 4 cups chicken broth
  • 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2¾ cup corn)
  • 1 medium zucchini, diced into ½-inch cubes, (1½ cups)
  • 1 cup half and half or whipping cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • chopped fresh parsley, to garnish
  • cayenne pepper, optional
  • 1 teaspoon jalapeno, diced


  1. In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat.
  2. Add chopped bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
  3. Add onion, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
  4. Add potatoes and broth.
  5. Raise the heat to medium-high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
  6. Add zucchini and corn and whipping cream; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
  7. Remove half of the chowder and puree the remaining chowder with an immersion blender until smooth. Stir the remaining mixture back into the pot.
  8. Taste for salt and pepper.
  9. Serve garnished with fresh chopped parsley, jalapeno and a sprinkle of cayenne pepper, optional.