Zucchini Corn Chowder is a creamy and delicious soup filled with garden fresh corn and zucchini and crispy bacon. You should also try Corn Soup!
Zucchini Corn Chowder
Soup is a favorite in our house. We eat as much of it as we can all year round. In the summer, we have ample supplies of corn and zucchini. It grows in such abundance in our garden that we search for new ways to cook it up. This soup is one of our favorites. A true chowder is known for its creamy milk base. More importantly though, is the sheer amount of fresh summer vegetables in this recipe.
How to make Zucchini Corn Chowder
In a large heavy bottom pot, you will melt butter and cook the chopped bacon. Just long enough to render the fat, about 4 minutes. If you want it a little crispier, you can cook it a bit more to your liking. Keep everything in the pan and add some onion and garlic and cook until fragrant (about 5 minutes). Add in your potatoes and the broth, and let the whole pot simmer for about 8 minutes. The potatoes won’t be cooked all the way through yet, so we are going to add in a few more items. Toss in the zucchini, corn and heavy cream and cook it all up until everything is tender. At this point, you are going to remove about half of the mixture and blend up the rest. We do this in order to maintain some extra texture in the whole vegetables.
Can I skip the Zucchini and just make Corn Chowder?
Some people just are not fans of zucchini. That is ok. You can make this without the zucchini, you will basically just need to ramp up some of the other veggies. The Corn and the Potatoes will need some more weight to balance out the loss of the zucchini. I would suggest adding a full pound of potatoes, and maybe an additional cup of corn. Also, most corn chowder recipes call for cheese, and there is nothing wrong with that! Try adding a cup of cheddar to fill out that soup.
The best thing about this summer chowder is how versatile this soup is. The main staples in this zucchini corn chowder recipe are zucchini, corn, and potatoes, but you could easily add peppers, carrots, celery, parsnips, or anything else in the cabinet. Feel free to take some liberties with this particular soup.
I like to make extra and store in the fridge for up to a week. (Although it has never made it that long!) I do NOT recommend freezing this recipe.
Now, this is totally optional, but before serving this soup, I recommend adding some special additions to spice it up. I like to throw some jalapenos on top and a double dash of cayenne pepper. Do this with caution, especially if you are opposed to spicy dishes.
Looking for other Soup Recipes?
Some people only eat soup when they are cold. I love soup year round so I tend to stockpile the recipes. Here are a few of my favorites!
Side Note: if you are going to make any of these soups, you will also want to print this recipe for simple, no yeast breadsticks.
ZUCCHINI CORN CHOWDER
Zucchini Corn Chowder is a creamy and delicious soup filled with garden fresh corn and zucchini and crispy bacon.
- 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
In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat.
Add chopped bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
Add onion, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
Add potatoes and broth.
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.
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.
Remove half of the chowder and puree the remaining chowder with an immersion blender until smooth. Stir the remaining mixture back into the pot.
Taste for salt and pepper.
Serve garnished with fresh chopped parsley, jalapeno and a sprinkle of cayenne pepper, optional.
Feel free to use canned corn if that is what you have available.
TOOLS USED IN MAKING Zucchini Corn Chowder
Every kitchen simply must have a good skillet! I love my Staub Skillet. They come with a lifetime warranty so they are worth the price tag in my opinion. Also, they are so easy to clean and care for.