This creamy Zucchini Corn Chowder is loaded with sweet garden corn, tender zucchini, and crispy bacon. A touch of fresh lemon juice and herbs brightens it up beautifully, making it taste fresh and comforting all at once. It’s the perfect way to use up summer produce!
I’ve updated this 2018 favorite with a few simple tweaks that make a big difference in flavor. If you love my other corn recipes, be sure to try my Corn Chowder and Corn Soup too!
Ingredients & Substitutions
Bacon: Dice it small and cook until crispy for the best savory flavor (save some for garnish!).
Potatoes: Russet potatoes work great for thickening, but Yukon gold give a creamier texture.
Chicken Broth: Homemade stock or a good-quality store-bought both work well.
Corn: Fresh sweet corn is ideal in summer, but drained canned or frozen corn works year-round.
Zucchini: One medium zucchini adds great texture and mild sweetness.
Cream: Heavy cream makes it rich; I now like adding a little sour cream or Greek yogurt for extra tang.
Lemon Juice: Fresh lemon juice stirred in at the end is the secret to bright, fresh flavor.
Can I Make This Without Zucchini?
Yes! Just increase the potatoes to a full pound and add an extra cup of corn. Many readers love stirring in a cup of shredded cheddar cheese for a richer version.
Variations
This chowder is so versatile. Try adding:
Fresh herbs like chives or basil at the end
Diced red bell pepper for sweetness and color
A pinch of smoked paprika for warmth
Extra jalapeños or cayenne if you like heat
How to Store Zucchini Corn Chowder
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove and add a splash of broth or cream if it thickens. I do not recommend freezing because of the dairy.
More Soups
Zucchini Corn Chowder
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
- 1-2 tablespoons fresh lemon juice
- ⅛ teaspoon kosher salt
- ⅛ 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.
- Finish with 1-2 tablespoons fresh lemon juice. Taste and adjust salt and pepper as needed.
- 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
Did you make this recipe?
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Could yellow potatoes be used instead of russet potatoes? If so, I may have all I need to make this:)
Sure
This has become one of our “go to” recipes for quick soup and salad dinners. I do cheat and use Trader Joe’s frozen Roasted Corn – sweet fire roasted flavor without having to grill 😉
Absolutely delicious!! I followed the recipe almost exactly. It was perfect.
Lots of yummy flavor. Texture is great. Would maybe recommend more bacon bits to garnish instead of jalapeño. Since no spices were used in the chowder, it was a strange suggestion. Could even do fried onions over japs and cayenne.
I added cornstarch to thicken and some chicken base for more flavor. Very good recipe. Thank you!!!
A favorite year round! I add more jalapeños by sautéing one seeded and chopped pepper in with the onion. Then fresh at the end to taste.
One of our favorite go to recipes<3
I do cheat and use a bag of Trader Joe's frozen roasted corn. We like garnish it with thin sliced avocado and jalapeños.
Any advice on making this in the crock pot? Thanks in advance!!
I added shredded carrots, instead of bacon I used ham. Added a little extra garlic and no salt because of the ham and it’s so delicious.
I used double the amount of broth since I love it really broth-y, it was great! could use a little more seasoning though.
Really good-will definitely make this again. I didn’t have parsley so I used cilantro-it was delish!
This chowder was really tasty. I only used 1/2 cup of heavy and added 1/2 cup of nonfat Greek yogurt to cut back on the fat. Amazing!
Since this recipe was published – has anyone tried to freeze it?
I was wondering the same thing, how well does this freeze?
I have frozen this soup many times, I use light cream and the reheat on the stove after freezing. It lasts about 3 months in freezer.
I would think if you omitted the cream and then added it when you heated it up would probably be ok. Any cream soup does not do well frozen.
Can I add shredded chicken?
Sure
can i use frozen zucchini?