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, is the sheer amount of fresh summer vegetables in this recipe.
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.
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.
How to Store
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.
Zucchini Corn Chowder
- 1 tablespoon unsalted butter
- 2 strips bacon, chopped
- 1 cup yellow onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon ground thyme,
- 1 pound potatoes, peeled, diced into ½-inch cubes peeled and diced into ½-inch cubes
- 4 cups chicken broth
- 4 ears sweet corn, husk + silk removed and kernels cut from cob (2 ¾ cup corn)
- 1 medium zucchini, diced into ½-inch cubes, (1½ cups)
- 1 cup half and half or heavy cream
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- fresh parsley, chopped, for 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 heavy 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.
- Salt and pepper to taste. Serve garnished with fresh chopped parsley, jalapeno and a sprinkle of cayenne pepper, optional.
Did you make this recipe?
You can tag me at @iamhomesteader.
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.
This is the first time I’ve ever left a comment on Pinterest but this soup is amazing! Our whole family loved it! I added chicken to have more protein but wow! Excellent
So glad you enjoyed it! It’s definitely a favorite around here too. 🙂
I’m so impressed with this soup! I added parsnips and a poblano pepper along with cayenne and then mexican street corn seasoning. Wow! So yummy!!
Made this last night as I pulled items out of the garden. FABULOUS! Will be making this again! Love the hit of warmth from the spice at the end. Great to have as these last summer days cool down.
Can I use coconut milk instead of cream. Looks yummy.
I think you could, but I have not tested it exactly.
Totally a long time listener, first time caller situation here. I love your IG skits. But I’m a rouge in the kitchen and rarely follow recipes so I had not tried any of your recipes. Twice in as many weeks, I’ve had too much zucchini and googled possible recipes. First, I made your zucchini banana muffins (except it was a cake with a crumble topping, because I’m a rouge). It was so delicious. So, so good. Then I saw this and had local-grown corn, potatoes and bacon. This was such a great soup for the summer. Hearty but not too heavy for warm/hot weather. I made zesty and cheesy polenta croutons with green onions and shredded cheese for the toppings. I think you made me fall in love with soup in the summer!
How many servings in this recipe?
This soup is so good, it’s on regular rotation in my house during the summer. It’s delicious, and my children like it as well!
Our garden bounty has forced me to try new recipes using corn and zucchini. I made this chowder and served it to my finicky father-in-law. He LOVED it! Tomorrow I’ll make a gigantic batch To freeze so he can enjoy it all through the fall and winter. BTW, the rest of my family loved it as well! Will make this chowder for years to come!
Just a warning that zucchini doesn’t freeze all that well, and the recipe’s author states she does NOT recommend freezing this soup (read above). She does add that she can keep it in the refrigerator for up to one week.
I followed the directions as written and must say it is delicious! Will definitely be making this again! ❤️
this soup was as delicious as it looked in the photos. being a new england girl, i had to add celery as i would in any chowder. it did not disappoint. thank you.
I also leave out the bacon and use chopped ham in it,freezes very well,love this soup.
Donna..does it really hide the zucchini or can you still tell it is there? Debating on whether or not to give it a try.
So, if I wanted to do a crockpot version, would be your typical 6-8 hrs on low or 4 on high?
Totally love this recipe. However I shredded the zucchini to “hide” the zucchini. And definitely added celery.
Made this today. It was a fair amount of prep work but well worth it. I added the jalapeño while it was still simmering instead of after and used half and half instead of cream . Yummo!
Thanks for sharing! Does it keep long?
This looks so good! What a great way to use up some zucchini!
I just made this today….not only is it super easy to make but it is very delicious as well!!
Delicious! I used ham instead of bacon and added carrots, buttermilk squash, and zucchini instead of potatoes. I also added Asiago cheese.
I can’t find an amount for heavy cream, which is mentioned in the directions but not in the list of ingredients. The soup looks wonderful.
1 cup half and half or heavy whipping cream
The Zucchini Corn Chowder looked so delicious in preparing that I just had to gather up the recipe and give it a try. My wife and I just love a good hot cup of soup on the cold winter days. I will definitely be giving this recipe a good try! Any soup that looks this good can’t possibly be bad..makes my mouth water just watching the video as it is being prepared..yum yum can’t wait to give it a try. Thank you.
This soup looks so delicious, I am a soup lover corn chowder cream of brocolli any kind and I’m down.