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?
You can tag me at @iamhomesteader.
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.
Thanks.
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.