Go Back
Zucchini Corn Chowder in white bowl with bacon and fresh herbs on napkin
Yesica Andrews

Zucchini Corn Chowder: Easy Delicious Soup Recipe to Try

This creamy zucchini corn chowder combines fresh garden vegetables with crispy bacon for a healthy and comforting soup that's perfect for any season.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 people
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon unsalted butter
  • 2 strips bacon, diced
  • 1 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound russet potatoes, peeled and 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, kernels cut from cob (2 ¾ cups or 2 cans corn kernels, drained)
  • 1 cup heavy cream
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • fresh parsley, chopped (for garnish)
  • 1 teaspoon jalapeno, seeded and minced (for garnish)
  • cayenne pepper, optional (for garnish)

Method
 

  1. Melt butter in a large heavy-duty bottom stockpot or Dutch oven over medium heat.
  2. Add diced bacon and cook until fat renders and bacon begins to brown, about 3-4 minutes.
  3. Add diced onion and minced garlic; cook until vegetables soften, about 5 minutes, stirring occasionally.
  4. Add diced potatoes and chicken broth; increase heat to medium-high and bring to a simmer.
  5. Reduce heat to medium and simmer for 8-10 minutes until potatoes are tender.
  6. Add diced zucchini, corn kernels, heavy cream, salt, and pepper; simmer for another 8-12 minutes until all vegetables are tender.
  7. Remove half of the chowder and place into a separate bowl.
  8. Use an immersion blender to puree the remaining chowder until smooth.
  9. Stir the pureed chowder back into the pot with the reserved half.
  10. Adjust salt and pepper to taste.
  11. Serve hot, garnished with chopped parsley, jalapeno, and a sprinkle of cayenne pepper if desired.

Notes

  • For a vegetarian version, omit bacon and use vegetable broth. Leftovers store well in the refrigerator for up to 3 days.