Zucchini Corn Chowder Recipe

Introduction

Zucchini Corn Chowder is a comforting and creamy soup perfect for showcasing fresh summer produce. This hearty chowder combines tender potatoes, sweet corn, and tender zucchini with a savory bacon base for a rich and satisfying meal.

Ingredients

• 1 Tbsp. butter
• 2 strips bacon, chopped
• 1 cup chopped yellow onion (about 1/2 large onion)
• 2 celery ribs, chopped (1/3 cup)
• 1 medium carrot, peeled and chopped (1/2 cup)
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme
• 2 medium (1 lb.) russet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups water or vegetable stock
• 1 bay leaf
• 4 ears fresh sweet corn, kernels cut from the cob (about 2 3/4 cups)
• 1 medium zucchini, diced into 1/2-inch cubes (about 1 1/2 cups)
• 1 cup half and half
• Kosher salt and fresh ground black pepper, to taste
• Chopped fresh parsley, for garnish
• Cayenne pepper, optional, for serving

Instructions

1. Step 1: In a large heavy-duty stockpot or Dutch oven, melt the butter over medium heat. Add the chopped bacon and cook until it renders its fat and starts to brown, about 3 to 4 minutes.
2. Step 2: Add the chopped onion, celery, carrot, minced garlic, and dried thyme to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3. Step 3: Stir in the diced potatoes, water (or vegetable stock), and bay leaf. Increase the heat to medium-high and bring to a simmer. Then reduce heat to medium and simmer for 8 to 10 minutes, or until the potatoes are halfway tender.
4. Step 4: Add the diced zucchini and fresh corn kernels. Season with salt and pepper to taste. Continue simmering for 8 to 12 minutes, until all the vegetables are fully tender.
5. Step 5: Remove and discard the bay leaf. Transfer about 2 cups of the chowder to a blender or food processor and puree until smooth. Stir the pureed mixture back into the pot. Add the half and half and cook just until heated through. Adjust seasoning with salt and pepper as needed.
6. Step 6: Serve hot, garnished with chopped fresh parsley and a sprinkle of cayenne pepper if desired.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable stock instead of water for added flavor.
• You can use frozen corn if fresh is unavailable, but fresh corn adds a sweeter, brighter taste.
• To make it dairy-free, substitute half and half with coconut milk or your favorite plant-based cream.
• If you prefer a chunkier texture, puree less chowder or mash it lightly with a potato masher.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the chowder thickens too much after cooling, add a splash of water or broth to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder ahead of time?

Yes, this chowder can be prepared a day in advance and stored in the refrigerator. Reheat slowly to avoid curdling the half and half.

Can I freeze zucchini corn chowder?

Freezing is possible, but the texture of the zucchini may change upon thawing. It’s best to freeze before adding the half and half, then stir in fresh cream when reheating.

Zucchini Corn Chowder Recipe

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4.6 from 552 reviews

This Zucchini Corn Chowder is a creamy, comforting soup featuring fresh summer vegetables like zucchini and sweet corn. Enhanced with crispy bacon, aromatic thyme, and a touch of half and half, this chowder is perfect for a cozy meal that highlights seasonal produce with a rich yet balanced flavor.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 Tbsp. butter
• 2 strips bacon, chopped
• 1 cup chopped yellow onion (about 1/2 large onion)
• 2 celery ribs, chopped (1/3 cup)
• 1 medium carrot, peeled and chopped (1/2 cup)
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme
• 2 medium (1 lb.) russet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups water or veggie stock
• 1 bay leaf
• 4 ears sweet fresh corn, husk and silk removed, kernels cut from cob (2 3/4 cups corn)
• 1 medium zucchini, diced into 1/2-inch cubes (1 1/2 cups)
• 1 cup half and half
• Kosher salt and fresh ground black pepper, to taste

For Garnish

• Chopped fresh parsley
• Cayenne pepper (optional)

Instructions

1. Sauté Bacon: In a large heavy-duty bottom stockpot or Dutch oven, melt the butter over medium heat. Add the chopped bacon and cook, stirring occasionally, until the bacon renders its fat and becomes browned and crisp, about 3-4 minutes.
2. Cook Aromatics: Add the chopped onion, celery, carrots, minced garlic, and dried thyme to the pot. Cook while stirring occasionally until the vegetables begin to soften, about 5 minutes.
3. Add Potatoes and Simmer: Stir in the diced potatoes, water or vegetable stock, and bay leaf. Increase heat to medium-high and bring to a gentle simmer. Then reduce heat back to medium and simmer for 8-10 minutes, until potatoes are halfway cooked through.
4. Add Zucchini and Corn: Stir in the diced zucchini and fresh corn kernels. Season the chowder with kosher salt and freshly ground black pepper to taste. Continue simmering for another 8-12 minutes, or until all vegetables are tender.
5. Puree Portion of Chowder: Remove and discard the bay leaf. Transfer about 2 cups of the chowder to a food processor or blender and puree until smooth. Return the pureed mixture to the pot and stir well to combine.
6. Finish with Half and Half: Pour in the half and half and stir gently, heating through for just a few minutes without boiling. Taste again and adjust seasoning with salt and pepper as needed.
7. Serve: Ladle the chowder into bowls, garnish with fresh chopped parsley and an optional sprinkle of cayenne pepper for a little heat. Serve warm.

Notes

• You can substitute veggie stock for water to add more depth of flavor.
• For a richer chowder, use heavy cream instead of half and half.
• Make sure not to overcook when adding half and half to avoid curdling; heat gently.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
• For a vegetarian version, omit the bacon and use olive oil instead of butter.

Keywords: zucchini corn chowder, summer soup, creamy chowder, fresh corn recipe, vegetable chowder, easy soup recipe