Zucchini Corn Chowder Recipe

Introduction

This Zucchini Corn Chowder is a comforting, creamy soup bursting with fresh summer flavors. With tender potatoes, sweet corn, and zucchini, it’s perfect for a cozy meal that feels both hearty and light.

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 and silk removed, 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
• 1 teaspoon jalapeno, seeded, minced
• Cayenne pepper (optional)

Instructions

1. Step 1: In a large heavy-duty stockpot or Dutch oven, melt the butter over medium heat.
2. Step 2: Add the diced bacon and cook until the fat renders and the bacon begins to brown, about 3 to 4 minutes.
3. Step 3: Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
4. Step 4: Stir in the diced potatoes and pour in the chicken broth.
5. Step 5: Increase heat to medium-high and bring the mixture to a simmer. Then reduce heat to medium and cook for 8 to 10 minutes until the potatoes start to soften.
6. Step 6: Add the diced zucchini, corn kernels, heavy cream, kosher salt, and black pepper. Simmer for an additional 8 to 12 minutes, until all the vegetables are tender.
7. Step 7: Remove half of the chowder and transfer it to a separate bowl. Using an immersion blender, puree the remaining chowder in the pot until smooth.
8. Step 8: Stir the pureed chowder back into the bowl with the reserved half, creating a creamy yet chunky texture.
9. Step 9: Taste and adjust seasoning with salt and pepper as needed.
10. Step 10: Serve the chowder hot, garnished with freshly chopped parsley, minced jalapeno, and a sprinkle of cayenne pepper if you like a little heat.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Use fresh corn when in season for the best sweetness, or canned corn as a convenient alternative.
• For extra richness, substitute half-and-half for some or all of the heavy cream.
• If you don’t have an immersion blender, blend half the chowder carefully in a regular blender, then return it to the pot.

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 during storage, add a little extra broth or water when reheating to reach the desired consistency.

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 it slowly on the stove before serving for the best flavor and texture.

Can I freeze zucchini corn chowder?

Freezing chowder with cream can sometimes cause separation. If you want to freeze it, do so before adding the cream, then thaw and stir in the cream when reheating.

Zucchini Corn Chowder Recipe

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★★★★★

4.4 from 145 reviews

This creamy Zucchini Corn Chowder is a comforting and hearty soup featuring tender potatoes, fresh zucchini, and sweet corn in a rich, savory broth enriched with bacon and cream. Perfect for a cozy meal, this chowder balances the sweetness of corn with a hint of spice from jalapeno and cayenne. The soup is partially pureed for a velvety texture while retaining some chunky vegetable pieces for bite.

• 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

Base 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

Vegetables & Seasonings

• 1 medium zucchini, diced into ½-inch cubes (about 1 ½ cups)
• 4 ears sweet corn, husk and silk removed, kernels cut from cob (2 ¾ cups) or 2 cans corn kernels, drained
• 1 teaspoon jalapeno, seeded and minced
• ⅛ teaspoon kosher salt
• ⅛ teaspoon black pepper
• Cayenne pepper (optional, to taste)

Finishing Ingredients

• 1 cup heavy cream
• Fresh parsley, chopped (for garnish)

Instructions

1. Melt butter: In a large heavy-duty stockpot or Dutch oven over medium heat, melt the butter until foamy.
2. Cook bacon: Add diced bacon to the pot and cook for about 3-4 minutes until it renders its fat and begins to brown, stirring occasionally.
3. Sauté onion and garlic: Add diced onion and minced garlic to the pot with the bacon. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add potatoes and broth: Stir in the diced potatoes and pour in the chicken broth. Increase heat to medium-high and bring the mixture to a simmer.
5. Simmer potatoes: Reduce heat to medium and let the soup simmer for 8-10 minutes until the potatoes start becoming tender.
6. Add zucchini, corn, cream, and seasonings: Add diced zucchini, corn kernels, heavy cream, kosher salt, and black pepper to the pot. Stir to combine.
7. Simmer vegetables: Continue simmering for an additional 8-12 minutes or until all vegetables are completely tender, stirring occasionally.
8. Blend half the chowder: Remove half of the soup into a separate bowl. Using an immersion blender, puree the remaining soup in the pot until smooth and creamy.
9. Combine and adjust seasoning: Stir the pureed soup back into the reserved half of the chowder. Taste and adjust seasoning with additional salt, pepper, and optional cayenne pepper as desired.
10. Serve and garnish: Ladle the chowder into bowls and garnish with freshly chopped parsley and minced jalapeno. Serve immediately while hot.

Notes

• To save time, canned corn kernels can be used instead of fresh.
• The chowder can be made spicier by adding more jalapeno or cayenne pepper according to taste.
• Immersion blender is preferred for ease, but a regular blender can be used with care to puree part of the soup.
• For a vegetarian version, use vegetable broth and omit bacon, or substitute with smoked paprika for a smoky flavor.
• This chowder keeps well refrigerated for up to 3 days; reheat gently on stovetop.

Keywords: Zucchini corn chowder, creamy corn soup, summer vegetable soup, potato chowder, bacon corn chowder