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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/zucchini-corn-chowder-recipe/