Zucchini Corn Chowder Recipe

Introduction

Zucchini Corn Chowder is a comforting and creamy soup that highlights the sweetness of fresh corn and the delicate flavor of zucchini. Perfect for a cozy meal, this chowder combines tender vegetables with a touch of smoky bacon for a satisfying dish any time of year.

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 of sweet fresh corn, husked and 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
• Chopped fresh parsley, to garnish
• Cayenne pepper, to serve (optional)

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 begins to brown, about 3 to 4 minutes.
2. Step 2: Add the chopped onion, celery, carrot, garlic, and dried thyme. Cook while stirring occasionally until the vegetables begin to soften, about 5 minutes.
3. Step 3: Add the diced potatoes, water (or vegetable stock), and bay leaf. Increase the heat to medium-high and bring to a simmer. Then reduce the heat to medium and cook for 8 to 10 minutes, until the potatoes are halfway tender.
4. Step 4: Add the diced zucchini and fresh corn kernels. Season with salt and pepper to taste. Simmer for an additional 8 to 12 minutes, or until all the vegetables are completely tender.
5. Step 5: Remove and discard the bay leaf. Transfer 2 cups of the chowder to a food processor or blender and puree until smooth. Stir the pureed mixture back into the pot. Pour in the half and half and heat through gently. Adjust seasoning with salt and pepper if needed.
6. Step 6: Serve the chowder hot, garnished with chopped fresh parsley and a sprinkle of cayenne pepper if desired for a little kick.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable stock instead of water for added flavor.
• If fresh corn is not available, frozen corn kernels can be used but add them later to avoid overcooking.
• For a thicker chowder, use less water or simmer longer to reduce the liquid before pureeing.
• Add a handful of shredded sharp cheddar cheese to the chowder for extra richness.

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 to prevent scorching. If the chowder thickens too much when reheated, add a splash of milk or water to loosen it.

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 made a day in advance. Refrigerate it overnight and reheat gently before serving.

Can I freeze zucchini corn chowder?

Freezing is possible but the texture of the potatoes and zucchini might change slightly. For best results, freeze without the half and half and add it fresh when reheating.

Zucchini Corn Chowder Recipe

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★★★★★

4.9 from 65 reviews

A creamy and comforting Zucchini Corn Chowder featuring tender potatoes, fresh sweet corn, and diced zucchini, all simmered in a flavorful broth with bacon and vegetables, then enriched with half and half for a smooth finish. Perfect for a hearty and wholesome meal.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 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 vegetable stock
• 1 bay leaf
• 4 ears of 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
• Chopped fresh parsley, for garnish
• Cayenne pepper, to serve (optional)

Instructions

1. Cook Bacon: In a large heavy-duty stockpot or Dutch oven, melt butter over medium heat. Add chopped bacon and cook until the bacon renders its fat and begins to brown, about 3-4 minutes.
2. Sauté Vegetables: Add chopped onion, celery, carrots, minced garlic, and dried thyme to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3. Simmer Potatoes: Add diced potatoes, water (or vegetable stock), and bay leaf. Increase heat to medium-high and bring to a simmer, then reduce heat to medium and simmer for 8-10 minutes until potatoes are halfway cooked.
4. Add Zucchini and Corn: Stir in diced zucchini and corn kernels. Season with salt and black pepper to taste. Simmer for an additional 8-12 minutes or until all vegetables are completely tender.
5. Puree Part 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. Stir the pureed mixture back into the pot.
6. Finish with Half and Half: Pour in the half and half and cook just until heated through. Adjust seasoning with salt and pepper as needed.
7. Serve: Ladle chowder into bowls and garnish with chopped fresh parsley. Add a sprinkle of cayenne pepper if desired for a touch of heat.

Notes

• For a vegetarian version, omit bacon and use vegetable broth instead of water.
• Russet potatoes work best for their creamy texture when cooked.
• Fresh corn is preferred, but frozen corn can be substituted if fresh is unavailable.
• Be careful not to over-puree the chowder, as some texture adds to the dish’s heartiness.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Keywords: zucchini corn chowder, creamy corn chowder, vegetable chowder, comfort food soup, zucchini soup