Zucchini Corn Chowder Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://reemcook.com/zucchini-corn-chowder-recipe/
