Zucchini Corn Chowder is a delicious, warm bowl full of fresh summer flavors. This chowder brings together sweet corn, tender zucchini, and creamy broth, making it a comforting and hearty dish that’s perfect for any day. The gentle sweetness of the corn pairs so nicely with the soft texture of zucchini, and the whole thing feels cozy without being too heavy.
I love making this chowder when zucchini and corn are fresh and in season because it feels like capturing a little bit of summer in each spoonful. It’s an easy recipe to whip up, and I usually add a sprinkle of fresh herbs or a little crispy bacon on top to make it extra special. One tip I always follow is to use the zucchini with the skin on to keep that pretty green color and add some extra nutrients.
My favorite way to enjoy this chowder is with a side of crusty bread for dipping. It’s a simple, down-to-earth meal that feels like a warm hug, especially when the weather starts to cool down. Whenever I make this, it always ends up being a family favorite, and I find myself going back for seconds!
Key Ingredients & Substitutions
Bacon: Adds a smoky flavor and crunchy texture. If you prefer a vegetarian option, try smoked paprika or a small amount of smoked tofu to get that depth without meat.
Zucchini: Using zucchini with the skin keeps the soup colorful and adds fiber. If zucchinis are out of season, yellow squash makes a great substitute.
Corn: Fresh corn gives the best sweetness, but frozen corn works well too and is more accessible year-round. Just thaw it before adding.
Potatoes: They make the chowder hearty and help thicken the soup. Russet or Yukon Gold are excellent choices for their creamy texture.
Heavy Cream: Creates a rich and velvety broth. For a lighter take, use half-and-half or coconut milk, but the flavor will be less creamy.
How Do I Get a Creamy Chowder Without Making It Too Smooth?
For the best texture, blend only half of the soup instead of all of it. This keeps some bits of corn and zucchini intact, giving a nice mix of creamy and chunky.
- Use an immersion blender right in the pot for easy control.
- If using a blender, let the soup cool slightly to avoid splatters and blend in batches.
- Pulse gently, stopping when you see a creamy consistency with pieces remaining.
This step balances smoothness with texture, making the chowder more interesting and enjoyable.
Equipment You’ll Need
- Large pot or Dutch oven – I find it easy to cook everything in one pot, plus it’s great for blending.
- Slotted spoon – useful for removing bacon bits and reserved for garnishing.
- Immersion blender or regular blender – for blending part of the soup to make it creamy but still chunky enough.
- Cutting board and sharp knife – for chopping vegetables and bacon.
- Measuring cups and spoons – to keep things precise but flexible if you prefer to eye things.
Flavor Variations & Add-Ins
- Replace bacon with smoked paprika or sautéed mushrooms for a vegetarian twist that still adds smoky flavor.
- Mix in cooked shredded chicken or shrimp for extra protein and a heartier meal.
- Add chopped fresh herbs like parsley or dill just before serving for a bright, fresh note.
- Stir in a dash of hot sauce or cayenne pepper if you like a little spice kick.
Zucchini Corn Chowder Recipe
Ingredients You’ll Need:
- 4 slices bacon, chopped
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 medium zucchinis, diced (with skin on)
- 3 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 green onions, thinly sliced
- Salt and freshly ground black pepper, to taste
- Fresh chives, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and about 30 minutes to cook. Altogether, plan for around 40 minutes from start to finish. It’s a quick and cozy meal you can enjoy any time.
Step-by-Step Instructions:
1. Cook the Bacon
Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat until crispy. Once cooked, remove the bacon pieces and place them on paper towels to drain, but leave the bacon fat in the pot – it adds great flavor!
2. Sauté Onions and Garlic
Add the butter to the bacon fat in the pot. When it melts, toss in the chopped onion. Cook, stirring often, until the onion is soft and clear, about 5 minutes. Then add the minced garlic and cook for another minute until you can smell its lovely aroma.
3. Cook Potatoes in Broth
Add the diced potatoes and broth to the pot. Bring everything to a boil, then reduce the heat and let it simmer gently until the potatoes are soft – about 15 minutes.
4. Add Zucchini and Corn
While the potatoes cook, dice your zucchinis and cut the corn kernels off the cob (if using fresh corn). Stir these into the pot and cook for 5 to 7 more minutes, until the zucchini is just tender.
5. Blend the Soup
For a creamy texture with some nice chunky bits, blend about half of the soup. You can use an immersion blender right in the pot or carefully transfer half the soup to a blender. Blend until smooth, then mix it back in with the rest of the soup.
6. Finish and Serve
Pour in the heavy cream and season with salt and pepper to taste. Warm the soup gently but don’t let it boil. Ladle the chowder into bowls and top with crispy bacon bits, thinly sliced green onions, fresh chives, and a little black pepper. Serve with crusty bread if you like for dipping.
Enjoy your warm and comforting zucchini corn chowder!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works perfectly and is a great option when fresh corn is out of season. Just thaw it before adding to the soup for the best texture and flavor.
Can I Make Zucchini Corn Chowder Ahead of Time?
Yes, you can prepare the chowder a day in advance. Store it in an airtight container in the fridge and gently reheat on the stove, stirring occasionally. You might want to add a splash of cream or broth when reheating if it’s too thick.
Is There a Dairy-Free Option for the Cream?
Definitely! Substitute the heavy cream with coconut milk or a plant-based cream alternative for a dairy-free version. The chowder will still be creamy but with a slightly different flavor.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the texture smooth.
