There is something incredibly comforting about a warm, hearty chowder that manages to be both nourishing and fresh, and my favorite way to achieve that balance is with this Zucchini Corn Chowder Recipe. It blends the sweetness of fresh corn and tender zucchini with a savory base of bacon, potatoes, and aromatic vegetables, creating a velvety soup that feels like a warm hug on a cool day. Whether you’re looking for a satisfying weeknight dinner or a dish to wow friends at your next gathering, this chowder brings simple ingredients to life with layers of flavor that will keep everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this chowder plays an essential role, working together to create the perfect harmony of taste, texture, and color you’ll love. From the earthy potatoes to the sweet corn, every bite bursts with freshness and comfort.
- 1 Tbsp. butter: Adds a rich, silky base to sauté the bacon and soften vegetables.
- 2 strips bacon, chopped: Brings smoky, crispy flavor that elevates every spoonful.
- 1 cup chopped yellow onion: Provides a subtle sweetness and aromatic depth.
- 2 celery ribs, chopped (1/3 cup): Adds a fresh, slightly crunchy texture to balance the softness.
- 1 medium carrot, peeled and chopped (1/2 cup): Brightens the chowder with a touch of natural sweetness and color.
- 2 garlic cloves, minced: Infuses the dish with a gentle warmth and savory punch.
- 1/2 tsp. dried thyme: Offers an herbal note that complements the veggies perfectly.
- 2 medium (1 lb.) russet potatoes, peeled and diced: Creates the creamy body that makes the chowder so satisfying.
- 4 cups water (or veggie stock): Forms the comforting broth that ties all the flavors together.
- 1 bay leaf: Adds subtle depth and a gentle earthiness during simmering.
- 4 ears fresh sweet corn kernels (2 3/4 cups): The star ingredient, bringing natural sweetness and a pop of sunshine.
- 1 medium zucchini, diced (1 1/2 cups): Lightens the chowder with fresh, tender bites full of summer flavor.
- 1 cup half and half: Creates a luscious, creamy finish without overpowering the fresh veggies.
- Kosher salt and fresh ground black pepper: Essential for seasoning and balancing the flavors.
- Chopped fresh parsley: For a bright and herbaceous garnish that lifts the presentation.
- Cayenne pepper (optional): Adds a little zing and warmth for those who like a hint of spice.
How to Make Zucchini Corn Chowder Recipe
Step 1: Melt Butter and Cook Bacon
Start by melting the butter in a large stockpot over medium heat. Once melted, add the chopped bacon and cook it until it’s nice and browned. This step infuses the butter with smoky flavor and renders the bacon fat, which will create a richness that forms the backbone of your chowder.
Step 2: Saute Vegetables
Next, toss in the chopped onion, celery, carrot, garlic, and a sprinkle of dried thyme. Sauté everything until the vegetables soften and their aromas begin to fill your kitchen. This base layer adds complexity and a slight sweetness that balances the smokiness from the bacon.
Step 3: Add Potatoes and Simmer
Stir in the diced potatoes, then pour in the water or veggie stock along with the bay leaf. Bring the mixture to a gentle simmer and cook until the potatoes are halfway tender. This slow simmer helps develop a rich broth full of the flavors from the vegetables and herbs.
Step 4: Add Zucchini and Corn
Once the potatoes have softened, mix in the diced zucchini and fresh corn kernels. Season with kosher salt and freshly ground black pepper to taste. Continue simmering until the zucchini and corn are tender but still have a bit of bite that makes every spoonful exciting.
Step 5: Puree and Finish the Chowder
Remove the bay leaf carefully. Then, blend a portion of the chowder—either with an immersion blender or in batches in a blender—to create that creamy texture everyone loves without losing the chunky feel. Return the blended soup to the pot, stir in the half and half, and warm the chowder through gently. Taste and adjust the seasoning as needed to make sure every flavor shines.
Step 6: Serve and Garnish
Ladle the chowder into bowls and garnish with freshly chopped parsley. If you crave a little heat, sprinkle on some cayenne pepper for a subtle kick that contrasts beautifully with the sweet corn and tender zucchini.
How to Serve Zucchini Corn Chowder Recipe
Garnishes
Fresh herbs like parsley or chives add both color and an herbal brightness that cuts through the creamy chowder’s richness. A dash of cayenne pepper or smoked paprika can also enhance the flavor with a touch of heat and complexity.
Side Dishes
Serve this chowder alongside a crusty artisanal bread or buttery garlic toast for dipping. A light mixed green salad with a tangy vinaigrette pairs wonderfully to balance the chowder’s creaminess and create a well-rounded meal.
Creative Ways to Present
For a fun twist, consider serving the chowder in hollowed-out mini pumpkins or bread bowls during seasonal gatherings, adding a delightful visual and edible vessel that will impress guests and make mealtime feel extra special.
Make Ahead and Storage
Storing Leftovers
Allow the chowder to cool to room temperature before transferring it to an airtight container. It keeps well in the refrigerator for up to 3 days, making it perfect for quick lunches or warming up after a busy day.
Freezing
This zucchini corn chowder can be frozen, but keep in mind that the texture of potatoes and zucchini might soften further upon thawing. Store it in a freezer-safe container for up to 2 months and defrost overnight in the fridge before reheating.
Reheating
Warm leftover chowder gently on the stove over low heat, stirring occasionally so it heats evenly without separating. If the chowder thickens too much, add a tiny splash of water or broth to bring it back to the perfect consistency.
FAQs
Can I use frozen corn instead of fresh in the Zucchini Corn Chowder Recipe?
Absolutely! While fresh corn gives the best sweetness and texture, high-quality frozen corn makes a convenient and tasty substitute, especially when fresh corn is out of season.
Is it possible to make this chowder dairy-free?
Yes, you can replace the half and half with coconut milk or a creamy plant-based milk to keep the chowder rich and comforting without dairy.
Can I make this recipe vegetarian or vegan?
You can easily skip the bacon or use a plant-based bacon alternative, and replace butter with olive oil. Using vegetable broth keeps the chowder vegan-friendly and delicious.
What can I do to make the chowder thicker?
Pureeing more of the soup or adding a bit of cornstarch slurry towards the end of cooking can help thicken the chowder to your desired consistency.
How long does it take to make Zucchini Corn Chowder Recipe from start to finish?
The total time is about 55 minutes, including prep and cooking, making it a perfect recipe for a leisurely weekend meal or a satisfying weeknight dinner.
Final Thoughts
I truly hope you give this Zucchini Corn Chowder Recipe a try because it’s one of those dishes that feels like comfort in a bowl yet surprises you with fresh and vibrant flavors. It’s accessible, flexible, and downright delicious, a perfect way to celebrate the best of garden veggies no matter the occasion. Trust me, once you make it, it will quickly become a favorite in your recipe collection just like it is in mine!
Print
Zucchini Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Zucchini Corn Chowder is a comforting and hearty soup packed with fresh vegetables and smoky bacon. Ideal for a cozy meal, it combines tender zucchini, sweet corn, and diced potatoes in a flavorful broth enriched with half and half. Finished with a hint of thyme and garnished with fresh parsley, this chowder offers a delicious balance of creamy texture and savory notes.
Ingredients
Base 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
Vegetables and Liquids
- 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 fresh sweet 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
Seasonings and Garnishes
- Kosher salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Cayenne pepper, optional, for serving
Instructions
- Melt Butter and Cook Bacon: In a large stockpot, melt the butter over medium heat. Add the chopped bacon and cook until it is browned and crispy, releasing its flavorful fat.
- Sauté Vegetables: Add the chopped onion, celery, carrot, minced garlic, and dried thyme to the pot. Cook the mixture, stirring occasionally, until the vegetables soften and become fragrant.
- Add Potatoes and Simmer: Stir in the peeled and diced potatoes along with the water (or vegetable stock) and the bay leaf. Bring to a simmer and cook until the potatoes are halfway tender.
- Add Zucchini and Corn: Mix in the diced zucchini and fresh corn kernels. Season the chowder with kosher salt and freshly ground black pepper. Continue simmering until all the vegetables are fully tender.
- Puree and Finish: Remove the bay leaf from the pot. Use an immersion blender to blend a portion of the chowder until slightly smooth, leaving some vegetable pieces for texture. Return the blended chowder to the pot, stir in the half and half, and heat through gently. Adjust seasoning as needed.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley. Add a sprinkle of cayenne pepper if desired for a little heat. Serve warm and enjoy.
Notes
- For a vegetarian version, omit the bacon and use vegetable stock instead of water.
- If you prefer a thicker chowder, blend more of the soup before adding half and half.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Fresh corn works best in this recipe, but frozen corn can be substituted in a pinch.
- Adjust the cayenne pepper amount to suit your preferred spice level or omit entirely for a mild chowder.
