Nothing says cozy and comforting like a warm bowl of chowder, and this Zucchini Corn Chowder Recipe truly captures the heart of homestyle cooking with a fresh, vibrant twist. Silky potatoes, sweet corn, and tender zucchini come together in a luscious, creamy broth that’s brightened by crisp bacon and aromatic vegetables. It’s a dish that celebrates summer’s bounty while offering a satisfying meal perfect for any season. Once you try this, it’s guaranteed to become one of your go-to recipes when you want something hearty, flavorful, and oh-so-warming.
Ingredients You’ll Need
This Zucchini Corn Chowder Recipe relies on simple, fresh ingredients that are easy to find yet pack so much character. Each one plays a special role—adding texture, depth, or a pop of color that makes every spoonful irresistible.
- Butter: Adds richness and helps create that beautiful base flavor for the chowder.
- Bacon: Provides a smoky crunch that contrasts perfectly with the creamy veggies.
- Yellow onion: Gives natural sweetness and aromatic depth to the soup.
- Celery: Brings a subtle crunch and fresh green notes for balance.
- Carrot: Adds a slightly sweet earthiness and gorgeous orange color.
- Garlic: Boosts savory depth without overpowering the other flavors.
- Dried thyme: Infuses a hint of herbal brightness into the chowder base.
- Russet potatoes: Provide creamy texture and heartiness once cooked and partially pureed.
- Water or veggie stock: Keeps the chowder light while building flavor.
- Bay leaf: Adds subtle aromatic complexity during simmering.
- Sweet corn kernels: Offer natural sweetness and lovely pops of freshness.
- Zucchini: Gives the chowder vibrancy, moisture, and delicate flavor.
- Half and half: Creates the creamy, silky finish that makes this chowder so indulgent.
- Kosher salt and black pepper: Essential to season and brighten all the flavors.
- Fresh parsley: For a fresh, herbaceous garnish that livens up each bowl.
- Cayenne pepper (optional): Adds a little kick if you like your chowder with some heat.
How to Make Zucchini Corn Chowder Recipe
Step 1: Melt Butter and Cook Bacon
Begin by melting butter over medium heat in a large stockpot. Toss in the chopped bacon and cook until it’s beautifully browned and crispy, releasing that irresistible smoky aroma. This step is key because it infuses the base of your chowder with both fat and flavor, setting a savory stage for the veggies.
Step 2: Sauté Vegetables
Once the bacon is ready, add the chopped yellow onion, celery, carrot, minced garlic, and dried thyme to the pot. Stir everything together and cook until the vegetables soften just until they start to release their sweetness and flavors meld. This gentle sauté develops a flavorful foundation that really makes the chowder sing.
Step 3: Add Potatoes and Simmer
Next, stir in the diced russet potatoes along with the water (or veggie stock) and the bay leaf. Bring the mixture to a simmer and cook until the potatoes are halfway tender. This slow cooking helps to build the body of the chowder, since these potatoes will eventually be partially pureed to thicken the soup naturally.
Step 4: Add Zucchini and Corn
It’s time to add the star veggies: the fresh corn kernels and the diced zucchini. Season the pot generously with kosher salt and freshly ground black pepper. Let the chowder simmer gently until both zucchini and corn are tender but still bursting with freshness. This step ensures that the veggies retain their delightful texture and natural sweetness.
Step 5: Puree and Finish
Remove the bay leaf and carefully blend a portion of the chowder using an immersion blender or in batches in a regular blender. Returning the smooth mixture to the pot creates a beautifully creamy texture without the need for heavy cream alone. Stir in the half and half, heat everything through, and adjust seasoning to taste. This final step guarantees that comforting creaminess with all the fresh flavors intact.
Step 6: Serve
Your Zucchini Corn Chowder Recipe is now ready to enjoy! Ladle it into bowls while piping hot, getting ready to add your favorite garnishes and extras that make it just right for you.
How to Serve Zucchini Corn Chowder Recipe
Garnishes
Chopped fresh parsley sprinkled on top adds a pop of green and a mild herbal note that brightens each spoonful. For a little heat, a dash of cayenne pepper works beautifully against the creamy sweetness. You can also add crispy bacon bits from earlier for an extra smoky crunch or a sprinkle of sharp cheddar cheese for richness.
Side Dishes
This chowder pairs wonderfully with crusty artisan bread or warm cornbread, perfect for dunking and soaking up all the delicious broth. A simple side salad with a lemon vinaigrette cuts through the richness and adds a refreshing contrast. If you want to keep it light, a plate of roasted seasonal vegetables complements the flavors without competing.
Creative Ways to Present
Serve the chowder in hollowed-out mini pumpkins or large, toasted bread bowls for a charming fall presentation. You can also layer the chowder with crumbled bacon and fresh herbs in clear mugs for a fun, individual portion at casual gatherings. For a more rustic vibe, use mismatched bowls with colorful napkins—presentation can make this cozy dish feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover chowder to airtight containers and refrigerate for up to 3 days. The flavors actually deepen overnight, making it an excellent make-ahead meal. Be sure to stir well before reheating as the vegetables and liquid may settle.
Freezing
This chowder freezes well, but keep in mind the texture of zucchini may soften after thawing. To freeze, cool the chowder completely and pour into freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the chowder slowly over medium-low heat, stirring frequently to prevent sticking. Add a splash of water or half and half if it seems too thick. Re-season with salt and pepper as needed to revive the flavors. Avoid boiling to keep the creamy texture intact.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn can be a great substitute if fresh sweet corn isn’t available. Just add it during the step when you add zucchini and corn, making sure it heats through completely. The flavor will still be delicious, though fresh corn does give a slightly sweeter, fresher taste.
What if I want to make this recipe vegan?
To make this Zucchini Corn Chowder Recipe vegan, skip the bacon and butter. Use olive oil or vegan butter for sautéing, and swap half and half for a plant-based milk like coconut milk or cashew cream to maintain creaminess. You can also add smoked paprika or liquid smoke for that savory depth bacon provides.
Can I use a different potato variety?
Russet potatoes are ideal because they break down easily and thicken the chowder, but you can use Yukon gold potatoes for a slightly waxier texture. Just keep in mind that waxy potatoes won’t puree as smoothly, giving a chunkier soup.
How can I make the chowder thicker?
If you prefer a thicker chowder, puree a larger portion of the potatoes and vegetables before adding the half and half. You can also reduce the liquid a bit more during simmering or stir in a small amount of cornstarch slurry (cornstarch mixed with cold water) toward the end of cooking.
Is it okay to skip the blending step?
Definitely, if you like a chunkier chowder with lots of texture, you can skip pureeing. The chowder will be lighter and more brothy in that case, but still flavorful and satisfying. Blending just enhances the creaminess and creates that classic chowder feel.
Final Thoughts
This Zucchini Corn Chowder Recipe is truly a comforting hug in a bowl that showcases the best of fresh vegetables complemented by rich, creamy goodness. Whether you’re serving it for a family dinner or bringing it along to a potluck, it’s sure to impress and please everyone’s taste buds with its balance of flavors and textures. Give it a try and watch it quickly become one of your favorite homemade soups!
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 hearty Zucchini Corn Chowder is a creamy, comforting soup packed with fresh vegetables and a touch of smoky bacon. Perfect for a cozy meal, it features tender potatoes, sweet corn, and zucchini in a flavorful broth enriched with half and half, then partially blended for a smooth yet chunky texture. Garnished with fresh parsley and a dash of cayenne pepper for a subtle kick, this chowder is easy to make and serves six.
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
- 2 medium (1 lb.) russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups water or vegetable stock
- 1 bay leaf
Vegetables
- 4 ears sweet fresh corn, kernels cut from cob (about 2 3/4 cups corn)
- 1 medium zucchini, diced into 1/2-inch cubes (about 1 1/2 cups)
Dairy and Seasonings
- 1 cup half and half
- 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 over medium heat, melt the butter and add the chopped bacon. Cook until the bacon is browned and crispy, rendering its fat to flavor the base of the chowder.
- Sauté Vegetables: Add the chopped onion, celery, carrot, minced garlic, and dried thyme to the pot. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Potatoes and Simmer: Stir in the diced potatoes, then pour in the water or vegetable stock. Add the bay leaf and bring the mixture to a simmer. Let it cook until the potatoes are halfway tender, approximately 10-12 minutes.
- Add Zucchini and Corn: Mix in the diced zucchini and fresh corn kernels. Season generously with kosher salt and freshly ground black pepper. Continue simmering until all the vegetables are tender, about 10 more minutes.
- Puree and Finish: Remove the bay leaf from the pot. Using an immersion blender, blend a portion of the chowder to create a creamy texture while leaving some chunks for body. Return the blended chowder to the pot. Stir in the half and half and heat through gently without boiling. Taste and adjust seasoning as needed.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley. Add a sprinkle of cayenne pepper if you desire a bit of heat. Serve hot for a satisfying meal.
Notes
- For a vegetarian version, omit the bacon and use vegetable stock instead of water or chicken stock.
- The chowder can be made in advance and stored in the fridge for up to 3 days; reheat gently on the stovetop.
- For a richer broth, substitute half and half with heavy cream or add a splash of milk.
- If fresh corn is not available, you can substitute frozen corn kernels, thawed.
- Use an immersion blender carefully to avoid over-pureeing; the chowder should have a mix of smooth and chunky textures.
