If you’re craving a bowl of comfort that feels like a warm hug on a chilly day, this Zucchini Corn Chowder Recipe is exactly what you need. It’s a creamy, rich blend of tender potatoes, fresh corn, and zucchini, all simmered to perfection with just the right touch of smoky bacon and aromatic herbs. This chowder manages to be hearty enough to satisfy your hunger but light enough to brighten your meal with the fresh, vibrant flavors of summer vegetables. Whether you’re a seasoned home cook or just looking for a new favorite, this recipe will quickly become a go-to classic that you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are simple, readily available, and each plays a crucial role in building the chowder’s layers of flavor, texture, and color. From the smoky bacon fat that starts the base to the fresh zucchini that adds a delightful softness, everything combines beautifully to create a truly special dish.
- Butter: Adds richness and helps render the bacon while sautéing veggies evenly.
- Bacon: Chopped for smoky, savory depth that enhances every spoonful.
- Yellow onion: Provides a sweet, aromatic foundation when softened with other vegetables.
- Celery: Adds subtle crunch and a fresh, slightly peppery undertone.
- Carrot: Brings natural sweetness and vibrant color for inviting warmth.
- Garlic cloves: Give a fragrant punch that melds beautifully with thyme and veggies.
- Dried thyme: Infuses an earthy, herbaceous note that complements the chowder perfectly.
- Russet potatoes: Provide hearty body and creaminess once cooked and blended.
- Water or vegetable stock: Creates the cooking liquid to soften veggies and meld flavors.
- Bay leaf: Adds subtle complexity with its warm, slightly floral aroma.
- Fresh corn kernels: Sweet and crisp bursts of corn elevate texture and taste authentically.
- Zucchini: Mild and tender, it adds a lovely fresh dimension without overwhelming the soup.
- Half and half: Enriches the chowder with creamy smoothness and a silky mouthfeel.
- Kosher salt and black pepper: Essential seasonings to enhance every flavor note.
- Fresh parsley: For a bright, herbaceous garnish that lifts the dish visually and taste-wise.
- Cayenne pepper (optional): Provides a gentle kick for those who like a bit of heat and contrast.
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. The butter not only helps cook the bacon but also sets a rich base for the chowder. Add the chopped bacon and cook it until it’s browned and crisp. This releases those delicious smoky flavors that will infuse the entire dish.
Step 2: Sauté Vegetables
Next, toss in the chopped onion, celery, carrot, minced garlic, and dried thyme. Sauté these ingredients until they soften and become fragrant. This step layers in sweetness and aromatic flavors that make the chowder inviting and comforting.
Step 3: Add Potatoes and Simmer
Now it’s time for the potatoes! Stir in the peeled and diced russet potatoes, then pour in the water or vegetable stock along with the bay leaf. Bring everything to a simmer and cook until the potatoes are halfway tender. This slow cooking process allows the potatoes to absorb the savory broth beautifully.
Step 4: Add Zucchini and Corn
To the pot, add the diced zucchini and fresh corn kernels, then season with kosher salt and black pepper. Simmer everything gently until the vegetables become tender but still maintain a bit of bite. These vibrant vegetables give the chowder its signature fresh and slightly sweet character.
Step 5: Puree and Finish
Remove the bay leaf, then blend part of the chowder to create a creamy base while still retaining some texture. Stir the puree back into the pot and pour in the half and half, warming it through without boiling. Adjust the seasoning to taste to ensure every spoonful delivers perfect flavor balance.
Step 6: Serve
Now your Zucchini Corn Chowder Recipe is ready to enjoy! Ladle into bowls and prepare for the final touch of garnishes and accompaniments that will make this meal truly memorable.
How to Serve Zucchini Corn Chowder Recipe
Garnishes
Freshly chopped parsley is a wonderful garnish that adds a burst of color and a fresh herbal note to each bowl. If you love a little heat, sprinkle a pinch of cayenne pepper for a subtle but exciting kick that contrasts beautifully with the creamy chowder.
Side Dishes
This chowder shines when paired with crunchy crusty bread or herbed cornbread, perfect for dipping. A simple green salad with a tangy vinaigrette also complements the richness of the soup, providing a refreshing balance to the meal.
Creative Ways to Present
For a charming touch, serve your chowder in hollowed-out mini pumpkins or squash during fall gatherings. You can also top it with crispy fried shallots or grated sharp cheddar for added texture and flavor, making the dish as visually appealing as it is delicious.
Make Ahead and Storage
Storing Leftovers
You can store leftover Zucchini Corn Chowder in an airtight container in the refrigerator for up to 3 days. The flavors meld even more as it sits, making for an equally delightful second meal.
Freezing
This chowder freezes well, though it’s best to freeze before adding the half and half to maintain a creamy texture after thawing. Portion into freezer-safe containers and use within 2 months for optimal freshness and flavor.
Reheating
Reheat on the stove over medium-low heat, stirring occasionally to prevent sticking. Add the half and half after warming the chowder through, and heat gently without boiling for the creamiest, most comforting consistency.
FAQs
Can I make this Zucchini Corn Chowder Recipe dairy-free?
Absolutely! Simply substitute the half and half with coconut milk or any plant-based milk of your choice. The chowder will still be creamy and flavorful without compromising texture.
Is it necessary to use bacon in the recipe?
The bacon adds wonderful smoky richness, but if you prefer a vegetarian version, you can skip it and use olive oil or vegan butter instead. Adding smoked paprika can help mimic that smoky depth.
Can I use frozen corn instead of fresh?
Yes, frozen corn works fine if fresh corn isn’t available. Just make sure to thaw it before adding, and adjust cooking times slightly as frozen corn is usually softer.
What can I do if the chowder is too thick?
Simply thin it out with a splash of water, vegetable stock, or more half and half until you reach your desired consistency. Adjust seasoning afterward to keep the flavor balanced.
How can I make this chowder spicier?
Adding more cayenne pepper or a dash of hot sauce during the final seasoning step is an easy way to boost heat. A sprinkle of crushed red pepper flakes also adds a delightful spicy note.
Final Thoughts
This Zucchini Corn Chowder Recipe is such a wonderful example of simple ingredients coming together to create something truly delightful. It’s nourishing, flavorful, and versatile enough to please everyone at your table. I hope you find as much joy making and eating this chowder as I do sharing it with you—go ahead and give it a try, and let it become a cherished part of your recipe collection!
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 combining fresh vegetables like zucchini and sweet corn with tender potatoes and smoky bacon. Simmered to perfection and finished with a touch of half and half, it’s ideal for a cozy meal that highlights the natural sweetness of summer produce.
Ingredients
Soup Base
- 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, husks and silks 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 Garnish
- Kosher salt, to taste
- Fresh 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 the bacon is browned and crispy, releasing its flavorful fat.
- Sauté Vegetables: To the pot, add the chopped yellow onion, celery, carrot, minced garlic, and dried thyme. Stir and cook until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Potatoes and Simmer: Stir in the peeled and diced potatoes along with the water or vegetable stock and the bay leaf. Bring the mixture to a simmer and cook until the potatoes are halfway tender, which should take approximately 10-15 minutes.
- 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 to simmer until all the vegetables are tender, another 10-12 minutes.
- Puree and Finish: Remove and discard the bay leaf. Use an immersion blender to partially puree the chowder in the pot to create a creamy texture while still leaving some chunks. Stir in the half and half, gently warming the chowder without bringing it to a boil. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley. If desired, sprinkle a pinch of cayenne pepper on top for a mild kick. Serve hot and enjoy!
Notes
- You can substitute vegetable stock for water to add more flavor to the chowder.
- For a richer chowder, use heavy cream instead of half and half.
- Feel free to add more or less cayenne pepper depending on your heat preference.
- This chowder can be reheated gently on the stovetop or in a microwave.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for longer storage.
