Zucchini Corn Chowder Recipe
If you’re craving the cozy, comforting hug of a creamy soup with vibrant summer flavors, this Zucchini Corn Chowder Recipe is exactly what you need. It’s loaded with fresh garden-fresh zucchini and sweet corn, all simmered to tender perfection and blended just right to deliver a velvety, rich chowder that’s both hearty and light. The layers of flavor from bacon, thyme, and fresh vegetables come together beautifully in this recipe that’s simple enough for a weeknight yet impressive enough to share with family and friends.
Ingredients You’ll Need
The magic of this Zucchini Corn Chowder Recipe lies in its simple but carefully chosen ingredients. Each one plays a key role, whether it’s adding depth, brightness, or that creamy texture that makes chowders so irresistible.
- Butter: Provides a rich, buttery base that enhances every other flavor in the chowder.
- Bacon: Adds a smoky, savory crunch that wakes up the palate right from the start.
- Yellow onion: Gives a natural sweetness and aroma that melts perfectly into the broth.
- Celery: Adds subtle earthiness and a bit of crunch to balance the creaminess.
- Carrot: Brings a hint of sweetness and beautiful color to brighten the pot.
- Garlic cloves: Impart a fragrant warmth that ties all the veggies together.
- Dried thyme: Offers a subtle herbaceous note that complements the fresh vegetables.
- Russet potatoes: Create that hearty, comforting base that thickens the chowder naturally.
- Water or veggie stock: Provides the perfect cooking liquid for simmering everything to tender goodness.
- Bay leaf: Adds complexity and depth during the simmering process.
- Fresh corn kernels: Sweet, juicy bursts of summer that shine in every spoonful.
- Zucchini: Adds freshness and a mild flavor that beautifully balances the sweetness of corn.
- Half and half: Creates that velvety, creamy finish without being overpowering.
- Kosher salt and black pepper: Essential seasoning to bring out every flavor.
- Chopped parsley: A fresh, bright garnish that adds color and a hint of herbal sharpness.
- Cayenne pepper (optional): For those who love a subtle kick to contrast the creaminess.
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, then add chopped bacon so it browns and releases all those irresistible smoky oils. This step sets the savory foundation for your chowder, infusing it with a delicious depth right from the start.
Step 2: Sauté Vegetables
Next, toss in the chopped yellow onion, celery, carrot, minced garlic, and dried thyme. Let them cook gently until they soften and become fragrant. This builds the aromatic heart of your chowder, offering that lovely mix of sweetness and earthiness that will complement the main flavors.
Step 3: Add Potatoes and Simmer
Stir in the diced russet potatoes, pour in the water or veggie stock, and pop in the bay leaf. Bring the mixture to a simmer and let the potatoes cook until they’re halfway tender. This slow simmering infuses the broth with potato starch, naturally thickening the chowder as it cooks.
Step 4: Add Zucchini and Corn
Now it’s time to add the fresh zucchini cubes and sweet corn kernels. Season generously with kosher salt and freshly ground black pepper. Let everything simmer again until all the vegetables are tender and perfectly cooked. The zucchini adds a light freshness, balancing the sweetness of the corn beautifully.
Step 5: Puree and Finish
Remove the bay leaf, then use an immersion blender (or carefully work in batches with a regular blender) to puree a portion of the chowder until smooth. Return it to the pot and stir in the half and half for that luscious, creamy finish. Warm it gently and taste to adjust seasoning if needed.
Step 6: Serve
Ladle the chowder into bowls, ready for your chosen garnishes and sides. The texture should be silky yet still chunky enough to enjoy the fresh vegetables in every bite. This step is where the magic comes together into a comforting, satisfying meal.
How to Serve Zucchini Corn Chowder Recipe
Garnishes
To make your Zucchini Corn Chowder Recipe truly pop, finish with a sprinkle of freshly chopped parsley for that bright, herbal note. If you like a little heat, a dash of cayenne pepper adds a vibrant contrast to the creamy sweetness, waking up your taste buds delightfully.
Side Dishes
This chowder pairs wonderfully with crusty bread or warm cornbread to soak up every last drop. A crisp green salad with a simple vinaigrette provides a refreshing textural contrast that complements the chowder’s rich creaminess perfectly.
Creative Ways to Present
For a fun twist, serve your zucchini corn chowder in hollowed-out mini pumpkins or bread bowls to impress guests. You can also top it with crispy bacon bits or shredded sharp cheddar for an extra indulgent finish that makes every spoonful feel like a treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover zucchini corn chowder to airtight containers and refrigerate for up to 3 days. The flavors will continue to meld beautifully, making it even tastier the next day. Just remember to give it a good stir before serving.
Freezing
You can freeze this chowder, but because it contains half and half, it’s best to freeze it before adding the cream. Freeze the vegetable base in a freezer-safe container for up to 3 months, then thaw and stir in fresh half and half when reheating for the best texture.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent scorching. If the chowder feels too thick after refrigeration or freezing, thin it out with a splash of water, milk, or stock until it reaches your desired consistency.
FAQs
Can I make this Zucchini Corn Chowder Recipe vegan?
Absolutely! Just swap the butter for olive oil, use a plant-based bacon substitute or omit it, and replace the half and half with coconut milk or a creamy nut milk. The chowder will still be rich and flavorful.
What if I don’t have fresh corn?
Frozen corn works just fine in this recipe and can actually be more convenient year-round. Just add it straight from frozen when you add the zucchini, and simmer until tender.
Can I use other types of potatoes?
You can substitute russet potatoes with Yukon gold potatoes for a slightly buttery texture or red potatoes for a firmer bite. Just keep in mind cooking times might vary slightly.
Is this chowder spicy?
The base recipe isn’t spicy, but you can add cayenne pepper or a pinch of chili flakes to give it a little kick. It’s completely customizable to your heat preference.
How thick is the chowder?
This zucchini corn chowder recipe strikes a beautiful balance between creamy and chunky. Partially pureeing the soup thickens it naturally while still leaving plenty of tender vegetable pieces for texture.
Final Thoughts
Nothing beats a warm bowl of homemade Zucchini Corn Chowder Recipe to brighten chilly days or celebrate the flavors of summer. It’s a recipe that feels like a big comforting hug, packed with fresh, simple ingredients that come together effortlessly. Whether you’re enjoying it solo or sharing around the family table, this chowder is sure to become one of your favorite go-to meals. Dive in and savor every spoonful—you won’t regret it!
Print
Zucchini Corn Chowder Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This comforting Zucchini Corn Chowder is a creamy, hearty soup that combines fresh summer vegetables like zucchini and sweet corn with tender potatoes, smoky bacon, and aromatic herbs. Perfect for a nourishing lunch or dinner, this chowder is easy to prepare and delivers a rich, satisfying flavor with a velvety texture thanks to blending part of the soup and finishing with half and half.
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 fresh sweet corn, husk and silk removed, kernels cut from cob (about 2 3/4 cups corn kernels)
- 1 medium zucchini, diced into 1/2-inch cubes (about 1 1/2 cups)
Dairy and Seasoning
- 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, melt the butter over medium heat. Add the chopped bacon and cook, stirring occasionally, until the bacon is browned and crisp, releasing its flavorful fat.
- Sauté Vegetables: Add the chopped onion, celery, carrot, minced garlic, and dried thyme to the pot. Cook the mixture, stirring frequently, until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Potatoes and Simmer: Stir in the diced potatoes, pour in the water or vegetable stock, and add the bay leaf. Bring the mixture to a simmer and cook until the potatoes are halfway tender, approximately 15 minutes.
- Add Zucchini and Corn: Mix in the diced zucchini and fresh corn kernels. Season with kosher salt and freshly ground black pepper. Continue to simmer the chowder until all the vegetables are tender, about 10 minutes more.
- Puree and Finish: Remove and discard the bay leaf. Using an immersion blender, puree a portion of the chowder directly in the pot to create a creamy consistency while still keeping some texture. Stir in the half and half, warm through gently over low heat, and adjust seasoning as needed.
- Serve: Ladle the chowder into bowls. Garnish with chopped fresh parsley and, if desired, a sprinkle of cayenne pepper for a touch of heat. Serve hot and enjoy.
Notes
- For a vegetarian version, omit the bacon and use vegetable stock instead of water.
- Adjust the thickness of the chowder by blending more or less of the soup.
- Fresh corn is best for peak sweetness, but frozen corn can be substituted if fresh is not available.
- Half and half can be replaced with heavy cream or milk for variation in richness.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
