Zucchini Corn Chowder Recipe

This Zucchini Corn Chowder brings together the best of summer vegetables in a creamy, comforting bowl. Fresh zucchini and sweet corn create a perfect harmony of flavors, while the rich broth delivers warmth and satisfaction. You’ll love how this hearty soup transforms simple ingredients into something extraordinary.

Why This Zucchini Corn Chowder Recipe Works

The secret lies in the technique of partially pureeing the soup. This creates the perfect creamy base while maintaining delightful chunks of vegetables for texture. The combination of fresh corn kernels and tender zucchini provides natural sweetness that balances beautifully with savory elements.

Using chicken broth as the foundation adds depth, while heavy cream brings richness without overwhelming the fresh vegetable flavors. The addition of crispy turkey bacon provides a smoky element that elevates the entire dish.

What You’ll Need for Zucchini Corn Chowder

This recipe requires simple, fresh ingredients that work together to create maximum flavor. Most items are pantry staples, making this an accessible recipe for any home cook.

Ingredients

• 1 tablespoon unsalted butter
• 2 strips turkey bacon, diced
• 1 cup yellow onion, diced
• 2 cloves garlic, minced
• 1 pound russet potatoes, washed, peeled, diced into ½-inch cubes
• 4 cups chicken broth
• 1 medium zucchini, diced into ½-inch cubes (about 1 ½ cups)
• 4 ears sweet corn, kernels cut from cob (2 ¾ cups or 2 cans corn kernels, drained)
• 1 cup heavy cream
• ⅛ teaspoon kosher salt
• ⅛ teaspoon black pepper
• Fresh parsley, chopped
• 1 teaspoon jalapeño, seeded, minced
• Cayenne pepper, optional

Tools

• Large heavy-duty stockpot or Dutch oven
• Immersion blender
• Sharp knife for chopping vegetables
• Cutting board
• Large mixing bowl
• Ladle for serving

How to Make Zucchini Corn Chowder

Serving and Storage Tips for Zucchini Corn Chowder

Serving Tips

Serve this chowder hot in warmed bowls for the best experience. Garnish with fresh chopped parsley and a light sprinkle of cayenne pepper for color and heat. Crusty bread or crackers make excellent accompaniments.

For a complete meal, pair with a simple green salad or serve alongside Ultimate Chicken Casserole for a hearty dinner spread.

Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin the consistency. The chowder may thicken when chilled, which is completely normal.

Mistakes to Avoid while making Zucchini Corn Chowder

Overcooking the zucchini leads to mushy vegetables that break down completely. Add zucchini during the final cooking stage to maintain its texture and bright color.

Adding cream too early or at too high heat can cause curdling. Always add cream during the final minutes of cooking over medium heat, stirring gently.

Skipping the partial pureeing step results in a thin, brothy soup instead of a proper chowder. This technique is essential for achieving the signature creamy consistency.

Suggestions for Zucchini Corn Chowder

Transform this basic recipe by adding other summer vegetables like diced bell peppers or cherry tomatoes. For protein variations, consider adding cooked chicken or shrimp during the final minutes.

Make it lighter by substituting half-and-half for heavy cream, or create a dairy-free version using coconut milk. For inspiration, check out this Creamy Vegan Corn Chowder Recipe.

Spice lovers can increase the jalapeño or add diced poblano peppers for more heat. Fresh herbs like thyme or basil make excellent garnishes alongside the traditional parsley.

For a heartier meal, serve with Creamy Garlic Shrimp Pasta or pair with Keto Cloud Cake for dessert.

Conclusion

This Zucchini Corn Chowder recipe delivers comfort and flavor in every spoonful. The combination of fresh vegetables, creamy texture, and savory elements creates a satisfying meal that works for any season. With simple ingredients and straightforward techniques, you’ll have this delicious chowder on the table in under an hour.

The versatility of this recipe makes it perfect for using up summer garden vegetables or creating a cozy meal any time of year. Try different variations and make it your own signature dish.

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Easy Zucchini Corn Chowder Recipe

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• Author: Jennie Graham
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

A creamy, comforting chowder featuring fresh zucchini and sweet corn in a rich, flavorful broth that’s perfect for any season.

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Ingredients

Scale 1x2x3x

• 1 tablespoon unsalted butter
• 2 strips turkey bacon, diced
• 1 cup yellow onion, diced
• 2 cloves garlic, minced
• 1 pound russet potatoes, washed, peeled, diced into ½-inch cubes
• 4 cups chicken broth
• 1 medium zucchini, diced into ½-inch cubes (about 1 ½ cups)
• 4 ears sweet corn, kernels cut from cob (2 ¾ cups or 2 cans corn kernels, drained)
• 1 cup heavy cream
• ⅛ teaspoon kosher salt
• ⅛ teaspoon black pepper
• Fresh parsley, chopped
• 1 teaspoon jalapeño, seeded, minced
• Cayenne pepper, optional

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Instructions

1. In a large heavy-duty bottom stockpot or Dutch oven over medium heat, melt butter.
2. Add diced turkey bacon and cook until it renders its fat and begins to brown, about 3-4 minutes.
3. Add onion and garlic. Cook until vegetables begin to soften, about 5 minutes, stirring a couple of times.
4. Add potatoes and broth to the pot.
5. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and simmer for 8-10 minutes.
6. Add zucchini, corn, heavy cream, salt, and pepper. Simmer for additional 8-12 minutes, or until all vegetables are completely tender.
7. Remove half of the chowder, pouring it into a separate bowl. Using an immersion blender, puree the remaining chowder until smooth. Stir the other half back into the pot.
8. Salt and pepper to taste. Serve garnished with freshly chopped parsley, jalapeño, and a sprinkle of cayenne pepper, optional.

Notes

• Cut all vegetables into uniform ½-inch pieces to ensure even cooking and professional presentation
• Don’t skip the partial pureeing step – it creates the perfect creamy texture while maintaining chunks for interest
• Fresh corn kernels work best, but frozen corn (thawed) is an acceptable substitute when fresh isn’t available
• Add the cream towards the end to prevent curdling and maintain the smooth, rich texture
• Fresh corn kernels provide the best flavor and texture, but canned corn (drained) works when fresh isn’t available
• The chowder will thicken as it cools, so don’t worry if it seems slightly thin while hot
• This recipe doubles easily for larger crowds and freezes well for up to 3 months

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup

Keywords: summer vegetable soup, creamy corn chowder, fresh zucchini recipes, hearty vegetable soup, comfort food recipes, easy chowder recipe, healthy soup recipes, weeknight dinner ideas