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0 from 12 votes

Zucchini Corn Chowder

Use up all that lingering zucchini for a filling, colorful and cozy soup you can make all year long, topped with crisp bacon bits!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Course: Main Course , Soup
Cuisine: American , International

Ingredients

  • 4 slices Bacon diced
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 onion diced
  • 3 carrots peeled and diced
  • 2 celery ribs diced
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried rosemary
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup 2% milk
  • 1 bay leaf
  • 2 medium zucchini chopped
  • 1 ½ cups corn kernels frozen, canned or roasted
  • Kosher salt and freshly ground black pepper to taste
  • ¼ cup freshly grated parmesan
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme, basil and rosemary until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken broth, milk, bay leaf, zucchini and corn. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  4. Bring to a boil; reduce heat and simmer until zucchini is tender, about 5 minutes. Season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
  5. Serve immediately, garnished with Parmesan, parsley and bacon, if desired.