5 from 12 votes
Zucchini Corn Chowder
Zucchini Corn Chowder combines diced bacon, fresh vegetables, and herbs in a creamy broth thickened with flour. This hearty soup features tender zucchini and sweet corn kernels, balanced by savory bacon and Parmesan cheese garnishes. Its rich texture and layered flavors make it a satisfying option for cooler days or comforting meals.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
servings
Course:
Main Course, Soup
Cuisine:
American, International
Ingredients
- 4 lices Bacon diced
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 1 onion diced
- 3 carrot peeled and diced
- 2 celery diced, ribs
- ½ teaspoon thyme dried
- ¼ teaspoon basil dried
- ¼ teaspoon rosemary dried
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk 2%
- 1 bay leaf
- 2 zucchini chopped, medium
- 1 ½ cups corn kernels frozen, canned or roasted
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¼ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve immediately, garnished with Parmesan, parsley and bacon, if desired.
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