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4.9 from 90 votes

Zucchini Corn Chowder

Zucchini Corn Chowder is a creamy and delicious soup filled with garden fresh corn and zucchini and crispy bacon.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 people
Calories: 185 kcal
Course: Side Dish , Soup
Cuisine: American

Ingredients

  • 1 tablespoon unsalted butter
  • 2 trips 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, husk + silk removed, 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
Garnish
  • fresh parsley, chopped
  • 1 teaspoon jalapeño, seeded, minced
  • cayenne pepper, optional

Instructions

    Cup of Yum
  1. In a large heavy-duty bottom stockpot or Dutch oven over medium heat, melt butter.
  2. Add diced bacon and cook until bacon 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.
  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 of the 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 of the chowder back into the pot.
  8. Salt and pepper to taste. Serve garnished with freshly chopped parsley, jalapeno, and a sprinkle of cayenne pepper, optional.

Nutrition Information

Serving 1bowl Calories 185kcal (9%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 185

% Daily Value*

Serving 1bowl
Calories 185kcal 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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