Zucchini Corn Chowder

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This creamy Zucchini Corn Chowder is packed with fresh corn, garden zucchini, potatoes, crispy bacon, and herbs for the ultimate late-summer comfort food. It's an easy one-pot dinner that's perfect for using up fresh garden vegetables.

Prep Time15

Cook Time40

Total Time55

Course: 50 of the Best Easy Soup Recipes for Families

Keyword: chowder, corn chowder, soup, Soup Recipe, zucchini

Servings:

Author: Carrian Cheney

Equipment

Ingredients

6 Slices Bacon cooked, chopped into bits
1 Yellow Onion small, minced
2-3 Stalks Celery finely diced
4 Cloves Garlic minced
1 Zucchini large, chopped into quarters lengthwise, then sliced
1-2 Yellow Squash large, cut into quarters lengthwise, then sliced
¾ teaspoon Smoked Paprika
⅛ teaspoon Ground Nutmeg
⅛ teaspoon Cayenne Pepper
1 teaspoon Fresh Thyme or ½ ground thyme
1 teaspoon Fresh Parsley or ½ teaspoon dried parsley
2 Russet Potatoes peeled and chopped into 1/4-inch cubes
6 Ears Corn on the Cob kernels cut from the cob
4 Cups Half and Half or whole milk
2 ¼ Cups Chicken Broth
Kosher Sea Salt season to taste
Ground Black Pepper season to taste

US Customary - Metric

Instructions

In a Dutch oven or pot, cook the bacon over medium low heat until crispy. Remove to a paper towel, lined plate, reserving the bacon grease in the pot.
6 Slices Bacon
Chopped the bacon and set aside.
Cut the kernels off of the corn, as close to the cob as possible, as you want the milk as well. Set aside along with two of the cobs.
6 Ears Corn on the Cob
Increase the heat to medium, and add the onion and celery with a little kosher salt.
1 Yellow Onion, 2-3 Stalks Celery, Kosher Sea Salt
Cook for 3 to 5 minutes or until softened and add the garlic cooking for another 30 to 60 seconds.
4 Cloves Garlic
Add the zucchini and yellow squash, along with the seasonings and herbs.
1 Zucchini, 1-2 Yellow Squash, ¾ teaspoon Smoked Paprika, ⅛ teaspoon Ground Nutmeg, ⅛ teaspoon Cayenne Pepper, 1 teaspoon Fresh Thyme, 1 teaspoon Fresh Parsley
Add about a half a teaspoon of kosher salt and stir, then add the potatoes and add another teaspoon of kosher salt and stir again.
Kosher Sea Salt, 2 Russet Potatoes
Add the corn and two cobs. Gently pour in the half-and-half and broth and stir everything together, seasoning with salt and pepper to taste. Allow to simmer for 20-30 min or until potatoes are tender. Remove the cobs.
4 Cups Half and Half, 2 ¼ Cups Chicken Broth, Kosher Sea Salt, Ground Black Pepper
Test for salt again. Serve up each bowl with crumbled bacon!
Return the mixture to the pot and add the half and half. Stir to combine, then remove from the heat. Serve with crusty bread!

Video

Nutrition