Zucchini Corn Chowder with Bacon
This Zucchini Corn Chowder with Bacon is thick, creamy and packed with fresh corn, zucchini and tender potatoes. It’s smoky, satisfying and made in one pot with no flour or roux!
Servings: 8 servings
Calories: 201kcal
Equipment
Ingredients
- 4 slices bacon chopped
- 6 green onions sliced thinly on the bias; reserve the scallions for garnish
- 1 stalk celery chopped
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 4 cups chicken stock
- 1 lb. yukon gold potatoes about 2; cut into 1" chunks
- 1 medium red bell pepper seeded and chopped
- 1 medium zucchini chopped; about 1 1/2 cups
- 4 ears corn shucked and removed from cob; 2 1/2 - 3 cups kernels; see note 2
- 1 cup half and half see note 3
- salt and pepper, to taste
Instructions
- Cook the bacon over medium heat in a large Dutch oven or soup pot until crispy. Remove from the pot with a slotted spoon and place on a paper towel lined plate.4 slices bacon
- Add the white and light green parts of the green onion (reserve dark green scallions for finishing) and celery to the bacon grease and cook for 3-5 minutes until softened. Add the garlic, smoked paprika and thyme and cook 30 seconds longer.6 green onions, 1 stalk celery, 3 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon dried thyme
- Add the chicken stock to the pot and bring to a boil. Add the potatoes and cook for 3-5 minutes or until halfway cooked. Add the red bell pepper, zucchini and corn and cook 5-7 minutes more or until tender. Remove from heat.4 cups chicken stock, 1 lb. yukon gold potatoes, 1 medium red bell pepper, 1 medium zucchini, 4 ears corn
- Transfer roughly half of the soup to a blender or food processor and process until smooth. Add the pureed soup back to the pot, then stir in the half and half and season with salt and pepper to taste. If the soup isn't quite warm enough, heat it gently on the stove top until it reaches the desired temperature.1 cup half and half, salt and pepper, to taste
- Stir the scallions into the soup or simply use them as a garnish with the crumbled bacon. Serve and enjoy!
Notes
- Pro tip: Purée about half of the chowder for the best texture. The potatoes and corn naturally thicken the broth, making it rich and creamy without flour or a roux, while leaving some of the vegetables whole gives it plenty of texture.
- Fresh corn is especially sweet and flavorful when it’s in season, but you can substitute 2½–3 cups frozen corn. There’s no need to thaw it first.
- Stir half and half in once the vegetables are cooked and heat gently. Avoid boiling the chowder after adding it, as high heat can cause the dairy to separate.
- Store leftover chowder in an airtight container in the refrigerator for 3–4 days. Store the bacon separately so it stays crisp, and add it after reheating. To reheat: Warm gently over medium-low heat on the stovetop, stirring occasionally, or reheat individual portions in the microwave.
- I don’t recommend freezing this chowder. The potatoes and zucchini can become soft or grainy after thawing, and the half-and-half may separate.
Nutrition
Calories: 201kcal | Carbohydrates: 24g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 145mg | Potassium: 668mg | Fiber: 3g | Sugar: 6g | Vitamin A: 951IU | Vitamin C: 40mg | Calcium: 64mg | Iron: 2mg