Zucchini Corn Chowder with Bacon
This Zucchini Corn Chowder is proof that summer is soup season! It’s sweet summer corn, zucchini and tender potatoes in a creamy, smoky broth, then it’s topped with plenty of crispy bacon. Part of the soup is puréed for a thick and creamy texture with no flour, and it all comes together in one pot for an easy, satisfying dinner!
This Zucchini Corn Chowder with Bacon is proof that summer is soup season too. There’s no better time of year to make it than when fresh summer corn and zucchini are at their peak. The flavor is simply unmatched.
Potatoes make this corn chowder hearty, while red bell pepper, smoked paprika, thyme and crispy bacon add plenty of smoky, savory flavor.
Half of the soup is puréed to give it a thick texture with no flour, and just enough chunky texture to keep things interesting.
It’s finished with half and half to give this soup its signature creaminess. Serve it with crumbled bacon and scallions for the ultimate summer soup!
Be sure to try my summer vegetable soup with pesto for another delicious way to utilize your summer veggies!
Why you’ll love this recipe
- Fresh and cozy. Sweet corn and zucchini give this chowder plenty of fresh summer flavor, while potatoes, bacon and a creamy broth make it hearty and comforting.
- Thick and creamy with no flour. Puréeing half of the soup naturally thickens the broth without making a roux.
- One-pot meal. The bacon and vegetables are cooked in the same pot for maximum flavor and minimal cleanup.
- Great way to use summer produce. If your garden or farmers market haul is overflowing with zucchini and corn, this recipe puts both to good use.
Recipe ingredients
- Fresh corn: Four ears of corn yield about 2 1/2–3 cups of kernels. Fresh corn is especially sweet and flavorful, but frozen corn may be substituted when fresh isn’t available.
- Zucchini: You’ll need one medium zucchini, cut into bite-sized pieces.
- Bacon: Adds smoky flavor and richness, and the bacon grease is used to sauté the vegetables.
- Green onion and celery: Create a savory flavor base for the chowder. Swap the green onions out with white or yellow onion as desired.
- Garlic: Three cloves add plenty of flavor without overpowering the fresh vegetables.
- Yukon gold potatoes: These have a naturally creamy texture and help thicken the chowder when part of the soup is puréed.
- Red bell pepper. Adds depth of flavor to the soup.
- Chicken broth: Forms the base of the soup. Sub it with vegetable broth as desired.
- Smoked paprika and thyme: Add smoky, savory flavor that pairs especially well with the bacon and corn.
- Half-and-half: Makes the chowder rich and creamy without being overly heavy.
- Salt and pepper: Season to taste at the end since the bacon and chicken broth already contain salt.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
This fresh corn chowder with bacon and zucchini is very easy to make. The veggies can be prepped in advance to make this recipe go more quickly on busy nights.
Pro tip: Use fresh corn for the best flavor. The corn can be removed from the cob up to a few days in advance to make prep time much quicker.
See the recipe card below for full instructions.
Tips for success
- Purée as much or as little as you like. Blending about half creates a creamy chowder that still has plenty of texture. Blend more for a thicker, smoother soup or less for a brothier consistency.
- Fresh corn is ideal when it’s in season, but frozen corn makes this chowder easy to prepare year-round. There’s no need to thaw it first.
- Add the half-and-half at the end and avoid boiling the soup once it’s been added to keep the chowder smooth and creamy.
Recipe FAQs
The potatoes do the work here. Puréeing half of the cooked soup blends some of the potatoes, corn and vegetables into the broth, naturally creating a thick, creamy chowder without flour or cornstarch.
Absolutely. Substitute about 2 1/2–3 cups frozen corn for the fresh corn. There’s no need to thaw it before adding it to the soup.
Yes. Omit the bacon and sauté the onion and celery in 1–2 tablespoons of olive oil or butter instead. The chowder won’t have quite the same smoky flavor, so you may want to add an extra pinch of smoked paprika.
Serving suggestions
This zucchini corn chowder with bacon is plenty hearty all on its own, or you can pair it with the following dishes:
- A fresh side of tricolore salad or tomato cucumber avocado salad.
- Rosemary focaccia bread or crusty sourdough for dunking.
- Air fryer chicken breast or baked pork chops for added protein.
Storage
- Store leftover zucchini corn chowder in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over medium-low heat on the stovetop, stirring occasionally, or heat individual portions in the microwave.
- Bacon. For best results, store the bacon separately and add it after reheating so it stays crisp.
- I don’t recommend freezing this chowder. The potatoes and zucchini can become soft or grainy once thawed, and the half-and-half may separate.
More soup recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Zucchini Corn Chowder with Bacon
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
