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Corn and Zucchini Chowder

This corn and zucchini chowder is a creamy, comforting soup filled with sweet corn, tender potatoes, and fresh zucchini, all brought together with a rich, velvety broth. Turkey bacon adds a subtle smoky flavor that enhances the natural sweetness of the vegetables without overpowering them. It’s a hearty yet fresh dish that works beautifully as a light dinner or a satisfying lunch.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6

Ingredients

  • 1 tablespoon butter
  • 4 cups water or vegetable stock
  • 2 medium russet potatoes peeled and diced into ½-inch cubes
  • 1 cup half-and-half
  • 4 ears fresh corn kernels removed (about 2¾ cups)
  • 1 medium zucchini diced into ½-inch cubes
  • 2 strips turkey bacon chopped
  • 1 cup chopped yellow onion
  • 2 celery ribs chopped
  • 1 medium carrot peeled and chopped
  • 2 garlic cloves minced
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper to taste
  • Fresh parsley chopped, for garnish
  • Cayenne pepper optional, for serving

Instructions

Cook the Turkey Bacon

  • In a large pot or Dutch oven, melt butter over medium heat.
  • Add chopped turkey bacon and cook for 3–4 minutes until lightly browned and aromatic.

Sauté the Vegetables

  • Add onion, celery, carrot, garlic, and thyme.
  • Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Add Potatoes and Simmer

  • Stir in diced potatoes, water (or stock), and bay leaf.
  • Bring to a gentle simmer, then reduce heat and cook for 8–10 minutes until potatoes are partially tender.

Add Corn and Zucchini

  • Add corn and zucchini to the pot.
  • Season with salt and pepper.
  • Simmer for another 8–12 minutes, until all vegetables are tender.

Blend for Creaminess

  • Remove the bay leaf.
  • Transfer about 2 cups of the chowder to a blender and blend until smooth.
  • Return the blended mixture to the pot and stir to combine.

Finish and Serve

  • Stir in the half-and-half and heat gently without boiling.
  • Taste and adjust seasoning as needed.
  • Serve warm, garnished with fresh parsley and a pinch of cayenne pepper if desired.

Notes

Fresh vs. frozen corn: Fresh corn gives the best flavor, but frozen corn works well in off-season months.
Texture control: Blend more or less of the soup depending on how creamy you want the final result.
Dairy option: You can substitute half-and-half with whole milk or a splash of cream depending on richness preference.
Make ahead: This chowder tastes even better the next day as the flavors meld together.
Storage: Store in the refrigerator for up to 4 days or freeze (without dairy added) for up to 2 months.