I’ve been making this zucchini corn chowder for years, and it’s honestly one of my family’s favorites. When I have too much zucchini from our New Orleans farmers market (which happens a lot!), this creamy, hearty soup is exactly what we crave on those rare cool evenings.
Table of contents
Creamy Zucchini Corn Chowder
My go-to creamy chowder loaded with fresh corn, zucchini, and crispy bacon - comfort in a bowl!
Ingredients
- 4 strips bacon cooked, chopped into bits
- 1/2 large yellow onion diced
- 2 ribs carrots finely diced
- 5 ears corn cut off from the cob
- 4 cloves garlic minced
- 5 cups chicken broth low sodium
- 2 yellow potatoes peeled and cut into 1/4-inch cubes
- 1 1/4 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/4 tsp thyme
- 1/8 tsp cayenne pepper
- 1 large zucchini cut into quarters lengthwise, then sliced
- 1 large yellow squash cut into quarters lengthwise, then sliced
- 2 cups half and half or whole milk
Instructions
- Cook bacon bits in a large pot for about 5 minutes until they're nice and crispy.
- Toss in onion and carrots, cook for 3 minutes, then add corn and cook 4 more minutes.
- Add garlic and cook for 1 minute until it smells amazing.
- Pour in chicken broth and bring to a simmer.
- Add potatoes and all your seasonings, then simmer for 10 minutes.
- Add zucchini and yellow squash, cook until potatoes are fork-tender, about 10-12 minutes.
- Scoop out 2 cups of the chowder and blend until smooth, then stir it back in.
- Mix in the half and half, take it off the heat, and let it sit for 10 minutes.
Notes
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 285Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 52mgSodium: 981mgCarbohydrates: 32gFiber: 5gSugar: 12gProtein: 12g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Here’s what I grab from my kitchen to make this cozy chowder. Trust me, you probably have most of this already!
- 4 strips bacon (I cook mine ahead and keep it crispy)
- 1/2 large yellow onion (diced small)
- 2 carrots (diced tiny – my kids notice if they’re too big!)
- 5 ears fresh corn (frozen works too when it’s not summer)
- 4 cloves garlic (minced fine)
- 5 cups low-sodium chicken broth
- 2 yellow potatoes (I peel and cube these small)
- 1 large zucchini (quartered and sliced)
- 1 large yellow squash (same as the zucchini)
- 2 cups half and half (whole milk works too)
- Basic seasonings you’ve got in your spice rack
- Large pot or Dutch oven
- Blender (even an immersion blender works!)
How I Make This Chowder
Time needed: 45 minutes
My family’s favorite creamy zucchini corn chowder with bacon and fresh vegetables.
- Start with the bacon
I heat my big pot over medium heat and cook those bacon bits for about 5 minutes until they’re golden and crispy. Then I add the diced onion and carrots and let them cook for 3 minutes. Next goes the corn – cook it for another 4 minutes until everything smells incredible.
- Add the garlic and broth
I stir in that minced garlic and cook it for just 1 minute – you’ll smell it right away! Then I pour in all the chicken broth and turn the heat up to medium-high until it starts bubbling.
- Cook the potatoes
Now I add those cubed potatoes along with all my seasonings – salt, pepper, paprika, parsley, thyme, and just a pinch of cayenne. I turn the heat back down to medium and let everything simmer for 10 minutes.
- Add the squash
Time for the zucchini and yellow squash! I add them in and cook everything until the potatoes are fork-tender and the squash is just right – usually about 10-12 minutes.
- Make it creamy
Here’s my favorite part! I carefully scoop out 2 cups of the chowder and blend it until it’s completely smooth – this takes about 1-2 minutes. Then I stir that silky mixture back into the pot, add the half and half, and take it off the heat. I let it rest for 10 minutes before serving.
My Best Tips for This Chowder
- Don’t peel that zucchini! I learned this the hard way – the skin stays tender and adds such pretty color.
- Let the chowder cool for a minute before blending – trust me, hot soup and blenders don’t mix well (speaking from experience!).
- Fresh corn is amazing, but frozen corn kernels work perfectly when it’s not summer in Louisiana.
- Want it vegetarian? Skip the bacon and use vegetable broth instead – I add a splash of olive oil for richness.
- If your chowder tastes flat, add a tiny splash of apple cider vinegar – it brightens everything up!
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Questions I Get About This Chowder
A chowder needs two things – a creamy, thick base and chunky pieces of vegetables or seafood. That’s what makes it different from regular soup!
Nope! I never peel my zucchini for this recipe. The skin gets tender and adds nutrition plus that lovely green color.
Usually it needs more salt or a bit of acid. I add salt bit by bit, then try a splash of apple cider vinegar to wake up all the flavors.
Absolutely! Just skip the bacon and use vegetable broth instead of chicken broth. I add a tablespoon of olive oil when I cook the onions to replace that richness.
Ways to Switch It Up
- Make it spicy: I add diced jalapeños with the onions and bump up that cayenne – my husband loves it this way!
- Add protein: Sometimes I throw in leftover rotisserie chicken or some andouille sausage during the last few minutes.
- Dairy-free version: Coconut milk works beautifully instead of half and half – it’s so creamy and rich.
- Fresh herb twist: I love adding fresh basil or dill right before serving when my garden’s going crazy.
- Smoky flavor: I use smoked paprika instead of regular and add just a tiny bit of liquid smoke.
Dietary Notes
| Diet | Works? | What I’d Change |
|---|---|---|
| Gluten-Free | Yes | Nothing! It’s naturally gluten-free |
| Dairy-Free | No | Use coconut milk instead of half and half |
| Vegan | No | Skip bacon, use veggie broth and coconut milk |
| Keto | No | Swap potatoes for cauliflower florets |
| Nut-Free | Yes | No nuts in this recipe at all |
Storing and Reheating
- In the fridge: I keep this covered for up to 4 days – honestly, it tastes even better the next day!
- Freezing: It freezes great for up to 3 months, though the dairy might look a little separated when you thaw it (just stir it up!).
- Thawing: I always thaw it overnight in the fridge so it heats evenly.
- Reheating: I warm it slowly on the stove over medium-low heat, stirring now and then, or use the microwave in 30-second bursts.
- Make-ahead trick: I sometimes make the base without the cream, then add it when I’m reheating – keeps it fresh tasting!
Save This Recipe for Later
This chowder has become such a staple in our house, especially during those busy weeks when I need something comforting but quick. I’d love for you to save it and let me know how it turns out in your kitchen!
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