Zucchini Corn Chowder: Easy Delicious Soup Recipe to Try

The first time I sipped a spoonful of zucchini corn chowder, it reminded me of summer evenings in my mom’s kitchenscreen door swinging, pot simmering, laughter floating in. This healthy zucchini soup is bubbling all over Pinterest right nowrustic, creamy, and naturally sweet from the corn. Ready in just 30 minutes, it’s a one-pot, no-stress meal. A cozy easy recipe that’s pure comfort in a bowl.

This creamy delight blends tender zucchini, sweet corn, and soft potatoes into a light yet satisfying broth. You likely have most ingredients on hand: onion, garlic, broth, and perhaps a splash of milk. It’s where classic chowder meets garden-fresh simplicitywith minimal fuss. Scroll down for full instructions and pro tips!

I grew up snapping beans in the backyard, learning that “homemade” didn’t need to mean hard work. This soup delivers that same energypractical, nourishing, made for weeknights or lazy Sundays. I tested it several ways and perfected a trick that makes it velvety-smooth without relying on heavy cream.

Why You’ll Love This Zucchini Corn Chowder

When it comes to cozy meals, this chowder checks all the boxes: creamy, hearty, and absolutely bursting with fresh garden flavors. Here’s why you’ll adore it:

• Simple and comforting: It’s made with easy-to-find ingredients that may already be in your pantry or fridge.
• Quick and practical: Ready in just 40 minutesfrom prep to table.
• Seasonally inspired: A beautiful way to use summer zucchini and fresh sweet corn, or canned corn for convenience year-round.
• One-pot wonder: Minimal cleanup equals major satisfaction!

Key Ingredients & Substitutions

This chowder embraces accessible pantry staplesand allows for creative swaps without sacrificing flavor or texture:

Step-by-Step: How to Make Zucchini Corn Chowder

Let’s transform these humble ingredients into a rich, garden-fresh chowder. Here’s how:

1. Sizzle the bacon: In a large stockpot, melt the butter over medium heat. Add diced bacon and cook until crisp, about 3–4 minutes. Remove with a slotted spoon and set aside if desired for topping.
2. Soften the veggies: Add chopped onion and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally, until translucent and fragrant.
3. Add the potatoes: Stir in diced potatoes and pour in the chicken broth. Increase heat and bring to a boil, then reduce and simmer uncovered for 8–10 minutes, just until the potatoes begin to soften.
4. Introduce zucchini and corn: Add diced zucchini, corn kernels, salt, pepper, and cream. Stir well and simmer for 8–12 minutes until all veggies are fork-tender. Stir occasionally to prevent sticking.
5. Blend to finish: Using an immersion blender, puree about half the chowder directly in the pot for a creamy consistency. Alternatively, carefully transfer to a countertop blender in batches. Return reserved bacon and remaining chowder to the pot and gently stir to combine.

Pro Tip: Garnish just before serving with chopped parsley, chives, or a pinch of cayenne for a pop of color and zing.

Storage & Serving Suggestions

Leftovers? Lucky you! This chowder stores beautifully and tastes even better the next day.

Serving Ideas: Pair with a rustic loaf of sourdough, garlic toast, or a crisp green salad drizzled with vinaigrette for a satisfying complete meal.

Troubleshooting & Tips

Cooking this chowder should feel relaxed and fuss-free. Keep these tips handy:

• Too thick? Add extra chicken broth, cream, or milk to reach desired consistency.
• Too thin? Simmer uncovered until evaporated slightly, or mash a few potato chunks to thicken naturally.
• No immersion blender? Carefully use a high-speed blender. Let the soup cool slightly first, blend in batches, and return to the pot.

Pro Tip: Season in layers. A well-developed flavor comes from adding small pinches of salt throughout cooking, not just at the end.

Expert Insight: The Appeal of Zucchini Corn Chowder

Zucchini corn chowder combines the sweetness of summer corn with the mild, tender bite of zucchini, delivering a balance of flavor and nutrition. Both vegetables are rich in fiber and essential nutrients like vitamin C, making this cozy chowder not just deliciousbut nourishing and fulfilling, too.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

Finding the Perfect Balance in Zucchini Corn Chowder

Perfecting this zucchini corn chowder took time. My first attempts were too watery or soft. After several tweakslike sautéing the vegetables slowly and blending just half the soupthe end result was spot-on. It’s now my go-to for breezy evenings when the family gathers around a warm bowl.

FAQs ( Zucchini Corn Chowder )

Wrapping Up Your Cozy Zucchini Corn Chowder

This zucchini corn chowder comes together in about 40 minutes, blending tender vegetables with a creamy, heartwarming broth. It’s surprisingly simple to make and naturally sweet from the garden-fresh cornperfect for a homemade meal on any evening.

Customize it your way: opt for turkey bacon or go meat-free. Leftovers store well and taste even better the next day. Add finishing touches like fresh herbs or a spicy sprinkle of cayennethe little extras that truly elevate the dish.

Have a spin on this recipe or a photo to share? Drop your favorite toppings or experiences in the comments. Pass this one alongit’s soup-night comfort at its coziest.

Yesica Andrews

Zucchini Corn Chowder: Easy Delicious Soup Recipe to Try

This creamy zucchini corn chowder combines fresh garden vegetables with crispy bacon for a healthy and comforting soup that’s perfect for any season.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 people

Calories: 185

Ingredients Method Notes

Ingredients

  

• 1 tablespoon unsalted butter
• 2 strips bacon, diced
• 1 cup yellow onion, diced
• 2 cloves garlic, minced
• 1 pound russet potatoes, peeled and diced into ½-inch cubes
• 4 cups chicken broth
• 1 medium zucchini, diced into ½-inch cubes (about 1 ½ cups)
• 4 ears sweet corn, kernels cut from cob (2 ¾ cups or 2 cans corn kernels, drained)
• 1 cup heavy cream
• ⅛ teaspoon kosher salt
• ⅛ teaspoon black pepper
• fresh parsley, chopped (for garnish)
• 1 teaspoon jalapeno, seeded and minced (for garnish)
• cayenne pepper, optional (for garnish)

Method

 

1. Melt butter in a large heavy-duty bottom stockpot or Dutch oven over medium heat.
2. Add diced bacon and cook until fat renders and bacon begins to brown, about 3-4 minutes.
3. Add diced onion and minced garlic; cook until vegetables soften, about 5 minutes, stirring occasionally.
4. Add diced potatoes and chicken broth; increase heat to medium-high and bring to a simmer.
5. Reduce heat to medium and simmer for 8-10 minutes until potatoes are tender.
6. Add diced zucchini, corn kernels, heavy cream, salt, and pepper; simmer for another 8-12 minutes until all vegetables are tender.
7. Remove half of the chowder and place into a separate bowl.
8. Use an immersion blender to puree the remaining chowder until smooth.
9. Stir the pureed chowder back into the pot with the reserved half.
10. Adjust salt and pepper to taste.
11. Serve hot, garnished with chopped parsley, jalapeno, and a sprinkle of cayenne pepper if desired.

Notes

• For a vegetarian version, omit bacon and use vegetable broth. Leftovers store well in the refrigerator for up to 3 days.