Another day, I stood in my kitchen with a basket of just-picked corn, their silk still clinging stubbornly to the kernels, and a few bright zucchinis from my neighbor’s garden. The smell of the earth still clung to them. I’ve always believed that food tastes better when you can still remember where it came from, maybe it’s a sign of my age, or maybe it’s just the way I was raised.
That afternoon, I thought about the chowders I used to make in my twenties — thick, heavy, and laden with cream. Delicious, yes, but not the kind of dish you can enjoy without needing an afternoon nap. These days, I prefer something just as comforting but a little lighter, brimming with fresh vegetables and flavor you can taste in every spoonful.
When I was teaching, I would sometimes bring a pot of soup to share in the teachers’ lounge. The steam would curl up into the air, carrying the smell of garlic and bacon, and without fail, someone would peek in to ask, “What’s in the pot?” I’d always smile and tell them it was “just a little something to warm us up.” That’s what this chowder is — a little something to warm you up, body and soul.
I’ve made many variations over the years, but this one, with sweet corn, tender zucchini, a touch of smoky bacon, and creamy broth, has become my favorite. It’s the kind of recipe that doesn’t just fill your stomach, it lingers in your memory.
Short Description
A hearty yet fresh chowder made with sweet corn, tender zucchini, smoky bacon, and creamy broth. Comforting, flavorful, and perfect for enjoying any time of year.
Key Ingredients
- 4 strips bacon, cooked and chopped
- 1/2 large yellow onion, diced
- 2 ribs celery, finely diced
- 5 ears corn, kernels cut from cob (about 3 ¾ cups)
- 4 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 2 russet potatoes, peeled and diced 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 dried thyme
- 1/8 tsp cayenne pepper
- 1 large zucchini, quartered lengthwise and sliced
- 1 large yellow squash, quartered lengthwise and sliced
- 2 cups half and half (or whole milk)
Tools Needed
- Large Dutch oven or stockpot
- Wooden spoon or spatula
- Sharp chef’s knife
- Cutting board
- Measuring spoons and cups
- Blender or food processor
Cooking Instructions
Step 1: Crisp the Bacon
Place a large Dutch oven over medium heat. Add the bacon strips and cook for about 5 minutes until crisp. Transfer to a plate lined with paper towels, then crumble once cooled. Keep a little of the bacon fat in the pot for flavor.
Step 2: Build the Flavor Base
Add diced onion and celery to the pot. Sauté for about 3 minutes until softened. Stir in the corn kernels and cook for another 4 minutes, letting them release their sweetness. Add the garlic and sauté just 1 minute — enough to turn fragrant but not burnt.
Step 3: Simmer the Broth and Potatoes
Pour in the chicken broth. Increase heat to medium-high until it begins to simmer. Add potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Reduce to medium heat and cook for 10 minutes until the potatoes begin to soften.
Step 4: Add the Squash
Stir in zucchini and yellow squash. Cook for another 10–12 minutes, or until potatoes are tender and vegetables are fully cooked.
Step 5: Blend for Creaminess
Carefully transfer 2 cups of the chowder to a blender or food processor. Puree until smooth, about 1–2 minutes. Pour back into the pot and stir.
Step 6: Add the Creaminess
Pour in the half and half. Stir gently, then remove from heat. Let it sit for 10 minutes to allow the flavors to mingle before serving.
Why You’ll Love This Recipe
Flavorful and Fresh: Sweet corn, tender zucchini, and smoky bacon create a balance of flavors in every spoonful.
Comfort without the Weight: Creamy, but not overly heavy — perfect for year-round enjoyment.
Nourishing: Packed with vegetables, this chowder offers both comfort and wholesome goodness.
Flexible: Works beautifully as a main dish or a side, and you can swap ingredients to fit the season.
Crowd-Pleaser: Loved by kids and adults alike, especially when served with crusty bread.
Mistakes to Avoid & Solutions
Overcooking the Vegetables: Squash can turn mushy if left too long. Add them only in the last 10–12 minutes.
Skipping the Bacon Fat: Draining all the fat will lose flavor. Keep a tablespoon in the pot for richness.
Boiling the Cream: Adding half and half while boiling can cause it to curdle. Always lower the heat first.
Blending All the Chowder: Pureeing the entire pot will remove the lovely texture. Blend only part for a creamy yet chunky result.
Underseasoning: Potatoes and cream need enough salt to bring out flavor — taste and adjust before serving.
Serving and Pairing Suggestions
Serve hot with a sprinkle of crumbled bacon and fresh parsley on top.
Pair with warm, crusty bread or cornbread for dipping.
For a lighter meal, serve alongside a simple green salad with a tangy vinaigrette.
Works beautifully in a family-style setting or ladled into mugs for a cozy night in.
Storage and Reheating Tips
Store cooled chowder in an airtight container in the fridge for up to 4 days.
For longer storage, freeze in portions for up to 2 months (leave out the half and half before freezing; add it when reheating).
Reheat gently on the stove over low heat, stirring often. Avoid boiling to keep the cream from separating.
FAQs
1. Can I use frozen corn?
Yes, about 3 ¾ cups of frozen corn works well. No need to thaw before adding.
2. Can I make this vegetarian?
Swap the bacon for olive oil and use vegetable broth instead of chicken broth.
3. What’s the best potato for chowder?
Russet potatoes give a starchy creaminess, but Yukon Golds hold their shape better.
4. Can I make it ahead?
Yes, but add the half and half just before serving for the freshest taste.
5. How can I make it spicier?
Increase the cayenne pepper or add a diced jalapeño with the onion and celery.
Tips & Tricks
Use a sharp knife for cutting corn off the cob — a dull blade crushes kernels.
Roast the corn before adding for a smoky depth of flavor.
If you like thicker chowder, mash a few potato chunks directly in the pot instead of blending.
Sprinkle a little smoked paprika on top before serving for color and aroma.
Recipe Variations
Seafood Corn Chowder: Add cooked shrimp or crab in the last 5 minutes of cooking.
Cheesy Corn Chowder: Stir in 1 cup shredded cheddar or pepper jack cheese when adding the cream.
Southwest Style: Add diced green chilies, black beans, and cilantro for a zesty twist.
Herb Lovers: Use fresh thyme and parsley instead of dried for brighter flavor.
Final Thoughts
Sometimes the simplest recipes are the ones that stay with you the longest. This Corn And Zucchini Chowder doesn’t try to be flashy, it just brings together good ingredients and lets them shine. Each spoonful is a mix of tender vegetables, creamy broth, and the kind of comfort that wraps around you like a warm sweater.
I’ve made it for quiet lunches on rainy afternoons and for gatherings where the laughter was as loud as the clinking spoons. I’ve even ladled it into jars to deliver to friends who needed a little extra comfort. It’s the kind of recipe that becomes part of your kitchen repertoire, not because it’s complicated, but because it feels like home.
And if you happen to have fresh corn and zucchini on hand, I’d say the decision is already made — your pot is waiting.
Delicious Creamy Corn And Zucchini Chowder
Print ThisIngredients
- 4 strips bacon, cooked and chopped
- 1/2 large yellow onion, diced
- 2 ribs celery, finely diced
- 5 ears corn, kernels cut from cob (about 3 ¾ cups)
- 4 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 2 russet potatoes, peeled and diced 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 dried thyme
- 1/8 tsp cayenne pepper
- 1 large zucchini, quartered lengthwise and sliced
- 1 large yellow squash, quartered lengthwise and sliced
- 2 cups half and half (or whole milk)
Instructions
Step 1: Crisp the Bacon
Cook bacon in a Dutch oven over medium heat for 5 minutes until crisp. Drain on paper towels, crumble, and keep a little bacon fat in the pot.
Step 2: Build the Flavor Base
Sauté onion and celery for 3 minutes. Add corn and cook 4 minutes, then stir in garlic for 1 minute until fragrant.
Step 3: Simmer the Broth and Potatoes
Pour in broth, bring to a simmer, then add potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Reduce heat and cook 10 minutes.
Step 4: Add the Squash
Stir in zucchini and yellow squash. Cook 10–12 minutes until potatoes are tender.
Step 5: Blend for Creaminess
Puree 2 cups of chowder until smooth, then return to the pot.
Step 6: Add the Creaminess
Stir in half and half, remove from heat, and rest 10 minutes before serving.
