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Summer Corn and Zucchini Chowder l SimplyScratch.com #summer #corn #zucchini #potato #chowder #soup #sweetcorn

Summer Corn and Zucchini Chowder

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All of the best veggies in one bowl of this Summer Corn and Zucchini Chowder! Fresh sweet corn, zucchini, russet potatoes and bacon in a light and creamy soup! Serves 6 in about an hour.
Course Soups & Stews
Cuisine American
Keyword bacon, chowder, potato, soup, sweet corn, zucchini
Prep Time 15 mins
Cook Time 30 mins
Additional Time 5 mins
Total Time 50 mins
Servings 6 servings
Calories 147
Author Laurie McNamara


  • olive oil spray
  • 3 slices bacon
  • 1 cup yellow onion diced
  • 1/2 cup carrot diced
  • 1/2 cup celery diced
  • 2 cloves garlic finely minced
  • 2 medium russet potatoes diced
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 quart (4 cups) low-sodium vegetable broth
  • 4 ears sweet corn kernels cut off the cob
  • 1 zucchini chopped
  • 1 cup half & half
  • 2 teaspoons kosher salt more or less to taste
  • black pepper freshly ground, to taste
  • parsley minced for garnish
  • cayenne pepper or paprika, for garnish


  • Lightly spray the bottom of a dutch oven with olive oil. Add the bacon and cook on medium-low until crispy. Remove, drain on paper towel and coarsely chop. Set off to the side.
  • Drain all but a few teaspoons of bacon fat, add the onions, celery and carrots with a pinch of salt. Stir, cover and cook until tender. About 5 minutes.
  • Add potatoes, thyme, bay leaves and the broth. Stir, cover and bring to a low boil. Cook until the potatoes are JUST tender.
  • Add in the zucchini and corn, continue to simmer for 8 to 10 minutes or until the zucchini is fork tender.
  • Remove the bay leaf and thyme sprigs.
  • Place two full ladels of the soup into a blender or food processor. Pulse until smooth.
  • Add this back to the soup pot along with half and half, heat throughly.
  • Stir in bacon and season with kosher salt and black pepper to taste.
  • Ladle soup into bowls and garnish with parsley, fresh thyme and few sprinkles cayenne pepper or paprika(optional).


If you can't find half & half, you can substitute with 1/2 cup heavy cream plus 1/2 cup whole milk.


Serving: 1bowl | Calories: 147kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 814mg | Potassium: 537mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2049IU | Vitamin C: 14mg | Calcium: 74mg | Iron: 1mg