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Summer Corn and Zucchini Chowder with Bacon
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Summer Corn and Zucchini Chowder with Bacon

A farmhouse-fresh chowder made with sweet corn, zucchini, yellow squash, potatoes, smoky bacon, and creamy cheese. Perfect for using up garden veggies.
Course Dinner, Lunch, Soup
Cuisine American
Keyword Corn and Zucchini Chowder, Corn and Zucchinin Soup, creamy corn chowder with zucchini, Garden Vegetables Chowder, Summer Corn and Zucchini Chowder with Bacon
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • 8 Slices Bacon, chopped
  • 1 tbsp Butter
  • 1 Yellow Onion, Diced
  • 2 Ribs of Celery, diced
  • 2 Carrots, diced
  • 1 tsp Kinder's The Blend Seasoning or any salt, pepper, garlic blend
  • 1 tsp Goya Adobo seasoning
  • 1 tsp Fresh Thyme, chopped or 1/2 tsp dried thyme
  • Pinch of Red Pepper Flakes
  • 4 Ears of Corn, Kernels cut off
  • 5 Garlic Cloves, minced
  • 2 Large Potatoes, cut into bite-sized pieces i used yellow potatoes, unpeeled. But russets work great too. And peeling them is a personal preference!
  • 4 Cups Chicken Broth
  • 1 Large Zucchini, sliced into quarters
  • 2 Yellow Squash, sliced into quarters
  • 1 Cup Heavy Cream
  • 1 Cup Freshly shredded Sharp Cheddar Cheese + more for garnish
  • 1/2 Cup Freshly Grated Parmesan Cheese
  • Salt and Pepper to taste
  • Chopped Fresh Parsley for garnish

Instructions

  • Cook bacon in a Dutch oven until crispy. Remove and set aside.
  • Melt butter in the drippings, then sauté onion, celery, and carrots with seasonings for 5 minutes.
  • Stir in corn and garlic. Add potatoes and chicken broth. Cover and simmer 8 minutes.
  • Stir in zucchini and squash. Cook 8 minutes until tender.
  • Blend part of the soup with an immersion blender.
  • Stir in cream, cheddar, and Parmesan. Season with salt and pepper.
  • Simmer on low 15 minutes, then garnish with bacon, parsley, and extra cheddar.

Notes

Make-Ahead, Storage & Reheating Tips

  • Make ahead: Cook the chowder up to the point of adding cream and cheese. Cool and refrigerate. When ready to serve, reheat gently, then add cream and cheese.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.
  • Reheating: Warm gently on the stove over low heat, adding a splash of broth or cream if it thickens too much. Avoid boiling so the cream doesn’t separate.
  • Freezing: Not recommended because of the dairy, but you could freeze the base (before adding cream and cheese).