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This Creamy Corn, Zucchini, and Bacon Chowder is one of the best late summer corn chowders. It’s easy to make and totally delicious! Just grab a few ears of sweet corn, garden fresh zucchini, garlic, butter, herbs, and sweet creamy gouda cheese. In less than an hour you can have the perfect, summery, yet cozy bowl of corn chowder. Tuesday night dinner just got so much better! Add a side salad for the perfect meal!
We’re entering into the late summer days. And in looking at the calendar, I’m realizing that somehow, August 1st is already this Sunday! With all the travel and work that July brought, the month really flew by. And as sad as I am to say good bye to July for yet another year, I’m looking forward to all the August produce that’s coming.
August is typically the month when summer produce is at its best. The tomatoes are ripening, the corn is perfectly golden and sweet. And by this time, all the garden zucchini and herbs are growing like crazy!
And if you don’t have a garden, the stores are stocked full of all the same delicious produce. This sounds dorky to say, but it’s an exciting time!
I had the idea for the chowder before heading off to Alaska. But I decided to wait to share the recipe until this week, since we’re a bit closer to prime time corn season now.
I didn’t always love a bowl of corn chowder. But once I started making it I quickly learned why everyone loves this creamy delicious summer soup. It’s hearty and warming, but so summery at the same time.
I love making a really good creamy corn chowder on those stormy summer nights when you’re craving a cozier dinner, but still want it to be summery. This is the perfect soup!
This corn chowder is simple
Like most corn chowder recipes, mine is pretty simple to throw together. But I did add a few special touches that make it even more creamy and delicious.
Start with the bacon, which I think is the key to all really great corn chowders. Something about the combination of corn and bacon is just so wonderful and delicious.
Crisp up the bacon, then you’ll want to add the onion and zucchini. I like to cook the zucchini together with a touch of butter to help make it even creamier. Since the soup is already so creamy, when adding the zucchini there’s no need for any thickening agent like flour.
Once you have the zucchini nice and soft, almost everything else goes into the pot to simmer along with the potatoes and corn. When the potatoes and corn are tender, puree about half of the soup to make it creamy, keeping the other half of the soup on the chunky side.
I love the mix in textures!
Now finish it up!
Once the soup is combined, mix in a splash of cream, a touch of honey, and some gouda and cheddar cheese.
I know the honey may seem odd, but this is one of those times you really have to trust me. The sweetness of the corn and gouda cheese play off the red pepper flakes to balance the sweetness and create the perfect rich, creamy, and flavorful corn chowder.
It’s unique, but I’m telling you guys, it’s so delicious! Very savory, a little spicy, and extra cheesy.
As I mentioned above, this is really great served with a big summer salad. Right now my peach salad is my favorite, but any nice green salad with crusty bread would be great!
If you’ve got some extra ears of corn lying around, make this chowder. I promise, you and whomever you are serving, are going to love this. It’s a great dinner to serve from now through the early weeks of fall!
Looking for other corn recipes? Here are some favorites:
Honey Garlic Shrimp, Corn, and Avocado Bacon Salad
Garlic Herb Corn Carbonara with Burrata
Skillet Creamy Cajun Chicken Lazone with Herby Corn
Lastly, if you make this Creamy Corn, Zucchini, and Bacon Chowder, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Corn, Zucchini, and Bacon Chowder
Servings: 6
Calories Per Serving: 721 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 5 strips thick cut bacon, chopped
- 2 tablespoons salted butter
- 1 yellow onion, chopped
- 1-2 medium zucchini or yellow squash, chopped (about 2 cups chopped)
- 5 cups yellow corn kernels (from about 4 ears corn)
- 3 cloves garlic, chopped
- 2 tablespoons fresh thyme
- 1/2 teaspoon smoked paprika
- red pepper flakes, to your taste
- 2 medium russet potatoes, peeled and chopped (about 2 cups chopped)
- kosher salt and black pepper
- 4 cups low sodium chicken broth
- 1 cup whole milk or heavy cream
- 1 tablespoon honey
- 1 cup shredded gouda cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped chives
Instructions
- 1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.2. To the pot, add the butter, onion, and zucchini and cook another 5 minutes or until fragrant. Add the corn, garlic, thyme, paprika, and a big pinch of red pepper flakes. Cook another 2 minutes. Add the potatoes and broth. Cover, and bring the soup to a boil, simmer 10-15 minutes, until the potato is soft.3. Transfer 1/2 of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the cream, honey, and both cheeses, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.4. Ladle the chowder into bowls and top with bacon, additional cheese, and any fresh herbs you love most. I use basil, thyme and oregano. Enjoy!
So so good!! Followed the recipe exactly as written, except I forgot the step where I was supposed to partially blend it. So I just took my immersion blender to it after it was completely done and that seemed to work fine. Thanks for another great recipe!
Hi Bethany,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
I saw this recipe in the What’s Cooking email and made it last week and it was so good! I used the 1% milk I had on hand and skipped the bacon and it was still so savory and fresh. The smoked Gouda and thyme are *chef’s kiss*. Will totally be making this again and have shared with multiple people 🙂
Hey AnnMarie,
Happy Monday! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xT
Made this once and was delicious!
I didn’t cook the corn ahead of time – is that correct?
Going to make again today and add broccoli for some more veg.
Hey Stephanie,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
Haven’t made this yet, but plan to!
Any thoughts about using beer, perhaps as replacement for part of the stock?
Hey Emily,
Sure, you could do that, it should work well for you! I hope you love the recipe, please let me know if you give it a try! xx
Update: this was sooooo good! I did use Busch Apple in place of 12 oz of chicken stock and skipped the honey. Also used a bit of parmesan in addition to cheddar and gouda.
Ate in a pretzel bread bowl and even my skeptical husband enjoyed it!
So glad you enjoyed the recipe Emily! Thanks so much for making it:)
This chowder came out delicious! Hearty yet FreshyFresh!
Hey April,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT
Making this soup right now. Can you use an emersion blender instead of a regular blender?
Thank you!
Hey Kerry,
Totally, an immersion blender will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
So good!! My husband and daughter are both a fan, and we get so much zucchini in our csa box that I’m excited to have a new recipe to switch it up. I used canned coconut milk in place of whole milk and you’d never know the difference : )
Hey Alyssa,
I really appreciate you giving this recipe a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
Delicious! A great way to use up the zucchini that’s been piling up in our fridge. This is another one of your recipes (next to the Christmas tree garlic bread and quick Thai ramen) that my family absolutely loved 🙂 Your page is now my go-to whenever I’m cooking for others.
Hi Lucy,
I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
Absolutely Delish! Next time only going to blend 1/4 of the soup. I wanted more chunks of veggies. Otherwise it was perfect!
Hey there,
Thanks so much for making this recipe, I am so glad it was enjoyed! xx
My daughter just made this and invited me over. Delish! She follows you and enjoys your recipes and now so do I. I love recipes that have fresh corn and zucchini in the summer!
Hi Bonnie,
Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! xTieghan
Yum! I’m so excited to make this worth the first crop of corn! I wanted to be up the proportion and add chicken to it. When do you suggest I add it to the soup?
Hi Michelle,
I would add cooked chicken at the end of step 3 to warm through. I hope you love this recipe, please let me know if you give it a try! xx
A few questions, do you precook the corn on the cob or use it raw? If you are using dried thyme do u still use two tablespoons? And it calls for kosher salt and pepper but you don’t tell us when to put it in?
Hi Leana,
You do not need to cook the corn, it will cook in the soup. You will want to use 2 teaspoons of thyme if you are using dried thyme. The salt and pepper is to taste:) I hope you love the recipe! xx
We loved this! How long will it keep in the fridge? And I’m guessing it wouldn’t freeze well?
Hey Rebekah,
Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! I would say it’s good for 3-4 days in the fridge, I don’t see why it wouldn’t freeze well for you! xTieghan
Delicious! My family really enjoyed it. I did omit the bacon just as a personal preference to not have meat but even without it , it was superb. I will certainly make this again.
Hey Danielle,
Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)
Made this tonight and was a huge hit with the family. Wonderful way to sneak in some veggies for the kids. My 10 year old asked for seconds and my husband loved it. I really think the fresh corn makes a huge difference in taste. This will be going on dinner rotation for sure!
Hey Ashlee,
Fantastic! I love to hear that this recipe was a winner, thanks for making it! Hope you’re having a great Sunday!! xxT
This was delicious. Will make again!
Hey Kim,
Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) ?
This recipe was delicious!!! My husband loved it also, and he is sooo picky! Lol
I will be making this again and again!!! ?
So glad to hear this Linda!! Thanks so much for making it!! xx