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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!

Creamy Corn, Zucchini, and Bacon Chowder |

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!

Creamy Corn, Zucchini, and Bacon Chowder |

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!

Creamy Corn, Zucchini, and Bacon Chowder |

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!

Creamy Corn, Zucchini, and Bacon Chowder |

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!

Creamy Corn, Zucchini, and Bacon Chowder |

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.



  • 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!
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Creamy Corn, Zucchini, and Bacon Chowder |

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  1. 5 stars
    This was so delicious! So easy! The only thing I changed was adding a jalapeño. So good— thank you for the amazing recipe! 🙂

  2. 5 stars
    Beautiful recipe! I’ve followed you on IG for a while and finally got to try a recipe. Planning on trying many more! It was easy to follow and had great results. Very tasty. Couldn’t ask for more!

  3. 5 stars
    Tieghan, I love your recipes, descriptions, and beautiful photos. Thank you very much for adding lots of fun, variety and healthy options to our weekly meals.
    This soup was out of this world. Delishisness! I shared the recipe with several friends.

    1. Hi Judy,
      Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Thanks for your kind message? Have a great weekend:)

  4. 5 stars
    This soup was delicious, and love that I was able to use up fresh veggies and herbs from my garden! Do you know if it will work ok with frozen zucchini and/or corn? I’m already looking forward to another bowl on a cold, dreary day when fresh veggies aren’t as readily available!

    1. Hey Katrina,
      Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Totally, frozen veggies would be just fine for you to use! Have a great weekend:)

  5. 5 stars
    I made this for dinner tonight with some locally grown sweet corn. It turned out perfectly and easy enough to whip up. Another win!

  6. 5 stars
    Absolutely delicious, loads of flavor. Next time I’d do extra bacon so there’s plenty to go around. Took me about twice as long as the recipe suggests but worth the effort.

    1. Hi April,
      Happy Friday! I am so excited to hear that this recipe was enjoyed, thanks a bunch for trying it out! Sorry this took longer than expected:) ?xx

  7. We love this chowder so so much! It never gets old and we love that it’s stocked with veggies. Can we freeze this to eat in the winter months?

    1. Hey Courtney,
      So glad to hear you have been enjoying this recipe! Yes, you can definitely freeze this! Please let me know if you have any other questions! xx

  8. OMG!! This was amazing!! The whole family basically licked their bowls clean! I used home grown fingerling potatoes, cause that what I had and it was fantastic. Will definitely make it again.

    1. Hi Amanda,
      Happy Friday!? Thanks a lot for trying this recipe out, I love to hear that it was a winner! xx

  9. 5 stars
    I love you so much for this recipe!!! It was amazing. Made it exactly as directed (because why mess with perfection?). My farmers market had some beautiful shiitake mushrooms that I sautéed and added on top as a garnish. (Along with the suggested fresh basil, fresh oregano, cheese, and bacon).

  10. 5 stars
    This soup is really delicious. Worth the work. I made 2 slight changes. First, I used Yukon gold potatoes, and second, I used about 1/2 T of honey, as I was afraid it would be too sweet. The 1/2T was perfect. Thanks for the recipe Tieghan.

  11. 5 stars
    Tiegan, you’ve done it again with this recipe! It is creamy and DELICIOUS!
    I subbed crushed red pepper with two small jalapeños from my garden (sautéed w/onions & zucchini) but I believe I got the same amount of zip. You are awesome!

    1. Hi Steph,
      Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xT

  12. 5 stars
    SO good but definitely took me longer than an hour lol but I am a novice in the kitchen…. A lot of chopping. I also added poblano pepper and it went very well!

    1. Hi Claire,
      Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xxT

  13. 5 stars
    I’m currently pregnant and very little sounds good to me but I made this and absolutely loved it! I couldn’t get enough of it. So much delicious flavor! Will def be adding to my summer soup menu!

    1. Hey Taryn,
      Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx

  14. This soup is unbelievably good!!! So filling, delicious, fun to cook, and keeps as leftovers so well! Will absolutely be making this again and again

    1. Hi Emma,
      Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx