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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 zucchini corn chowder. Tuesday night dinner just got so much better! Add a side salad for the perfect meal!
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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 full of veggies, 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 flavor 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 using a food processor or immersion blender 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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So yummy! Corn is out of season so I had to use frozen but this recipe is delicious! Doubled it for lunches for the week and have soup for dayssssss, yummmo!
Hey Jillian,
Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks a lot for giving it a try! xT
Hi Tieghan, I am so excited to make this recipe! Do you know what would be the best way to make this recipe keto-friendly without compromising the integrity of the dish?
Hi Evie,
So sorry, I am not sure what exactly qualifies as keto. If you could share some more info with me I would be happy to help! xT
This looks amazing! Is there a way to do a slow cooker version of this? Perhaps all the veggies cook in the broth/water first, and then add cream & cheese at the end? Thanks!
Hey there,
Sure, that sounds like a great idea! Let me know if you give this recipe a try, I hope it turns out amazing for you! xT
I am interested in making it in the crockpot. How did it turn out when you did this?
This chowder was delicious!!! Perfectly cozy for Sunday Night football watching. We added some chopped jalapeños as a garnish and loved the little extra kick!
Hi Melanie,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
I made this a few days ago despite the fact I had no potatoes or gouda cheese. Made do with what I had, cheddar and a little mozzarella. It was still so good. Now have to wait till next year when corn is in season to make again :o)
Hey Sue,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
I love this soup! One question though, can it be frozen? If so, how long do you think this is good for in the fridge?
Hey Paige,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! Sure, you can freeze this for up tot 3 months. xT
This soup turned out very good. I cut the water by a cup and I did thicken the soup at the end with a flour slurry mixture which made it better in my opinion. And don’t laugh, but subbed the gouda with a half block of velveeta that I needed to use up. Family loves it so will make again.
Hey Dhannon,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it!
Could I use frozen corn? Thanks!
Hi Logan,
Yes, frozen corn would be just fine for you to use! I hope you love this recipe, please let me know if you give it a try! xTieghan
This took me longer than the estimated time, but so worth it!!! Loved every bite of this! A keeper for sure!
Hi Olivia,
Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)
Loved this chowder! The sweetness was so satisfying! Perfect for the last day of summer!
Hi Stacy,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
My four year old asked for 9pm seconds…if that says anything 😉
Hi Katie,
Lol love this!! So glad this recipe was enjoyed, even by your little one:) Thanks for making it! xT
Dear God! My new go-to chowder recipe. Thank you for an awesome addition to my carnitas night!
Hi Cori,
Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT
Any suggestions when use an instant pot?
I just made it in the instant pot…sautéed zucchini and onions and then high pressure for 12 min (releases pressure about 10 min after it was done cooking) and it turned out perfect ??
Awesome! Thanks for sharing what worked well for you Katie! xx
Hey Carlie,
I would do 20 minutes on high pressure. I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
Excellent! I did not have zucchini so I used a red pepper. I also used an immersion blender which worked great.
Hey Jenny,
Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) xTieghan
Just made this today…delicious! You are right…a perfect end of summer…not yet fall…soup.
Hey Patricia,
Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT