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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!
Could I blend it all completely? Do you think it would still be good?
Hey Samantha,
Sure, that would be just fine to do! I hope you love this recipe, please let me know if you give it a try! xTieghan
This was so good! I made extra (just larger pours, adding extra potato, etc.) and am so glad I did! I’m eating it for lunch today and it’s absolutely delicious. I plan on making this again. Thank you!
Hey Andrea,
Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan
Any recommendations for dairy free alternatives to the cup of whole milk?
Thanks!
Hey Lauren,
You can use any other dairy free milk that you enjoy. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Yet another keeper! I made this on a very hot summer day and still loved it; can’t wait for leftovers. Used all Gouda (don’t like melted cheddar), used frozen corn (our fresh isn’t in stores quite yet), and left out the thyme (forgot to buy it). Only added a little salt and pepper at the end. I’m pretty cautious with red pepper flakes, but will definitely increase my usual even more next time. Can’t wait to make with fresh corn (and thyme) — and when it’s snowy outside.
Hey Donna,
Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan
Very good and flavorful! Another family favorite.
Hey Angie,
Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan
This is an amazing recipe! Can it be frozen to eat later?
Hey Marcy,
Yes, you can definitely freeze this chowder. Thanks for giving it a try! xTieghan
Perfect for a summer day or early fall!! Instead of using the stovetop (it was soooo hot this week in Upstate NY) I used my instapoot and turned out amazing!
Hey Paige,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan
I am in the process of making this chowder right now- looks AMAZING! I have taken kernels off of 15 ears of corn and only have about 7 cups. I am doubling the recipe but do I really need 10 cups of corn kernels?
Hey Brenda,
If you are doubling the recipe then yes:) I hope you love this chowder, please let me know how it turns out! xTieghan
I like my chowders a little on the chunky side and my husband is an avowed zucchini hater! I thought he is not going to like this, but he can pick the zucchini out. Well, he had 2 serving and raved how delicious it was and never even mentioned the zucchini. I am a new Instant Pot owner and adapted the recipe to throw everything in the Instant Pot, which turned out great. Love this recipe!!!
Hey Jan,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
Wow this was amazing! I just made it and couldn’t resist digging in immediately. What a beautiful chowder! Did not change a thing. Love the flavour profile, so rich.
Sorry, meant to post in main thread, not to Jan haha!
Hey Sara,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan
I am making this for my son & his wife. They just had a baby boy (1 week old). I am cooking at my house and taking it to them.
Should I wait to add the milk & cheese when I reheat it at their house or complete the recipe, refrigerate & reheat the next day?
Coconut milk ok????
Hey Pam,
You can make the entire recipe for them, it will be totally Fien to reheat. I hope they love this dish, please let me know how it turns out! xTieghan
This recipe is a keeper. The soup was excellent. I will make it again and again, it was so delicious! Thank you for the recipe!
Hey Natalia,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Delicious! All the ingredients went so well together…this will be my go-to corn chowder recipe from now on. Those little touches made a big difference in flavor. Using fresh produce and herbs made it a nice summer soup, even though it was 96 degrees today.
I diced the zucchini so that my husband couldn’t tell what it was. 🙂 Great addition.
Hey Natalie,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
My neighbor gave me some fresh sweet corn from a farmer friend, and my zucchini was coming out of my ears. This recipe was perfect! Creamy, cheesy, savory, but not heavy. This is going to be a late summer staple!
Hey Chelsea,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Hi Tieghan, this Soup is a hit, it’s so delicious, thanks for the great Recipes.
Love greetings from Austria.Edith
Hey Edith,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
My boyfriend and I got some delicious corn from Delaware a few days ago (Delaware is known for sweet corn!) and we cooked tonight. It was so delicious and very easy to make! Thank you Tieghan for the recipe!! I’d love to cook it again soon!!
Hey Naro,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
A triumph!
We had frozen corn on the cob centers (is that what they are called?) in the back of the freezer begging to become a creamy corn broth, so we did that first. Took longer but worth it!
Added extra paprika, the honey was KEY! Don’t be afraid of herbs here.
Well done 🙂
Hey Tiffany,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan