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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!
Do you think it would be just as good without the bacon? I want to make this for my vegetarian sister! It looks SO GOOD!
Hey Abbie,
Yes, that would be totally fine to do! I hope she loves the recipe, please let me know if you give it a try! xTieghan
Sweet corn is in full swing in WI and this recipe was perfect – delicious. Great transition to fall recipe.
Hey Jessica,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
My family enjoyed this. Cant wait to make it again when it’s colder outside.
Hey Anna,
Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan
Delicious chowder! It was simple to make but tasted like I cooked all day. I will definitely make this one again and maybe try adding a diced poblano. So good!
Hey Julie,
Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan
This soup was excellent and really hit the spot. Even my picky kids liked it.
Hey Jaime,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
I made this recipe using all local produce from the farmers market and it turned out amazing. Even during a different season it could be just as tasty to use canned produce. Great cozy dish!
Hey Elenor,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
This was fabulous. Big hit! I followed the recipe exactly (for once) and wouldn’t change a thing.
Hey Lana,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
This is so good! I have been bringing it to my freezing cold office with me for lunch and it’s the perfect warm-up in the air conditioning without feeling like fall has already set in. My parents mentioned they had a ton of extra corn at their house, so I sent this recipe to them and plan to bring some of that corn back with me next weekend too! Thanks so much for all these great recipes, I love when I try a new one and it’s a hit yet again!
Hey Britt,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
Should I boil the corn before cutting off the kernels or cut them off raw?
Hey Melinda,
You are going to add the corn raw, it will cook in the chowder. I hope you love this recipe, please let me know if you give it a try! xTieghan
Great thank you! I plan on making it tonight, thanks so much!
This was delicious! I grow zucchini in my garden but my crew doesn’t care for it. This was the perfect way to use it with no one knowing AND everyone loved it! We’ll certainly be making it again. Thank you!
Hey Holly,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Amazing!! I saw this posted on your Instagram story a while back and have had it saved since. So worth it, perfect for a colder summer night!
Hey Samantha,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Should I boil the corn before cutting off the kernels or cut them off raw? So excited for this recipe!!!
Hey Sarah,
No need to boil the corn, you can follow the recipe as is:) I hope the dish turns out amazing for you, please let me know if you have any other questions! xTieghan
It was AMAZING – I used 4 cups of frozen corn (instead of having to cut off the cobs), plus I used skim milk instead of whole milk or heavy cream, and used only 1/2 cup of cheese instead of 1 1/2 cups.
Hey Claudette,
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
Delicious & easy to make 🙂
Hey Jillian,
Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Just wonderful – and very easy. Will add this to my collection. Thank you.
Hey Julie,
Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan