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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!
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
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.
Watch the How-To Reel
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!
This post was originally published on July 27, 2021
Even though it’s over 90 degrees where I am, I couldn’t resist making this chowder because the fresh corn right now is so very sweet and good. This was delicious. Thanks, HBH, for another winner !
Hey Susan,
Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
Is the corn cooked before it’s added or just cut off the cob and cooked in the soup?
Hey Candy,
The corn will cook in the chowder. I hope you love this recipe, please let me know if you give it a try! xTieghan
My store doesn’t have Gouda so I have cheddar and then cheddar jack. Trying it tonight and hoping that works out ok!
I hope you love the recipe Whitney! xTieghan
My goodness, this chowder is the stuff of dreams! I only had smoked Gouda, so I used that. It added a wonderful smoky flavor. I also had 2 Pablano peppers that I fire-roasted, skinned, and chopped. Into the pot, they went. This recipe is surely a keeper and we will be making it again and again as our garden continues to yield summer squash and the season brings all that glorious fresh, sweet corn. My husband can’t wait for our next pot! Thank you!
Hey Victoria,
Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
I made this yesterday and it is delicious!! Great flavor. Thank you for sharing your recipes.
Hey Gina,
Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan
So good!
Whole family loved it including my toddler who thinks zucchini is YUCK!
Hey Marta,
Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan
This chowder took longer to make than I thought but it was worth the Wait!
Hey Linda,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan
I made this last night and it was delicious! Added in some lobster meat I had to use up and served with a baguette. Perfect summer meal.
Hey Liana,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan
I made this vegan (no bacon, no cream, no cheese) and it’s still AMAZING! I added in one sliced up jalapeño, and topped with chopped tomatoes and cilantro. Highly recommend!
Hey Torrey,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan
This is absolutely delicious! Great way to use all the zucchinis in my garden.
Hey Mel,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan
Ohhhhh…. We are eating this now and it’s amazing. It’s 95 degrees and 90% humidity outside and we don’t care. This is fabulous. Thanks for the great recipe.
Hey Brenda,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan
I made this in the instant pot using frozen corn and frozen cubed potatoes (hashbrowns) and it turned out great!
Hey Serena,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan
Could I make this with frozen corn? Fresh corn is just so expensive where I live.
Hey Terry,
Sure, that will work just fine! I hope you love this recipe! xTieghan
Absolutely amazing!!!
I think in the fall I will add apples! This is seriously the best chowder! I love how adaptable it can become!!
Thanks so much April! xTieghan
Hey April,
Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan
Hello Tieghan,
This recipe is soooo delicious !! I made it for dinner last night and I the leftovers for lunch today.
Thank you
– Terri
Hey Terri,
Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan