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Two white bowls of zucchini and corn chowder beside two spoons.

Summer Corn and Zucchini Chowder


Enjoy soup in the summer while using up fresh summer produce with this satisfying chowder!


  • 6 slices lean thick cut bacon, cut into small pieces
  • 1 cup sliced celery
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt (more or less, to taste)
  • 1/2 teaspoon freshly ground black pepper (more or less, to taste)
  • 2 cups whole milk
  • 2 cups half and half
  • 1 bay leaf
  • 3 averaged sized russet potatoes, peeled and diced into about 1/2-inch cubes (about 3 cups)
  • 2 cups fresh or frozen corn kernels (about 2 large ears if using fresh)
  • 2 small zucchini, sliced into half moons (about 11/2 cups sliced)


  1. In a large saucepan or dutch oven over medium heat, fry the bacon until browned (about 4-5 minutes).  Discard all but approximately 1 tablespoon of the bacon drippings.
  2. Add celery, thyme, nutmeg, garlic powder, salt and pepper.  Cook for 5 minutes, stirring frequently.
  3. Add the milk, half and half, bay leaf and diced potatoes.  Stir to combine.  Increase heat and bring to a gentle boil.  Reduce heat to maintain a simmer and cover.  Simmer 15 minutes, or until potatoes are tender, stirring occasionally.
  4. Add the corn and zucchini and stir to combine.  Cover and cook for an additional 5-7 minutes, or until corn and zucchini are tender.  Remove and discard bay leaf before serving.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Boil
  • Cuisine: American

Keywords: corn, zucchini, chowder, soup, corn chowder