Zucchini, Corn and Bacon Chowder

A puréed soup packed with zucchini and corn, two of my summer-time favorites, with bacon thrown in for excitement.

While zucchini and corn might elicit protests or yawns from some – throwing salty, chewy bacon crumbles into the mix is the best fix. It turns a sleeper into a party.

This is just the kind of soup I like to have for a light summer lunch or dinner. It’s ridiculously fast and easy to make. Keeping it simple allows the clean, fresh flavors of summer shine through.

Eaten at room temperature with a piece of crusty bread for dipping in the thick, creamy soup is one of my favorite ways to celebrate the season.

I’m easy to please.

Zucchini, Corn and Bacon Chowder

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 3-4 servings

Zucchini, Corn and Bacon Chowder

A puréed soup packed with summer fresh zucchini and corn plus salty, chewy bacon crumbles.


1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
coarse salt and fresh black pepper
5 cloves garlic, minced
2 medium-ish zucchini, peeled and cubed
2 cups corn
2 tablespoons fresh parsley, chopped
1 teaspoon dried thyme
2 cups chicken broth
8 slices cooked crispy bacon, chopped


  1. In a large, heavy-bottomed saucepan melt butter and olive oil over medium-low heat. Add onion, saute until translucent, add garlic and season well with salt and pepper; saute until fragrant.
  2. Add zucchini, corn, parsley, thyme and chicken broth. If needed add water to cover the zucchini and corn. Season again with salt and pepper. Bring to a slow simmer and cook 20 minutes.
  3. Use an immersion blender to puree the soup or a stand blender. Hold the top down with a kitchen towel so it doesn't blow off from the steam.
  4. Serve hot or at room temperature with bacon crumbled over top.

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