This Loaded Zucchini and Corn Chowder is the perfect way to use up fresh summer zucchini while still enjoying a rich, creamy bowl of comfort food. Sweet corn, tender potatoes, fresh zucchini, crispy bacon, sharp cheddar cheese, and a velvety broth come together to create a hearty chowder that’s loaded with flavor in every bite.
Whether your garden is overflowing with zucchini or you’re looking for an easy dinner the whole family will love, this creamy zucchini corn chowder is simple to make, packed with vegetables, and tastes even better the next day.
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Why You’ll Love This Loaded Zucchini and Corn Chowder
- The perfect recipe for garden zucchini
- Rich, creamy, and incredibly satisfying
- Loaded with fresh vegetables
- Family-friendly comfort food
- One-pot meal
- Great for meal prep
- Freezer-friendly
- Ready with simple pantry ingredients
Ingredients
- 4 slices bacon, chopped
- 1 tablespoon butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 2 medium zucchini, diced
- 4 cups sweet corn (fresh, frozen, or canned and drained)
- 3 medium Yukon Gold potatoes, diced
- 4 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
To Finish
- 8 ounces cream cheese, softened
- 1½ cups heavy cream
- 2 cups freshly shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Toppings
- Crispy bacon
- Green onions
- Extra cheddar cheese
- Fresh parsley
- Cracked black pepper
How to Make Loaded Zucchini and Corn Chowder
Step 1
In a large Dutch oven or soup pot, cook the bacon until crispy.
Remove the bacon and leave about one tablespoon of bacon grease in the pot.
Add the butter.
Step 2
Cook the onion, celery, and carrots for about 5 minutes until softened.
Add the garlic and cook for another minute.
Step 3
Stir in the zucchini, corn, potatoes, chicken broth, salt, pepper, paprika, thyme, onion powder, and cayenne.
Bring to a boil.
Reduce heat and simmer for 20–25 minutes, or until the potatoes are fork tender.
Step 4
Use an immersion blender to blend about one-third of the soup, leaving plenty of chunky vegetables.
Step 5
Reduce the heat to low.
Stir in the softened cream cheese until melted.
Add the heavy cream, cheddar cheese, and Parmesan.
Mix until smooth and creamy.
Fold in most of the bacon.
Step 6
Serve topped with extra bacon, cheddar, green onions, and parsley.
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One Pot Loaded Zucchini and Corn Chowder
- Total Time: 0 hours
- Yield: 8 servings 1x
Description
Creamy, cheesy, and loaded with fresh zucchini, sweet corn, tender potatoes, crispy bacon, and sharp cheddar, this Loaded Zucchini and Corn Chowder is the ultimate one-pot comfort food. It’s the perfect way to use up garden zucchini while making a hearty family dinner everyone will love.
Ingredients
- 4 slices bacon, chopped
- 1 tablespoon butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 2 medium zucchini, diced
- 4 cups sweet corn (fresh or frozen)
- 3 medium Yukon Gold potatoes, peeled and diced
- 4 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- 8 ounces cream cheese, softened
- 1½ cups heavy cream
- 2 cups freshly shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Garnish
- Crispy bacon
- Shredded cheddar cheese
- Green onions
- Fresh parsley
- Fresh cracked black pepper
Instructions
- Cook the bacon in a large Dutch oven until crispy. Remove the bacon with a slotted spoon, leaving about 1 tablespoon of bacon grease in the pot. Stir in the butter.
- Add the onion, celery, and carrots. Cook for 5 minutes until softened. Stir in the garlic and cook for another minute.
- Add the zucchini, corn, potatoes, chicken broth, salt, pepper, paprika, thyme, onion powder, and cayenne. Bring to a boil.
- Reduce the heat and simmer for 20–25 minutes, or until the potatoes are fork tender.
- Blend about one-third of the soup with an immersion blender, leaving plenty of chunks for texture.
- Reduce the heat to low. Stir in the cream cheese until melted.
- Add the heavy cream, cheddar cheese, and Parmesan. Stir until smooth and creamy.
- Stir in most of the cooked bacon.
- Ladle into bowls and top with the remaining bacon, shredded cheddar, green onions, parsley, and black pepper.
Notes
- Fresh garden zucchini and sweet corn provide the best flavor.
- Yukon Gold potatoes create an extra creamy chowder.
- Blend only part of the soup for the perfect thick, chunky consistency.
- Freshly shredded cheese melts much smoother than pre-shredded cheese.
- Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 35-40 MINUTES
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: American
Tips for the Best Zucchini Corn Chowder
- Fresh summer corn gives the chowder the sweetest flavor.
- Don’t overcook the zucchini—it should stay tender, not mushy.
- Blend only part of the soup for the perfect thick chowder texture.
- Freshly shredded cheese melts much smoother than pre-shredded.
- Yukon Gold potatoes make the creamiest chowder.
Variations
Add Chicken
Stir in shredded rotisserie chicken for extra protein.
Make It Spicy
Add diced jalapeños or your favorite hot sauce.
Vegetarian Version
Skip the bacon and use vegetable broth.
Extra Garden Vegetables
Add yellow squash, diced bell peppers, or fresh green beans.
Southwest Style
Add black beans, green chiles, cilantro, cumin, and pepper jack cheese.
What to Serve with Zucchini Corn Chowder
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze before adding the cream and cheese for the best texture.
Freeze up to 3 months.
Frequently Asked Questions
Can I use frozen corn?
Absolutely. Frozen sweet corn works beautifully year-round.
Can I use yellow squash?
Yes! Yellow summer squash can replace part or all of the zucchini.
How do I thicken the chowder?
Blend more of the potatoes into the soup or stir together 2 tablespoons cornstarch with 2 tablespoons cold water and simmer until thickened.
Can I make it ahead?
Yes. The flavors become even better after sitting overnight.
Make It Your Own
- Stir in diced ham.
- Add smoked sausage.
- Mix in roasted poblano peppers.
- Top with crushed buttery crackers.
- Finish with fresh basil for a summer twist.
- Sprinkle with smoked paprika before serving.
Final Thoughts
If you’re looking for the best way to use up fresh zucchini, this Loaded Zucchini and Corn Chowder is it. Creamy, cheesy, packed with sweet corn, tender potatoes, crispy bacon, and garden-fresh zucchini, it’s the kind of comforting soup that works just as well on a cool summer evening as it does throughout fall and winter. One bowl is never enough!
