One Pot Loaded Zucchini and Corn Chowder
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.
- Prep Time: 20 minutes
- Cook Time: 35-40 MINUTES
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: American
Ingredients
Scale
- 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.