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
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.
- Prep Time: 20 minutes
- Cook Time: 35-40 MINUTES
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: American