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Home » Recipes » Soups

Zucchini Corn Chowder

June 30, 2020 By Katya 257 Comments

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Two long images of corn and zucchini chowder in white bowls
Overhead close up fresh summer corn and zucchini chowder.
fresh corn chowder with zucchini
summer corn zucchini chowder

Creamy and fresh zucchini corn chowder loaded with seasonal corn and zucchini! This lightened up chowder is made with fresh sweet corn from the cob, no flour, and half and half.

It serves amazing on its own or with a side of our Heirloom Tomato Salad.

https://www.littlebroken.com/wp-content/uploads/2016/06/Summer-Fresh-Corn-and-Zucchini-Chowder-18.jpgThis post may contain affiliate links. Please read our disclosure policy.

Summer Corn Chowder

This fresh sweet corn and zucchini chowder is summer in a bowl! Made with sweet corn from the cob, zucchini, celery, carrots, onions, and potatoes. It’s a veggie-packed soup that is not only tasty but so good for you.

I took the idea of traditional corn chowder and loaded it up with more veggies, cut out the flour completely, and instead of heavy cream, used half and half to lighten it up.

You get the same scrumptious creamy taste, double the veggies, with a bit of smokiness from the bacon and without the heaviness of traditional corn chowder!

How Do You Thicken Corn Chowder?

The key to creating thick and creamy healthy corn chowder without the added flour or heavy cream is puréeing some of the chowder. It creates the best consistency without the added ingredients.

You basically take about two cups of cooked chowder and purée it until smooth in a blender or food-processor, then stir the mixture back into the chowder.

close up summer corn chowder in a bowl

Ingredients for Corn Chowder

You will need the following ingredients to make the corn chowder:

  • Butter
  • Bacon
  • Onion
  • Celery
  • Carrot
  • Garlic
  • Spices – dried thyme and bay leaf
  • Potatoes
  • Water or veggie stock
  • Fresh sweet corn
  • Zucchini
  • Half and half

ingredients for summer corn chowder

Substitutions

What’s great about this corn chowder is that you can make a handful of substitutions to suit your taste or diet needs without compromising the overall taste of the chowder.

  • Bacon: Omitting bacon? Add 1 1/2 teaspoon of smoked paprika or southwest seasoning blend with smoked paprika in it in Step 2. It will give the chowder a smoky flavor. 
  • Spices: Don’t have dried bay leaf? No worries, you can completely omit it. For dried thyme, you can substitute with 2 teaspoons of fresh minced thyme.
  • Potatoes: For the russet potatoes, red potatoes or baby gold potatoes can be used. If using baby golds, you don’t even have to peel them. Simply scrub really well and dice.  Also, handful of our readers have used cauliflower in place of potatoes for a low-carb option.
  • Water: Vegetable stock or chicken stock work great for this chowder.
  • Corn: Frozen corn can be used. No need to cook it or defrost it first.
  • Half and Half: For non-dairy option, canned coconut milk works great. You’ll need full-fat (not lite) unsweetened coconut milk. Some readers also tried plain milk, which will definitely work but the chowder will be not as creamy.

fresh corn in a bowl

Summer Corn Chowder Recipe

  • Step 1: Melt butter over medium heat in a dutch oven. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
  • Step 2: Add onions, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
  • Step 3: Add potatoes, water, and bay leaf. Raise the heat to medium-high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
  • Step 4: Add zucchini and corn; season with salt and pepper, to taste, and simmer for an additional 8-12 minutes or until the vegetables are completely tender.
  • Step 5: Discard the bay leaf. Transfer 2 cups of chowder to a food processor or blender; purée until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. 

step by step instructions on how to make summer corn chowder recipe

Frequently Asked Questions

Do you have to cook the corn first?

No. If using fresh corn, simply cut it off the cob and add to the chowder. If substituting frozen corn, no need to thaw it out or cook it first.

What if I don’t have a food-processor?

Blender works great too. Just be careful adding hot chowder to the blender. Work in batches if need to. And if you don’t have either one, a simple potato masher will get the job done. It will just require a little work on your part.

Can it be made in a crockpot?

Here’s what our reader Nichole writes: “The key with this kind of recipe is to know your veggies. Notice how the corn and zucchini where added later… I will be making this and doing it on low for 4- 6hrs. Basically I’ll add the corn and zucchini the last hour or half-hour (depends on how hot your crockpot is) of cooking time and the coconut milk (half and half if you’re using it) when I’m ready to turn it off. Just stir it in quickly put the lid on for another 10-15 min and done (crocks are hot so the leftover heat will heat up the milk just fine).”

How long does corn chowder last?

3-4 day refrigerated in an airtight container. I find that it even tastes better the next day (just like chili).

Can it be frozen?

Normally I would say no as soups with cream and/or milk usually do not freeze well, however, some of my readers had success with freezing this chowder. My biggest tip would be to reheat the chowder on the stovetop over medium-low heat so the cream does not separate.

corn chowder with zucchini

What to Serve with Corn Chowder

  • Green Goddess Cobb Salad 
  • Artichoke Tomato and Spinach Flatbread
  • Cheese Bread
  • Roasted Bone-In Chicken Breast – craving protein? Try adding shredded chicken to the chowder.

fresh corn chowder in a bowl

More Fresh Corn Recipes

  • Fresh Corn and Crab Chowder
  • Creamy Corn Pasta with Shrimp
  • Zucchini Corn Salad
  • Zucchini and Corn Fritters
  • Greek Corn Salad with Avocado

If you try Zucchini Corn Chowder, don’t forget to leave feedback and a rating.

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close up summer corn chowder in a bowl

Zucchini Corn Chowder

★★★★★ 4.9 from 73 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6-8 1x
  • Category: Main
  • Method: One-Pot
  • Cuisine: American
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Description

Creamy chowder loaded with fresh corn and zucchini is the best summer food! This lightened up chowder is made with fresh corn from the cob, no flour, and half and half.


Ingredients

Scale
  • 1 Tbsp. butter
  • 2 strips bacon, chopped
  • 1 cup chopped yellow onion, about 1/2 large onion
  • 2 celery ribs, chopped (1/3 cup)
  • 1 medium carrot, peeled + chopped (1/2 cup)
  • 2 garlic cloves, minced
  • 1/2 tsp. dried thyme
  • 2 medium (1 lb.) russet potatoes, peeled, diced into 1/2-inch cubes
  • 4 cups water (or veggie stock)
  • 1 bay leaf
  • 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2 3/4 cup corn)
  • 1 medium zucchini, diced into 1/2-inch cubes, (1 1/2 cups)
  • 1 cup half and half
  • Kosher salt and fresh ground black pepper
  • Chopped fresh parsley, to garnish
  • Cayenne pepper, to serve, optional

Instructions

  1. In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
  2. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
  3. Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
  4. Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
  5. Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.
  6. Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

Notes

  • Substitutions: For a detailed list of all substitutions, see the recipe post.
  • FAQ: I originally shared this recipe in 2016 and have since updated the post to include all frequently asked questions. If there is something I missed, please ask in the comments below and I’ll be happy to answer.
  • To Make it Vegan: replace butter with 2 Tbsp. of olive oil, replace bacon with 1 1/2 tsp. smoked paprika or even better some type of southwest seasoning blend that has smoked paprika in it, such as this one (affiliate link). Lastly, replace the half and half with 1 cup full-fat unsweetened coconut milk (make sure to shake the can first). To make these substitutions, you would first heat the olive oil over medium heat, add the veggies (step 2), plus the smoked paprika. Cook until veggies are soft. Proceed with the rest of the recipe as written. If you need further clarification, please ask in the comments.

Keywords: corn soup, summer, seasonal, meatless chowder

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Summer Fresh Corn and Zucchini Chowder - the BEST healthy chowder! At only 173 calories, NO flour, NO heavy cream | littlebroken.com @littlebroken

Filed Under: Recipes, Soups Tagged With: bacon, chowder, corn, potatoes, soup, vegetable, zucchini

« Heirloom Tomato Salad
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Comments

  1. Ann says

    July 3, 2019 at 1:47 PM

    Making this as a thank you treat. Looks wonderful. One question. Pitch the bacon or chop it. I betting pitch…????

    Thanks!

    ★★★★★

    Reply
  2. Robyn says

    June 30, 2019 at 6:43 PM

    Made it tonight. Followed it to the letter except for garnishing with a little maldon salt flakes and freshly grated parmesan (in addition to the parsley and cayenne). It was fairly fast – and fantastic. I served it with a couple slices of baguette. My husband had seconds, and we still have enough left for another meal. I stumbled across this recipe and blog and am super happy:) Thank you!

    ★★★★★

    Reply
    • Katya says

      June 30, 2019 at 9:50 PM

      Thank you so much Robyn! So glad glad you made it and I so appreciate your lovely feedback.

      Reply
  3. Sallyjojo says

    June 30, 2019 at 2:20 PM

    Thanks for sharing! Delicious! Made half, just the 2 of us and used my homemade corn broth. Perfect for this soup!

    ★★★★★

    Reply
    • Katya says

      June 30, 2019 at 3:34 PM

      Thank you!!

      Reply
  4. Teresa says

    June 26, 2019 at 2:34 PM

    This chowder sounds amazing! I was thinking maybe this would be just great cold on a hot summer day! What do you think?

    ★★★★★

    Reply
    • Katya says

      June 27, 2019 at 1:02 PM

      Hi Teresa: I’m not sure that it would taste good cold as it has bacon and cream. It’s best served warm.

      Reply
  5. Julie says

    June 12, 2019 at 7:27 PM

    I just made this soup it was really good. ???? I just add half of bell pepper and Cajun seasoning and for top instead of parsley I used fresh cilantro and basil wow it give it a little kick I will definitely will make it again!

    Reply
  6. Anna says

    May 25, 2019 at 9:38 PM

    Made this today. It was delicious!

    Reply
  7. Vanessa says

    May 9, 2019 at 9:23 PM

    This recipe is soooo wonderful! Everyone loved it! I had a guest who doesn’t eat pork so I skipped the bacon and just added a hunk of smoked cheddar to the soup as it was simmering, it permeated the whole soup and had such a wonderful flavor! Thanks for sharing !

    ★★★★★

    Reply
    • Katya says

      May 10, 2019 at 1:35 PM

      So happy to hear that! Thank you for your feedback Vanessa. Btw…smoked cheddar sounds absolutely delish.

      Reply
  8. Jennifer says

    January 12, 2019 at 10:26 AM

    Always a hit!

    I’ve shared this recipe so many times!

    Slight modification- I make the bacon in a separate pan for the vegetarians in my family.

    ★★★★★

    Reply
    • Katya says

      January 13, 2019 at 9:52 AM

      I love your bacon trick! Thanks so much Jennifer .So glad to hear you’re enjoying the chowder.

      Reply
  9. Danielle says

    November 14, 2018 at 10:13 PM

    I have never written a comment on a good blog before, but I felt compelled to—so delicious!!! And the recipe was simple. Loved it!

    ★★★★★

    Reply
    • Katya says

      November 15, 2018 at 8:31 AM

      Thank you Danielle. I appreciate your feedback.

      Reply
  10. Katya says

    September 21, 2018 at 1:20 PM

    Hi Wendy: I think sour cream would be a better alternative. I’m just not sure how the Greek yogurt will hold up as it easily separates under certain heat. Regardless of which one you end up using, I would stir it in off heat.

    Reply
  11. Penny says

    September 9, 2018 at 6:25 PM

    Delicious! Used low salt veggie stock, onion powder and garlic powder instead of the real stuff. Hubby said it was best corn chowder I’ve made yet (and I’m not looking any further … this is it!). Thank you for the wonderful recipe.

    Reply
    • Katya says

      September 10, 2018 at 2:04 PM

      Thank you so much Penny! So glad to hear that you all enjoyed it!

      Reply
  12. Loni says

    August 28, 2018 at 12:28 PM

    Made this for dinner last night and it was DELICIOUS!!! I used garlic salt and chicken bullion to taste. I’ll be getting more fresh corn this week to make another batch and freeze it for the winter. Thanks so much, this is definitely one of my favorites 🙂

    ★★★★★

    Reply
  13. Karen says

    August 26, 2018 at 6:01 AM

    I don’t have any bay leaves, is there something I can substitute for that/ another spice?

    Reply
    • Katya says

      August 28, 2018 at 8:14 AM

      You can completely leave it out

      Reply
  14. Krista says

    August 15, 2018 at 5:39 PM

    This recipe looks AMAZING! I can’t wait to try it 🙂

    Reply
    • Katya says

      August 16, 2018 at 9:10 AM

      Thank you! I hope you enjoy it!

      Reply
      • Erin says

        August 26, 2018 at 4:05 PM

        This looks so good! I don’t have half and half, but I do have heavy whipping cream- could I sub that?

        Reply
        • Katya says

          August 28, 2018 at 8:14 AM

          Yes you definitely can!

          Reply
  15. Megan Proctor says

    August 12, 2018 at 5:48 PM

    Could this be done in an instant pot/ pressure cooker? If so, how? I love this chowder by the way, I have made it multiple times!!

    Reply
    • Katya says

      August 13, 2018 at 9:07 AM

      Hi Megan! I have not tried it in an instant pot so I can’t really answer with certainty. Thanks.

      Reply
  16. Laurie says

    August 3, 2018 at 8:53 PM

    Just finished eating this for dinner. It was so delicious, I ate two bowlfuls! I always use stock instead of water, but other than that change, I followed it exactly as written. Thank you, Katya, for this wonderful recipe!

    ★★★★★

    Reply
    • Katya says

      August 5, 2018 at 4:50 PM

      Thank you Laurie! So happy that you loved it!

      Reply
  17. Erin Greaves says

    July 24, 2018 at 5:11 PM

    I made this tonight for dinner and it was amazing!! Thank you so much for sharing this recipe.

    Reply
    • Katya says

      July 25, 2018 at 1:43 PM

      That’s great Erin! Thank you so much for your feedback.

      Reply
  18. Sarah says

    July 20, 2018 at 10:37 PM

    Can’t wait to try out this recipe this weekend. Would it be okay if I added it to my food blog with some slight changes?

    Reply
    • Katya says

      July 21, 2018 at 5:33 PM

      Hi Sarah! Not at all. I just ask you link the recipe back to me. Thanks!

      Reply
  19. LS says

    July 19, 2018 at 3:18 PM

    Do you cook the corn or cut it off the cob raw? Thanks!

    ★★★★★

    Reply
    • Katya says

      July 21, 2018 at 5:32 PM

      You add raw corn. Thanks!

      Reply
  20. Jenn says

    July 16, 2018 at 8:29 PM

    Made this tonight for dinner and it tasted so good. I used leftover bacon from breakfast (i just crumbled it in as a topper) and added a 1/2tbsp butter since i didnt have the bacon fat. Definitely keeping this in my recipe book since i can eat soup year round. Thank you for a delicious but healthy soup recipe.

    Reply
    • Katya says

      July 17, 2018 at 8:29 AM

      Thank you Jenn! Bacon makes everything taste better 🙂

      Reply
  21. Alex says

    July 15, 2018 at 5:40 PM

    Added chicken, we all agree – best corn chowder recipe EVER!!! Cayenne a must, seriously best summer soup.

    ★★★★★

    Reply
  22. Apple Grace says

    July 10, 2018 at 9:08 PM

    This soup was delicious! I was expecting it to be a little bland since it’s mostly veggies, but it was beautifully sweet from the corn and summery and wonderful. I even used canned corn since that’s what I had, so I can only imagine this would be even better with fresh corn. My one tip would be don’t be afraid to add salt! It makes a big difference.

    ★★★★★

    Reply
    • Katya says

      July 11, 2018 at 9:11 AM

      You should definitely try it with fresh corn, especially if you can get your hands on really good sweet corn. It’s amazing. But either way so glad you decided to make it! Thank you for your feedback 🙂

      Reply
  23. Tiana says

    July 7, 2018 at 4:53 PM

    Made this today! Used 2 cans of Steamcrisp corn and 2 zucchini and subbed the carrot for sweet potato and it was amazing!

    ★★★★★

    Reply
    • Katya says

      July 10, 2018 at 9:21 AM

      Oh wow…the sweet potato sounds SO good! Thank you for your feedback 🙂 So glad you enjoyed it.

      Reply
  24. Shyla says

    June 12, 2018 at 5:41 AM

    This was amazing! I left out the bacon and substituted veggie stock and coconut milk. I never thought it would be soooooo scrumptious! Very thankful for the recipe!

    Reply
    • Katya says

      June 12, 2018 at 12:37 PM

      Thank you Shyla! I appreciate your feedback.

      Reply
    • hermes says

      September 10, 2018 at 12:46 PM

      Thanks for this suggestions. I’m so excited to make this for a big vacation house group but it needs to be dairy free. I’m debating between cashew milk and coconut milk as a sub for half and half!

      Reply
  25. Janet B says

    June 9, 2018 at 11:59 PM

    I had to triple this for my family of 4, we loved it.
    Sometime I can’t make enough when I serve it Xmas a main
    dish.

    Reply
    • Katya says

      June 11, 2018 at 2:09 PM

      Thank you Janet!

      Reply
  26. Mikayla says

    January 8, 2018 at 5:36 PM

    We made this recipe the other night and it has quickly become one of our go to recipes! We added cayenne pepper and red pepper flakes, double bacon, use chicken stock instead of water, and left out the celery. It was amazing!

    Reply
  27. Mikayla C says

    January 8, 2018 at 5:34 PM

    Made this and it has quickly become one of our go to recipes! We doubled the bacon, left out the celery, used chicken stock instead of water, and added red pepper flakes and cayenne pepper, it was AMAZING!

    Reply
    • Katya says

      January 9, 2018 at 12:03 PM

      Thank you so much for your comment! So glad you enjoyed the chowder.

      Reply
  28. Rene says

    October 13, 2017 at 7:51 AM

    I added oregano, parsley and mozzarella cheese. I left the bacon out, added chicken broth instead of water and used squash too. Hubs loved it!

    Reply
    • Rene says

      October 13, 2017 at 7:52 AM

      Oh! And I added a good bit of Chili Powder for some kick!

      Reply
    • Katya says

      October 15, 2017 at 10:29 AM

      That’s great Rene! Thank you.

      Reply
  29. Rizi Harris says

    September 15, 2017 at 3:54 PM

    This is delicious! An easier way to get partial puree is with a stick blender. Less dishes to wash after!

    ★★★★★

    Reply
    • Katya says

      September 17, 2017 at 5:11 PM

      Thank you so much!

      Reply
  30. Karly Anderson says

    September 15, 2017 at 12:55 PM

    I love love love this soup! (I am also obsessed with corn, so it makes sense why I would love it so much). We did not do the bacon, just because we didn’t have any, but I bet the bacon would be fantastic if added. Instead, I just added extra butter for flavor and because there wasn’t any bacon fat. I also added a little extra zucchini and it was perfect! Totally making this again!

    ★★★★★

    Reply
    • Katya says

      September 15, 2017 at 2:41 PM

      Thanks so much Karly! So happy you loved it.

      Reply
  31. Kris says

    September 4, 2017 at 10:44 AM

    I’m thinking you could add white beans to the food processor to add more protein and thickness.

    Reply
    • Katya says

      September 4, 2017 at 3:27 PM

      Definitely! I think it will work out just fine.

      Reply
  32. Amy says

    September 3, 2017 at 5:53 PM

    Just made this and it’s so delicious!!

    ★★★★★

    Reply
    • Katya says

      September 4, 2017 at 3:25 PM

      Thanks Amy! So glad you loved it.

      Reply
  33. Cammie says

    September 1, 2017 at 12:49 PM

    This totally works as a vegan chowder! I left out the bacon and half and half. Sauteed my veggies in olive oil and added a half tsp or so of smoked paprika to make up for the lack of smoky bacon flavor. Otherwise followed the recipe as written, EXCEPT instead of using plain water, I simmered my corn cobs in about 5 cups of water after removing the kernels. Kept the cobs simmering while I proceeded with the recipe. When I got to to the step when water was to be added, i removed the cobs and used the corn broth (came to about 4 cups). The broth smelled super fresh and corny!

    ★★★★★

    Reply
    • Katya says

      September 2, 2017 at 10:06 AM

      That’s awesome Cammie! So glad it worked out for you. Thanks so much for sharing!

      Reply
    • Cathy Fix says

      June 24, 2019 at 7:22 AM

      How does this recipe freeze? I’d like to make it when all the veggies are fresh but save some for fall.

      Reply
  34. Mikki says

    August 3, 2017 at 3:42 PM

    I’ve got this in my crockpot now & can’t wait til dinner time! We ate all of our bacon a couple nights ago (blt wraps for dinner), so I used beef broth instead of the water to give it some extra flavor. I also used about double the amounts for the potatoes & zucchini. All I had on hand was frozen corn, so that’s what went in. And I’m out of thyme, so I added some basil & parsley instead. I just threw everything into the crockpot together and am cooking on high for about 3-4 hrs. I’ll let you know how it turns out 🙂

    Reply
    • Katya says

      August 4, 2017 at 8:09 AM

      I hope you enjoy it Mikki and let me know how it works out for you in the crockpot!

      Reply
  35. A says

    August 1, 2017 at 6:40 PM

    This was great!
    what a sigh of relief looking at your recipe list. I try to stay away from soups that have flour which this type of soup normally has. What s nice suprise… no flour:) This was delicious and pretty light.

    I added a tsp of sour cream on top with a few bacon bits.
    Definately will make it again.
    Thanks katya for making healthy and nutritious recipes that actually taste good!

    ★★★★★

    Reply
    • Katya says

      August 2, 2017 at 9:10 AM

      Thank you! Love your addition of bacon bits and sour cream. I bet that was delicious 🙂

      Reply
  36. Amanda says

    July 19, 2017 at 12:49 PM

    I made this soup today! It just needed some salt and I added herbes de Provence and topped it with more bacon! Super good! I definitely recommend this recipe!

    Reply
    • Katya says

      July 19, 2017 at 1:46 PM

      Thanks so much Amanda! So glad you enjoyed the chowder.

      Reply
  37. Stacey says

    July 17, 2017 at 8:32 PM

    I made this again, both times with fantastic results. Since I am dairy-free, I substituted the diary with coconut milk. Instead of water, I used homemade chicken broth. I doubled the recipe so I can freeze the other half. Hopefully the potato and zucchini hold up a little.

    ★★★★★

    Reply
    • Katya says

      July 18, 2017 at 9:23 AM

      Thank you for sharing Stacey! I had someone else asking about coconut milk so I know it will be helpful to other readers. So happy it turned out well for you 🙂

      Reply
  38. Flannery says

    July 10, 2017 at 9:44 PM

    Had an extra zucchini from the farmer’s market and found this on Pinterest – IT WAS DELISH! Wonderful flavors and perfect for a summer soup. I added a chicken stock cube as I was cooking and it was great.

    ★★★★★

    Reply
    • Katya says

      July 11, 2017 at 2:21 PM

      So glad you loved it! Thanks so much for your feedback.

      Reply
  39. Natallia says

    July 2, 2017 at 2:19 PM

    This is delicious! Thank you!

    ★★★★★

    Reply
    • Katya says

      July 3, 2017 at 8:55 AM

      Thank you!

      Reply
  40. Brenda says

    June 23, 2017 at 5:02 PM

    I love this recipe! I simply added 1 pound of shrimp to increase protein and make it a perfect lunch!

    ★★★★★

    Reply
    • Katya says

      June 23, 2017 at 9:26 PM

      Thank you Brenda! Wow..shrimp sounds delicious. Thanks for sharing.

      Reply
  41. Christina says

    May 29, 2017 at 3:58 PM

    Just made this for my lunches this week! Instead of potatoes, I used potatoes flakes. My mom’s family always uses potato flakes in soups with potatoes to thicken without adding too much extra cream. It’s perfect; very thick and creamy! I also added a chicken breast for some extra protein. Thanks for the recipe!

    Reply
    • Katya says

      May 30, 2017 at 11:48 AM

      That’s awesome Christina! Love the addition of chicken in it. Glad you enjoyed it 🙂

      Reply
  42. Kayla Rausch says

    May 15, 2017 at 10:03 PM

    Has anyone tried this in a crockpot? Is there anyway to make it in one?

    Reply
  43. Molly says

    March 31, 2017 at 8:56 AM

    I know I’m a little early in the season for this recipe, but our grocery store had really nice zucchini this week, so I gave it a go (full disclosure: I used canned corn). I used Coconut Milk (from the can) in lieu of the half and half and I let the bacon render in its own fat rather than butter. It was fantastic! It was a perfect weeknight meal. Thank you!

    ★★★★★

    Reply
    • Katya says

      March 31, 2017 at 9:16 AM

      Thanks so much for your feedback Molly! So good to know that it worked out well with coconut milk.

      Reply
  44. Katie says

    October 13, 2016 at 12:36 PM

    So I found this soup and think it looks amazing!! however, I do not have the fresh corn available. I’m wondering if it would taste the same without the corn??

    Thanks!

    Reply
    • Katya says

      October 13, 2016 at 7:45 PM

      You can always sub frozen or canned corn but I think if you completely omitted corn it would not quite be the same.

      Reply
  45. kathy says

    September 30, 2016 at 7:00 PM

    Made this for dinner tonight using the last of fresh summer corn and zucchini. It came together quickly and I think it would be tasty with other seasonal veg like butternut. Delicious just as written!

    ★★★★★

    Reply
    • Katya says

      October 1, 2016 at 9:34 AM

      So happy to hear that Kathy! Thank you for the feedback.

      Reply
  46. Tara says

    September 5, 2016 at 3:50 PM

    This is fabulous! Love the soup! We added some brown rice to the bowl of soup and it was great!

    ★★★★★

    Reply
    • Katya says

      September 5, 2016 at 8:55 PM

      That sounds delicious Tara! So glad you enjoyed it. Thanks for your positive review.

      Reply
  47. Rachel says

    August 31, 2016 at 12:13 AM

    I just made this and my husband and I loved it! I made some modifications: no bacon, 3 potatoes instead of 2, two zucchinis instead of 1, and veggie broth instead of water. I would make this again.

    ★★★★★

    Reply
    • Katya says

      August 31, 2016 at 9:34 AM

      I’m glad you loved it despite no bacon! Another reader mentioned that she omitted bacon but it was missing smokiness but glad it worked for you. Thanks so much for your feedback!

      Reply
  48. Summer Drum says

    August 28, 2016 at 7:16 PM

    I just finished making this! I used reduced-sodium chicken broth instead of water, substituted 1/2 cup of the half and half for milk, added some red pepper flakes, added an extra zucchini, and omitted the bacon. It is so delicious, but I feel like it’s missing a little bit of depth or smokiness (probably because I omitted the bacon). Any ideas for what I could add next time?

    ★★★★

    Reply
    • Katya says

      August 28, 2016 at 8:33 PM

      Hi Summer, I would definitely add the bacon next time. The chowder is very mild and bacon adds just the perfect amount of smokiness.

      Reply
    • Alli says

      August 10, 2017 at 11:20 AM

      Try paprika for that smokiness… I don’t eat pork but my hubs says paprika gives a good smoky flavor in recipes I omit the bacon! Good luck!

      Reply
    • Karly Anderson says

      September 15, 2017 at 12:52 PM

      I didn’t add the bacon either, but I did add extra butter for flavor (since you don’t get any bacon fat). You could also add bacon bits to the top, or a bit of cheese! I added some cheese and that gave it some more depth.

      Reply
    • Julie says

      July 2, 2018 at 7:25 PM

      What about smoked paprika.

      Reply
  49. Caroline @ chocolate and carrots says

    August 27, 2016 at 7:43 PM

    Just made this for dinner and added shrimp. Delicious!

    ★★★★★

    Reply
    • Katya says

      August 28, 2016 at 3:59 PM

      Yum! Shrimp! That sounds so good. Glad you loved it Caroline.

      Reply
  50. Chantel Castellano says

    August 24, 2016 at 10:29 PM

    Made this tonight for dinner, and it was so delicious! It was perfect for all the fresh corn I bought today. I definitely will be making this again! Thank you!

    ★★★★★

    Reply
    • Katya says

      August 25, 2016 at 11:51 AM

      Thanks so much for such a great review! So happy you enjoyed Chantel.

      Reply
  51. Crystal says

    August 17, 2016 at 9:19 PM

    This soup was AMAZING. the only alteration my boyfriend made was to add a few extra strips of bacon…. There is so much flavor in this soup. It will be staying in my recipes for a long time!

    ★★★★★

    Reply
    • Katya says

      August 17, 2016 at 10:14 PM

      I bet with extra bacon it was extra delicious 🙂 Glad you enjoyed it! Thanks so much for taking the time to leave me a feedback.

      Reply
  52. Amy says

    August 14, 2016 at 5:30 PM

    When you say purée 2 cups of chowder is that just the liquid or the veggies too?

    Reply
    • Katya says

      August 14, 2016 at 8:10 PM

      Hi Amy! You want to puree everything (liquid + the veggies)!

      Reply
  53. Candace says

    August 13, 2016 at 1:02 PM

    Made this last night! Amazing! My boyfriend loved it! I added cumin, parsley and used red onion instead of white for more flavor. I love all the vegetables. Definitely making this again!

    ★★★★★

    Reply
    • Katya says

      August 13, 2016 at 11:47 PM

      Thanks Candace! Love your cumin addition. So happy you enjoyed it!

      Reply
  54. snezana says

    August 8, 2016 at 12:54 PM

    I made this soup over the weekend and love the flavors! I prefer a soup with more broth so used 6 cups of water and did not puree it and it was wonderful! Thank you, I’m making another batch tonight.

    ★★★★★

    Reply
    • Katya says

      August 8, 2016 at 5:32 PM

      I’m so happy you enjoyed the soup Snezana! Thanks so much for your feedback.

      Reply
  55. Amanda Schiller says

    August 5, 2016 at 8:50 PM

    Wow! I just made this for my family for dinner and I can’t wait to make it again! It is so delicious and everyone loved it! Thank you so much for sharing!!! I never comment on recipes but felt the need to with this one.

    ★★★★★

    Reply
    • Katya says

      August 6, 2016 at 9:18 AM

      Aww…I’m so happy you enjoyed it! Thank you SO much for taking the time to leave me a comment. Have a great weekend!

      Reply
  56. Katya says

    August 2, 2016 at 8:19 PM

    That’s awesome that you were able to tweak it ! It truly is versatile. So happy you loved it. Thanks so much for your comment!

    Reply
  57. Sylvia says

    August 2, 2016 at 12:20 PM

    I’m making this tonight and also using chicken broth for extra taste. Sounds so good with everything being homegrown.

    Reply
    • Katya says

      August 2, 2016 at 1:01 PM

      I bet it’s going to taste delicious with broth! I hope you enjoy it!

      Reply
  58. Amy says

    August 1, 2016 at 7:43 PM

    Any suggestions for what to serve this with? Specially of the chowder is going to be served as a side dish?

    Reply
    • Katya says

      August 1, 2016 at 10:29 PM

      If you’re talking about the main then you can pretty much do anything. Even though it’s loaded with ton of veggies it’s not overly heavy so you can easily serve it as a side. It’s also great with saltine crackers and/or oyster crackers.

      Reply
  59. KP says

    July 27, 2016 at 7:03 PM

    This chowder is DELISH!!!! I made it for dinner tonight and we loved it!! I added a splash of Louisiana hot sauce to my bowl. So good!! Thanks for the wonderful recipe!!

    ★★★★★

    Reply
    • Katya says

      July 27, 2016 at 8:06 PM

      HEY KP! LOVE your addition of hot sauce! I like mine with a little heat too. So you you enjoyed the chowder.

      Reply
  60. Elizabeth says

    July 26, 2016 at 7:29 PM

    I just made this for dinner tonight. It was SO good! I omitted the bacon and used chicken broth instead of the water but kept everything else the same. Even though it’s in the high 80s right now, I loved it!

    ★★★★

    Reply
    • Katya says

      July 27, 2016 at 8:42 AM

      Thanks so much for your feedback! I’m so happy you enjoyed it.

      Reply
  61. Melanie says

    July 26, 2016 at 7:24 PM

    This soup is delicious and the leftovers make for a really tasty lunch the next day! Thanks for sharing it.

    ★★★★★

    Reply
    • Katya says

      July 27, 2016 at 8:24 AM

      Thank you Melanie! I can’t agree more! So happy you enjoyed the chowder.

      Reply
  62. Debbie says

    July 26, 2016 at 3:24 PM

    I made this soup this morning and had it for lunch today. I followed the recipe to the T. It was so so good and looked just like the picture. I plan on having a bowl for dinner too. AWESOME!

    ★★★★★

    Reply
    • Katya says

      July 26, 2016 at 6:26 PM

      Thank you Debbie! I’m so happy you loved it!

      Reply
  63. StayC says

    July 26, 2016 at 2:23 PM

    I made this a couple of days ago. Thank you for this delicious recipe. Because I don’t tolerate dairy, I used coconut milk. Instead of water, I used my homemade chicken broth. And I used frozen corn. My family loves this chowder–we’re finishing the last bit of it today. I will definitely make this again.

    ★★★★★

    Reply
    • Katya says

      July 26, 2016 at 2:45 PM

      I’m so happy your family loved it! Thanks so much for your feedback StayC. I had couple readers ask about sub coconut milk.

      Reply
  64. Debbie says

    July 23, 2016 at 6:36 PM

    HI. I eat soup every day too. Love it. I have everything to make this soup except the half & half. I going to get that in the morning and make this delicious looking soup. Thank you for sharing this recipe.

    ★★★★★

    Reply
    • Katya says

      July 24, 2016 at 11:47 AM

      I hope you enjoy it Debbie!

      Reply
  65. Renee says

    July 21, 2016 at 12:44 PM

    Can u substitute heavy whipping cream for the half and half?

    Reply
    • Katya says

      July 21, 2016 at 5:13 PM

      Definitely!

      Reply
  66. Amanda says

    July 11, 2016 at 1:15 PM

    This is probably a silly question, but do you cook the corn before cutting it off the cob?

    Reply
    • Katya says

      July 11, 2016 at 1:29 PM

      Hi Amanda: no need to cook the corn before. It will cook in the pot with the rest of the veggies.

      Reply
  67. Terri says

    July 11, 2016 at 12:46 PM

    This looks so good. Could you substitute red potatoes for the russet?

    Reply
    • Katya says

      July 11, 2016 at 1:27 PM

      Definitely! I think red potatoes would be as good.

      Reply
      • Lena says

        August 28, 2016 at 10:13 AM

        I did sub red potatoes for russet, and it has a lovely flavor! This was the first time I got to use my immersion blender, and I couldn’t be happier with the results!

        ★★★★★

        Reply
        • Katya says

          August 28, 2016 at 4:00 PM

          That’s awesome. Glad you enjoyed it Lena! Thanks for your feedback 🙂

          Reply
  68. Lindsy says

    July 11, 2016 at 11:58 AM

    Looks absolutely heavenly. Question: could this be made in a slow cooker?

    Reply
    • Katya says

      July 11, 2016 at 1:27 PM

      Hi Lindsy: Honestly, I can’t really answer that as I’ve only made the chowder on the stovetop but if you do end up making it in the crockpot, I would love to know how it turns out for you.

      Reply
  69. Monica says

    July 11, 2016 at 10:01 AM

    This recipe looks amazing! Do you think i could sub the half and half for whole milk?

    Reply
    • Katya says

      July 11, 2016 at 10:43 AM

      You probably can but it won’t be as creamy.

      Reply
  70. Debbie says

    July 9, 2016 at 7:04 AM

    I’m a year around soup person. I love soups and eat a bowl every day for lunch and sometimes even dinner. The chowder looks fantastic. I have every on hand to make this except the bacon. I will be making this soup this week. Can’t wait. Thanks for sharing.

    ★★★★★

    Reply
    • Katya says

      July 9, 2016 at 10:48 AM

      I hope you enjoy the chowder Debbie! We love it year round too!

      Reply
  71. Shinee says

    July 8, 2016 at 11:25 PM

    Katya, I’m so trying this! I love your thickening method too. We’ll have a huge corn crop later this year, and I know what I’ll be making tons!! Yum!

    Reply
    • Katya says

      July 9, 2016 at 10:46 AM

      Thanks Shinee! I hope you enjoy it!

      Reply
  72. Naomi says

    June 22, 2016 at 8:01 PM

    Hi! Just curious, because I’m trying to watch my intake after losing weight, may I know how you gather your nutritional info? Is there some website that you use? By the way this recipe was wonderful! Just made it 🙂

    Reply
    • Katya says

      June 22, 2016 at 8:38 PM

      Hi Naomi, so glad you loved it! I use Edamam which is an online nutrition provider. You can read more about nutritional info under my FAQ https://www.littlebroken.com/frequently-asked-questions/. Thanks again for your feedback!

      Reply
      • MELINA says

        September 6, 2018 at 6:48 PM

        Is the serving size a cup? Or what is the serving size? =)

        Reply
        • Katya says

          September 10, 2018 at 1:59 PM

          Yes…serving size is 1 cup

          Reply
  73. Tatiana Loza says

    June 22, 2016 at 3:29 PM

    Can this be made dairy free? Maybe substitute the half and half for coconut milk? Looks delicious

    Reply
    • Katya says

      June 22, 2016 at 7:17 PM

      Hi Tatiana, it’s so hard to say as I haven’t tried it with coconut milk. If you do make it, let me know how it turns out. Thanks so much!

      Reply
    • Kim says

      September 4, 2016 at 8:50 PM

      I made it today with Silk (soy) coffee creamer and it was delicious!

      Reply
  74. [email protected]'s Plate says

    June 22, 2016 at 11:34 AM

    Yum, this looks delicious! What a perfect summer meal.

    Reply
    • Katya says

      June 22, 2016 at 12:03 PM

      Thanks Paula!

      Reply
      • Stacy says

        August 28, 2018 at 8:12 PM

        Truly a delicious chowdah!

        Reply
  75. Liz @ Floating Kitchen says

    June 22, 2016 at 10:03 AM

    This is gorgeous! And I love that photo grid, too! I definitely eat soup year round and this is just perfect for Summer. I’m absolutely going to be adding zucchini to my corn chowder now!

    Reply
    • Katya says

      June 22, 2016 at 12:03 PM

      Thanks Liz! Summer veggies are the best!

      Reply
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