top of page
  • Writer's pictureThe Farmer's Wife

Zucchini Corn Chowder


  • 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

  • Salt and fresh ground black pepper

  • Chopped fresh parsley, to garnish

  • Cayenne pepper, to serve, optional


  • 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. 

297 views0 comments

Recent Posts

See All


bottom of page