Introduction

This tasty Potato Corn Zucchini Soup is a comforting, flavorful chowder perfect for any season. Combining creamy potatoes, sweet corn, tender zucchini, and rich cheeses, it offers a smoky depth from bacon and smoked paprika that will warm you from the inside out.

Two white bowls filled with creamy corn chowder sit on a white marbled surface with a gray cloth beside them. The soup has a thick, pale yellow base with visible chunks of yellow corn, orange carrot pieces, and small green herb bits scattered throughout. Bright green parsley leaves and small red chili flakes are sprinkled on top, adding color and texture. Each bowl has a silver spoon resting inside. The overall look is warm, hearty, and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 slices thick bacon
2 tbsp salted butter
1 yellow onion, finely diced
2 medium zucchini, cut into 1/2-inch pieces
5 cups corn kernels (frozen or fresh)
3 garlic cloves, freshly minced
2 tbsp fresh thyme leaves
1/2 tsp smoked paprika
Crushed red pepper flakes, to taste
2 medium russet potatoes, peeled and diced into 1/2-inch cubes
4 cups low-sodium chicken stock
1 cup full-fat milk
1/2 cup grated cheddar cheese
1 cup grated Gouda cheese (preferably aged)
1 tbsp honey
Kosher salt, to taste
Black pepper, to taste
For garnish: 2 tbsp fresh chives, finely chopped
Crispy bacon, crumbled

Instructions

Step 1: In a large pot over medium heat, cook the bacon until crispy. Remove bacon and set aside for topping. Leave 1 tablespoon of bacon grease in the pot, discarding any excess.
Step 2: Add butter, diced onion, and zucchini to the pot with reserved bacon grease. Sauté for about 5 minutes until fragrant and softened.
Step 3: Stir in corn kernels, minced garlic, fresh thyme, smoked paprika, and crushed red pepper flakes. Cook for another 2 minutes to combine the flavors.
Step 4: Add diced potatoes and chicken stock to the pot. Stir well, cover, and bring to a boil. Once boiling, reduce heat and simmer for 10-15 minutes until potatoes are tender.
Step 5: Carefully transfer half of the soup to a blender and blend until mostly smooth. Return blended soup to the pot to combine with the chunky portion.
Step 6: Stir in milk, cheddar cheese, Gouda cheese, and honey. Cook over low heat until cheeses melt and soup is creamy. Season with kosher salt and black pepper to taste.
Step 7: Serve hot, garnished with crumbled crispy bacon and fresh chives.

Tips & Variations

For a vegetarian version, omit the bacon and use vegetable broth instead of chicken stock.
Try swapping Gouda with smoked mozzarella for a different smoky flavor.
Adjust the red pepper flakes to control the level of heat in the soup.
Add chopped fresh parsley or basil as an alternative garnish for a fresh contrast.
Use an immersion blender to carefully blend directly in the pot for less cleanup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium-low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk or broth to loosen the consistency if it thickens upon cooling.

How to Serve

Two white bowls filled with creamy yellow corn chowder are shown on a white marbled and soft gray cloth surface. Each bowl has two layers; the bottom layer is dark brown with a smooth texture, and the top layer is white with small handles on both sides. The chowder itself is thick and creamy, with visible pieces of yellow corn, red bell peppers, and green herbs sprinkled on top. The bowls are in focus with one in the foreground and the other slightly blurred in the back, with fresh green herbs slightly blurred in the background. A silver spoon lies next to the bowl in the front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the cheeses and milk with dairy-free alternatives like almond milk and vegan cheese. The flavor will be slightly different but still delicious.

Can I freeze this Potato Corn Zucchini Soup?

It can be frozen for up to 2 months. Store in a freezer-safe container and thaw overnight in the fridge before reheating. Note that texture might change slightly after freezing, so stirring well while reheating helps restore creaminess.