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Tasty Potato Corn Zucchini Soup Recipe

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★★★★★

4.6 from 125 reviews

A comforting and hearty Potato Corn Zucchini Soup featuring tender potatoes, sweet corn, fresh zucchini, and smoky bacon in a creamy, cheesy broth. This flavorful chowder is perfect for a cozy meal, blending fresh vegetables with rich spices and cheeses for a deliciously satisfying dish.

Ingredients

Scale

Soup Base

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

Garnish

  • 2 tbsp fresh chives, finely chopped
  • Crispy bacon, crumbled

Instructions

  1. Cook the Bacon: In a large pot over medium heat, cook the bacon slices until they are crispy. Remove the bacon from the pot and set aside for garnish. Drain all but 1 tablespoon of bacon grease from the pot to use for cooking the vegetables.
  2. Sauté Vegetables: Add the butter, diced onion, and chopped zucchini to the pot with the reserved bacon grease. Cook for about 5 minutes until fragrant and the vegetables start to soften. Then add the corn kernels, minced garlic, fresh thyme leaves, smoked paprika, and a pinch of crushed red pepper flakes. Stir and cook for an additional 2 minutes to develop flavors.
  3. Cook the Chowder Base: Add the peeled and diced potatoes and the low-sodium chicken stock to the pot. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 10 to 15 minutes or until the potatoes become tender and soft.
  4. Blend and Thicken: Carefully ladle half of the soup into a blender and blend until mostly smooth. Return the blended soup back into the pot, stirring to combine. Then stir in the grated cheddar cheese, grated Gouda cheese, full-fat milk, and honey. Season with kosher salt and freshly ground black pepper to taste. Simmer gently for a few more minutes until the cheese melts and the soup thickens slightly.
  5. Serve and Garnish: Ladle the soup into bowls and garnish each serving with finely chopped fresh chives and crumbled crispy bacon strips. Serve hot for a comforting, flavorful meal.

Notes

  • You can substitute vegetable broth to make this soup vegetarian-friendly (omit bacon or replace with a smoky vegetarian option).
  • Use fresh corn kernels in season for the best flavor, or good quality frozen corn as a convenient option.
  • Adjust the amount of crushed red pepper flakes based on your preferred spice level.
  • For a richer taste, use aged Gouda and sharp cheddar cheeses.
  • This soup reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: Potato soup, corn chowder, zucchini soup, creamy soup, bacon soup, comfort food

Find it online: https://mixitwitjoe.com/tasty-potato-corn-zucchini-soup-recipe/