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Home » Soup + Stew » Corn and Zucchini Chowder

Corn and Zucchini Chowder

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
August 19, 2022
4.81 from 152 votes


Last Updated November 21, 2022 | 37 Comments

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41.4K shares
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This healthy Corn and Zucchini Chowder is the perfect summertime soup. Made with sweet summer corn, garden-fresh zucchini, cauliflower, and half-and-half instead of heavy cream, this delicious chowder is hearty, healthy, and super easy to make.

Pot of healthy summer chowder filled with corn, zucchini, carrots, chicken, and cauliflower.

Healthy Corn and Zucchini Chowder Recipe

I love creamy chowdery soups. From yummy clam chowder to bacon and potato chowder, if it has the word chowder in the name, then I’m pretty sure I’ll love it (and probably even ask for seconds). Unfortunately, traditional chowders are usually cream-based and thickened with a roux made from flour and butter. Occasionally, no problem. But my chowder love runs deep, so today, I’m sharing a healthier version of chowder. One I can make and eat anytime, minus the guilt.

Inspired by summer corn and garden-fresh zucchini, this corn and zucchini chowder is so good and so easy to make. I even snuck some shredded chicken in there for extra protein.

Just as delicious and just as creamy as regular chowder recipes, but way better for you!

How to Make Chowder Soup Healthier

  1. Add less bacon – This chowder only calls for two strips of bacon. Bacon may be delicious, but it’s an easy way to add extra fat and calories. I decided not to cut it out entirely since bacon does add nice flavoring, but 2 strips were more than sufficient.
  2. Fewer potatoes – Potato often makes up the bulk of many chowders. While there is nothing particularly wrong with the potato, there are healthier, less starchy options to add to your pot (like cauliflower).
  3. Swap the potatoes for cauliflower – Cauliflower is flavorless, taking onthe flavor of the dish it’s being added to.
  4. Slip the roux – This means less butter and no flour.
  5. Use less cream – or use half-and-half instead. That said, I do not recommend using low-fat milk. It’s much too watery.
White soup pot filled with chowder made using corn, zucchini, cauliflower, and light cream as the main ingredients.

How to Make Corn and Zucchini Chowder

First, brown the bacon in a large soup pot until it just starts to brown. You may remove the bacon or leave it in the pot (up to you – personal preference) as you soften the onions, celery, carrots, and garlic over medium heat. Stir in the dried thyme. After the veggies have softened (about 5-8 minutes), add the chopped potatoes, cauliflower, water, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10-15 minutes. The potatoes and cauliflower should be fork-tender.

Stir the zucchini and corn into the pot of soup. Cover and continue to simmer for an additional 10-15 minutes, or until all of the vegetables have softened. Remove the bay leaf before carefully pureeing approximately 3 cups of soup in a high-speed blender or food processor. This is what helps make the chowder thick and creamy.

Meanwhile, return the pureed soup back to the pot. Stir in the cooked and shredded chicken and season with salt and black pepper, to taste. Stir in the half-and-half and cook until everything is just heated through.

Serve garnished with fresh parsley, shredded cheese, or Tabasco sauce, if desired.

Serving of Corn Chowder garnished with chopped parsley and sprinkled with cayenne pepper.

How to Serve

I love to serve this healthy chowder with buttery bread, a side salad, and a fruit salad for dessert.

More Zucchini Recipes,

  • Zucchini Casserole
  • Roasted Zucchini with Parmesan
  • Zucchini Boats
  • How to Make and Cook Zucchini Noodles (Zoodles)
  • Sauteed Zucchini
  • Cheesy Zucchini Bread (Quick Bread)
White soup pot filled with chowder made using corn, zucchini, cauliflower, and light cream as the main ingredients.

Have you tried making this Corn and Zucchini Chowder Recipe? Tell me about it in the comments below! I always love to hear your thoughts.

A bowl of soup, with corn zucchini Chowder

Corn and Zucchini Chowder

4.81 from 152 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This healthy Corn and Zucchini Chowder is the perfect summertime soup. Made with sweet summer corn, garden-fresh zucchini, cauliflower, and half-and-half instead of heavy cream, this delicious chowder is hearty, healthy, and super easy to make.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 6 servings
Calories 390 kcal

Ingredients
 
 

  • 1 tablespoon butter
  • 2 strips bacon - chopped
  • 1 large yellow onion - diced
  • 3 ribs celery - chopped
  • 4 medium carrots - chopped
  • 6 cloves garlic - minced
  • 1 teaspoon dried thyme
  • 1 medium russet potato - scrubbed and cubed
  • 1 medium head cauliflower - chopped into small pieces or (for smaller bits, grate using a cheese grater)
  • 6 cups water/vegetable broth/chicken broth or a mix - plus more if needed
  • 1 bay leaf
  • 4 medium zucchini - diced into small cubes
  • 5 ears fresh sweet corn - husk and silk removed, with kernels cut from cob
  • 1 lb cooked boneless skinless chicken breast - shredded, optional
  • 1 cup half and half - or whole milk
  • salt + black pepper - to taste
  • fresh parsley - to garnish
  • cayenne pepper or tabasco sauce - to serve, optional
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Instructions
 

  • Melt the butter in a large stockpot or Dutch oven set over medium-high heat. Cook until the bacon starts to brown, about 3-4 minutes.
  • Add the onion, celery, carrots, garlic and thyme. Stir the vegetables with the bacon and bacon grease until coated. Reduce heat to medium and continue to cook until the vegetables just start to soften, approximately 5-8 minutes, stirring occasionally.
  • Add the chopped potato, chopped cauliflower, water (or broth), and the bay leaf. Increase heat back to medium high heat. Bring to a low boil, reduce heat to medium-low and simmer for 10-15 minutes, or until the potatoes and the cauliflower are soft and nearly cooked through.
  • Add the zucchini and corn to the soup. Cover and simmer for an additional 10-15 minutes, or until all of the vegetables are fully cooked.
  • Remove the bay leaf from the pot and carefully transfer 3 cups of chowder to a food processor or blender; process until pureed. Carefully stir the shredded chicken and pureed chowder back into the pot and season with salt and pepper to taste.
  • Stir in the half and half (or whole milk or heavy cream) and cook until just heated through. Add any additional salt and pepper, to taste.
  • Garnish with fresh chopped parsley, if desired. For a little heat, sprinkle with cayenne pepper or a dash of Tabasco sauce.

Jessica’s Notes

  • Leftovers: keep any leftovers stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until heated through. Freezing is not recommended.
  • Vegetarian option: Omit the bacon and the chicken, and use water or vegetable stock.
  • Is this recipe gluten-free? Yes.

Nutritional Information

Calories: 390kcal | Carbohydrates: 28g | Protein: 23g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1196mg | Potassium: 1359mg | Fiber: 5g | Sugar: 10g | Vitamin A: 7870IU | Vitamin C: 79.7mg | Calcium: 129mg | Iron: 1.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword corn and zucchini chowder, corn zucchini chowder recipe, creamy corn and zucchini soup, Healthy corn and zucchini chowder
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

41.4K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Midori says

    October 25, 2022 at 5:26 pm

    5 stars
    This soup is amazing! I made it for the first time with my sister-in-law. It was fun to make together. We had company and served it with Jiffy cornbread made with yellow lemon cake mix. A win win combination that everyone praised.

    Reply
  2. Iris says

    January 5, 2022 at 2:27 pm

    5 stars
    Love this recipe! We make it vegan and use plant based milk and often add a can of white beans. Tonight I sautéed Beyond Sausage and added that to the cooked soup. To save time we also used frozen corn. Delicious!

    Reply
  3. Christina says

    December 1, 2021 at 9:41 am

    5 stars
    This was absolutely delicious and easy to make.
    Very clear instructions.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 1, 2021 at 1:25 pm

      Thanks for the delicious feedback and rating Christina 🙂

      Reply
  4. Erin Westgate says

    November 8, 2021 at 5:40 pm

    4 stars
    Really bland. Had to get creative and add a bunch of spices for flavor.
    Took much longer to prep than 15 minutes. Canned or frozen corn would have been much easier and just as good in a chowder.

    Reply
  5. Pepper says

    August 3, 2021 at 3:57 pm

    5 stars
    Oh, my goodness! This chowder is soooooo yummy! 5+⭐️s! I used frozen cut corn and chicken broth/stock (instead of water). Once I puréed the soup mixture, I didn’t actually need the half-n-half or milk, so I left that out.

    I made a large stockpot and will try to freeze half, but I’m not sure how the chowder will hold up to being frozen. The next day, I spooned chowder over prepared rice and we loved that also. This recipe will definitely go into my forever-recipe-keepers. Thanks!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      August 4, 2021 at 12:20 pm

      Thanks for the kind feedback Pepper 🙂

      Reply
  6. Dom says

    July 28, 2021 at 6:49 pm

    Hi there, my name is Dom and am from Melbourne, Australia. I have just started using some of your recipes and they are fantastic!
    My question is, some recipes have the ingredient or term ‘half and half’.
    I have never heard of this before and I have asked around my family and friends and they have never heard of this either.

    What is “half and half”?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      July 29, 2021 at 3:08 am

      Hi Dom,

      A quick google search showed me that half and half is the equivalent to “single cream” or “double cream”, but to make sure “it has 10-12% milk fat and cannot be whipped.” 🙂

      Reply
      • Yve says

        November 20, 2021 at 5:31 pm

        I think its half milk and half cream.

  7. Jess says

    May 9, 2021 at 4:43 pm

    Honestly not a fan.. It was less like chowder and more like semi-blended veggie soup. I couldn’t get past the texture. Healthy though!

    Reply
  8. Gabby says

    August 1, 2020 at 7:00 am

    Could you use sweet potato instead of russet? And instead of bacon, would chicken skin work?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      August 1, 2020 at 10:18 am

      Hi Gabby, both of these substitutions would work great! The taste will be a little sweeter and less salty, but just as delicious 🙂

      Reply
      • Gabby says

        August 5, 2020 at 2:42 pm

        5 stars
        We made this with the chicken skin substitution, and used heavy coconut/almond milk and it was delicious!. I’m dairy free and dont eat bacon products, my boyfriend loved it!

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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