Zucchini Corn Chowder (Instant Pot & Stovetop)
This post may contain affiliate links. Please read our disclosure policy.
Zucchini Corn Chowder is like a taste of summer in every bite. Filled with sweet corn, fresh zucchini, tender potatoes, and smoky bacon, it's a bowl of goodness you'll love.
Love chowder? Try this Chicken Corn Chowder too!
What I Love About This Chowder
With a perfect blend of creaminess, this Zucchini Corn Chowder is a delicious and hearty lunch or light dinner.
And with crumbled fresh bacon, this soup is always a favorite.
While I'll always love our traditional corn chowder recipes, such as Instant Pot Chicken Corn Chowder and Farmers' Market Corn Chowder, the addition of zucchini makes this chowder stand out and one you won't soon forget!
Another creamy chowder you'll love is my Chicken Potato Chowder.
Jump to:
Key Ingredients
The specific measurements are in the recipe card below.
- Bacon, chopped for chowder flavor (this can be omitted if desired)
- Aromatics: Onion, garlic, celery, and carrots
- Vegetables: Zucchini, red potatoes, corn (frozen or fresh, plus a can of creamed corn for flavor)
- Chicken stock serves as the base for the soup.
- Seasonings and Herbs: Cayenne, dried or fresh thyme.
- Half and half for creaminess
- Garnish: Fresh herbs like parsley, chives, thyme, etc.
Instant Pot Instructions
Begin by cooking the bacon until it's crispy. This can be done in a 6-qt Instant Pot base using the saute setting or in a skillet. Remove the bacon to a paper-towel-lined plate.
After removing the bacon, add onion, garlic, carrots, and celery to the pot. Cook, stirring frequently until vegetables have softened.
Now stir in the soup ingredients: bacon, potatoes, corn, canned corn, chicken stock, thyme, and cayenne pepper. Season with salt and pepper to taste. Select the manual high-pressure setting and set the time for 10 minutes. When the soup has finished cooking, quick-release pressure.
To thicken the chowder, whisk together milk and flour; set aside. Once the soup has finished cooking, select the sauté setting and bring the chowder to a boil.
Stir in the zucchini, half and half (or cream), and flour mixture. Cook, stirring frequently, until the zucchini is soft and the chowder is thickened; about 2 to 3 minutes.
Stovetop Instructions
Cook bacon in a Dutch oven over medium heat, until crispy; 3 to 4 minutes. Remove from the pot and drain on a paper towel.
Then toss the onions, celery, carrots, garlic, and thyme into the Dutch oven. Cook until vegetables begin to soften.
Add the crumbled bacon, potatoes, stock, dried thyme, and a pinch of cayenne. Bring to a boil and then reduce to maintain a simmer until the potatoes are beginning to soften; about 8 minutes.
Then add the zucchini and corn; season with salt and pepper, to taste, and simmer until the vegetables are tender.
Remove 2 cups of the chowder to a blender and puree until smooth. Return to the Dutch oven and stir in half and half until heated through.
More Soup Recipes to Try
- Quick Fix Salmon Chowder
- Easy Fish Chowder: A quick no recipe, recipe
- Instant Pot Butternut Squash Soup
- Easy Instant Pot Tomato Soup
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Want to save this recipe?
Enter your email, and we'll send it to your inbox. Plus, you'll get delicious new recipes from us every Friday!
Zucchini Corn Chowder Recipe
Ingredients
- 4 bacon chopped and cooked
- 1 onion diced
- 2 celery ribs chopped (⅓ cup)
- 1 medium carrot chopped (½ cup)
- 2 garlic cloves minced
- 3 red potatoes chopped into ½-inch cubes
- 3 cups chicken stock
- 1 (15-oz) can creamed corn
- 1 (16-oz) packaged frozen corn or 2 cups fresh corn
- Pinch cayenne
- ½ teaspoon dried thyme 2-3 sprigs fresh
- salt and pepper to taste
- 1 medium zucchini diced into ½-inch cubes, (1 ½ cups)
- ¾ cup half and half or cream
- 2 tablespoons all-purpose flour
Instructions
Instant Pot Instructions (Stovetop Instructions in Notes Below)
- Set to the saute setting. Add bacon and cook until brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate.
- Add onion, garlic, carrots, and celery. Cook, stirring frequently until vegetables have softened; about 2-3 minutes.
- Stir in bacon, potatoes, zucchini, corn, canned corn, chicken stock, thyme, and cayenne pepper; season with salt and pepper. Select manual high-pressure setting and set time for 10 minutes. When the soup has finished cooking, quick-release pressure.
- In a small bowl, whisk together half and half and flour; set aside.
- Select sauté setting and bring the soup to a boil. Add the zucchini and stir in the milk, flour mixture. Cook until the zucchini is soft and the soup has thickened; about 2 to 3 minutes.
- Serve immediately, garnished with additional chopped bacon and fresh herbs, if desired.
Notes
How to Make Zucchini Corn Chowder on the Stove
- Cook bacon in a dutch oven over medium heat, until crispy; 3 to 4 minutes. Remove from the pot and drain on a paper towel.
- Then toss the onions, celery, carrots, garlic, and thyme into the dutch oven. Cook until vegetables begin to soften.
- Add the crumbled bacon, potatoes, stock, dried thyme, and a pinch of cayenne. Bring to a boil and then reduce to maintain a simmer until the potatoes are beginning to soften; about 8 minutes.
- Then add the zucchini and corn; season with salt and pepper, to taste, and simmer until the vegetables are tender.
- Remove 2 cups of the chowder to a blender and puree until smooth. Return to the dutch oven and stir in half and half until heated through.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Do i add the zucchini with the potatoes and all that or at the end with the half and half? It says to add it for both in the instant pot directions.
Hi Stephanie -- I love your name (it's mine too). You can add the zucchini either in the beginning or at the end with half and half. If you chop them larger, add them with the other chowder ingredients. I'm preferring to add the zucchini with the half and half because I like them to hold their shape.
Enjoyed this for an easy, healthy lunch!