Instant Pot Zucchini Corn Chowder with Bacon
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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.
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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, like Instant Pot Chicken Corn Chowder and Farmers’ Market Corn Chowder, the zucchini addition makes this chowder stand all on its own!
Summer in a Bowl
If I had to describe this Zucchini Corn Chowder to you, I might simply say, “It tastes like summer in a bowl.”
When you add sweet corn and zucchini and combine it with bacon and tender potatoes and delicious vegetables, it becomes a chowder you won’t soon forget.
Much like the summer days of corn ripening in the fields, or zucchini squashes, shaded by their giant leaves.
Yet while it tastes like “summer in a bowl,” I love that this chowder is equally wonderful on a cold winter’s day.
Instant Pot Zucchini Corn Chowder Ingredients
The specific measurements are in the recipe card below.
- Bacon, chopped
- Onion, garlic, celery, and carrots
- Red potatoes
- Zucchini
- Corn, frozen or fresh
- Can of creamed corn for flavor
- Chicken stock
- Cayenne
- Dried or fresh thyme
- Half and half
- Fresh herbs to garnish (parsley, chives, thyme, etc.)
How to Make Instant Pot Zucchini Corn Chowder
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 manual high-pressure setting and set 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.
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.
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
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Instant Pot Zucchini Corn Chowder with Bacon
Ingredients
- 4 strips bacon chopped
- 1 onion diced
- 2 celery ribs chopped (1/3 cup)
- 1 medium carrot chopped (1/2 cup)
- 2 garlic cloves minced
- 3 red potatoes chopped into 1/2-inch cubes
- 3 cups chicken stock
- 1 15-ounce can creamed corn
- 1 16-ounce packaged frozen corn (or 2 cups fresh corn)
- Pinch of cayenne
- 1/2 tsp. dried thyme 2-3 sprigs fresh
- salt and pepper to taste
- 1 medium zucchini diced into 1/2-inch cubes, (1 1/2 cups)
- 3/4 cup half and half or cream
- 2 tablespoons flour
Instructions
- Set a 6-quart Instant Pot 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.
Video
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.
Nutrition
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!