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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.
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
- 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.
- 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).
- Swap the potatoes for cauliflower – Cauliflower is flavorless, taking onthe flavor of the dish it’s being added to.
- Slip the roux – This means less butter and no flour.
- Use less cream – or use half-and-half instead. That said, I do not recommend using low-fat milk. It’s much too watery.
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.
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,
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.
Corn and Zucchini Chowder Recipe
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
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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Five Stars! I made the vegetarian recipe and it was most delicious–flavorful and filling! High praise from my meat -loving spouse . This recipe is definitely a keeper!
Yummm. I really liked this soup. I will make this one again.
Can this recipe be frozen?
Hi Cara,
I have not tried to freeze this recipe before; however, I do not see why not. Just be sure to remove as much air as possible before freezing.
This recipe looks great, but no where in the directions does it say what to do with the chicken – is the chicken already cooked? or do you cook it with the bacon?
Hi Lisa,
You are correct, I had written in the post about the chicken being canned boiled/shredded chicken, but that was not in the recipe card. The recipe card has been updated. Thanks for pointing that out!
This soup is really good! I made it with a vegetarian in mind by adding in a can of mashed white beans. After reserving some for her, I then added in the bacon as well as a package of Italian style chicken sausage. Added a little tobacco as recommended for serving. Delicious!
I’d like to try making this in my instant pot… any ideas how to modify?
Hi Stephanie,
I haven’t personally tried this recipe in my instant pot, but it is definitely possible. I would recommend waiting to add the milk or cream until approximately 5 to 10 minutes until serving if using an instant pot.
Could I use coconut milk instead of half and half in this? We are dairy free here. Thanks!
Hi Meredith,
I have not tried with coconut milk, but you can definitely try. Or perhaps soy creamer as a thicker alternative?
Thanks for the reply Jessica. I used a can of full fat coconut milk and it turned out great! Not quite as think, but definitely chowder-ish.
Thank you for sharing your awesome recipe 🙂
Hello! Plan to make this tonight but was wondering if there was a way to cook it in a crockpot? Wasn’t sure if there was specifics I had to watch out for with the half and half and other ingredients.
I have not made this recipe in the slower yet; however, I would recommend waiting to add the milk or cream until approximately 5 to 10 minutes until serving if using a slow cooker.
Hi there! Wondering if you ended up doing this and how it worked out. I imagine I should start with doing the chicken + broth awhile before adding the raw veggies? And then as Jessica says, add in the creams at end… as well as cooked bacon? Thank you for any suggestions! 💜
Making this tonight, looks wonderful. Just not seeing if you cook the chicken ahead of time or with the bacon. I’m not using potato, extra cauliflower.
Hi Sylvia! Great question. I added pre-cooked chicken breast. The easiest way to do this is to either add rotisserie chicken or cook a couple chicken breasts using your favorite, easiest method first 🙂 Hope you enjoy! xo
It looks so tasty and what is more important it is healthy food! thanks for motivation!