Corn and Zucchini Chowder with Bacon and Croutons

Looking for a perfect dish to celebrate the freshness of summer? Fresh sweet corn and zucchini come to life in this easy and delicious chowder.

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Corn and Zucchini Chowder with Bacon and Croutons

Keyword: Gluten Free, Seasonal Favorites, Under 30 Minutes, Weeknight Meals
Servings: 6 servings
Author: Denise


  • 4 Tbsp unsalted butter
  • 1 shallot diced
  • 4 garlic cloves minced
  • 1 1/2 cup carrots peeled and diced
  • 3 tsp kosher salt
  • 1 1/2 tsp black pepper
  • 1 Tbsp Italian seasoning or thyme
  • 2 tsp paprika
  • 2 medium sweet potatoes roughly 3 1/2 – 4 cups, peeled and diced
  • 4 cups chicken or vegetable broth
  • 4 cups corn kernels off cob or 2 bags frozen corn
  • 2 medium zucchini roughly 3 cups, diced
  • 2 Tbsp all purpose flour sub for gluten free, if desired
  • 1 – 14 oz can coconut cream
  • 4 oz pancetta or 4 slices bacon diced
  • Baguette cut into 1” cubes
  • 2 green onions diced


  • In a large stockpot or dutch oven, melt butter over medium heat.  Add shallots and garlic.  Cook 3-4 minutes.
  • Add carrots, salt, pepper, Italian seasoning and paprika.  Cook about 5 minutes.
  • Add sweet potatoes and broth. Increase heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
  • Add zucchini and corn. Simmer for additional 8-12 minutes or until the vegetables are completely tender.
  • Transfer 1/3 of chowder to a food processor or blender; puree until smooth.  Return mixture back into pot except for one cup.  Add 2 Tbsp flour to reserved cup of liquid.  Whisk until smooth.  Return remaining mixture to pot and whisk to combine.  The flour mixture will help thicken the soup.
  • Add coconut cream and cook just until heated through. Taste for salt and pepper.
  • In a separate nonstick skillet, cook bacon or pancetta over medium high heat, until it renders its fat and begins to brown, about 5-6 minutes.  Once cooked, use a slotted spoon to remove bacon and set aside.
  • Toast baguette pieces in remaining bacon fat to lightly brown, roughly 3-4 minutes.  Remove from heat once lightly browned.
  • Ladle soup into bowls.  Top with bacon, green onions and baguette croutons.


Serves 6-8
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