Sweet 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. Wonderful served warm or chilled.⁣

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Sweet Corn and Zucchini Chowder with Bacon and Croutons

Keyword: Seasonal Favorites
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.
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