Dinner Holiday & In Season Recipes Summer

Jalapeno Zucchini Corn Chowder

It’s been a raining on and off this week with those summertime showers we get here in Georgia, so this past weekend I made a large pot of Jalapeno Zucchini Corn Chowder with some of our farmers market produce. Even in the heat and humidity, it’s nice to have a hot meal on the table for dinner during the summer.

This recipe gives a nod to some of my favorite summertime vegetables – corn and zucchini! The jalapeno adds a teeny-tiny kick to this large batch recipe, but not so much that it packs a huge punch. It is very tolerable for those that don’t like spicy food. The jalapeno can also be excluded from this recipe, but it really compliments the sweet corn and crumbled bacon topping in this dish! You can even add more jalapeno to kick it up a notch.

This is a large batch recipe serving about 10-12. Even though I was cooking for only Jared and myself, I’ve been conditioned by my Dad to cook for the masses – haha. Even after sharing with our neighbors, we had plenty of leftovers which means I do not have to cook for a couple days!

Let’s dive in..

Jalapeno Zucchini Corn Chowder

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: 10-12 servings


  • 2 tbsp butter
  • 1 large yellow onion, diced
  • 5 medium celery ribs, chopped
  • 4 medium carrots, peeled and sliced
  • 1-2 tbsp minced garlic
  • 1 ½ tsp dried thyme
  • 5-6 medium gold potatoes, peeled and diced
  • 6 cups water
  • 2 cups chicken or vegetable broth
  • 6 strips bacon, crumbled
  • 6 cups sweet corn
  • 2 medium zucchini, sliced and quartered
  • 1 large jalapeno, seeds removed and finely diced
  • 1 ½ cup half and half
  • Garlic powder to taste
  • Kosher salt and fresh ground black pepper to taste
  • Fresh parsley, chopped to garnish


  1. In a large stockpot or dutch oven, melt butter on medium heat. Add prepared onion celery, carrots, garlic and thyme. Allow vegetables to cook until softened (stirring a few times).
  2. Add prepared potatoes, broth and water. Raise the heat to medium high and bring to a simmer, then reduce heat back to medium and simmer for 10-15 minutes or until the potatoes are almost cooked.
  3. While simmering, preheat oven to 400 F. Then cook bacon strips on a foil lined baking sheet for 17-19 minutes or until crispy.
  4. While bacon is cooking, return to the pot and add prepared jalapeno, zucchini and corn; season garlic powder, salt and pepper to taste. Simmer for additional 10-15 minutes or until the vegetables are completely cooked and tender.
  5. Next, transfer 4-5 cups of chowder to a blender then puree until smooth. Add pureed mixture back into pot and stir until well combined. Stir in half and half and cook for additional 3-5 minutes. Add any needed salt and pepper to taste. Remove from heat.
  6. Top with crumbled bacon, fresh parsley and more diced jalapeno (optional). Serve warm and enjoy!
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