Zucchini Corn Clam Chowder Soup Recipe
Stove Top and Slow Cooker Instructions
Zucchini Corn Clam Chowder Soup is a remake of the classic clam chowder recipe we know and love, but it becomes even more superior with the addition of vegetables picked fresh from the garden.
Our soup recipe highlights the summer harvest of garden fresh corn and zucchini squash. Many cooks are always seeking new ways to incorporate vegetables that are typically in overabundance in their gardens. Now they can delight in finding a new way to enjoy their harvest. You can also easily find recipes in cookbooks and on the internet for just a zucchini corn chowder soup which is popular in late summer. Since I love clam chowder, it was a simple decision to add clams and clam juice for additional flavor.
I decided to use my Great Grandmother’s family clam chowder recipe as the base for this soup with the addition of garden vegetables and fresh herbs. The inclusion of bacon is the secret ingredient to Great Grandma’s chowder. As a result of adding cooked bacon, some of the residual bacon grease is left behind in the pan which also imparts additional flavor to the sauteed onions and vegetables. The outcome resulted in a hearty, flavorful soup devoured by the entire family. Even the young kids finished off their bowls! You could also prepare this chowder recipe in the winter months with canned or frozen corn.
Looking for a little spicy kick? Try adding some roasted hatch chilies! Learn How to Blister and Freeze Hatch Chile Peppers.
Stove top and slow cooker instructions have been provided.
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- 4 to 5 bacon slices, cut into 1/4-inch pieces
- 1/4 cup butter (salted or unsalted, your choice)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon thyme (fresh or dried)
- 2 carrots, peeled and chopped into 1/2-inch pieces
- 2 stalks of celery, chopped into 1/2-inch pieces
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 4 cups half & half cream*
- 2 medium zucchini squash, chopped into 1/2-inch pieces
- 4 ears of fresh corn, husk removed and cork kernels cut from cob**
- 4 medium sized white or yellow potatoes, cut into 1/2-inch pieces**
- 2 (6.5-ounce) cans clams, minced (undrained)
- 2 cups chicken stock (homemade or store bought - learn how to make homemade chicken stock)
- Fresh parsley (for garnish)
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In a large soup pot over medium heat, sauté bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels and drain off the bacon fat from the soup pot. Just leave a little bacon fat behind to coat the bottom of the soup pot.
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Reduce heat to low, add butter, and stir until melted. Add onions and garlic and cook until they are translucent and soft (about 10 to 15 minutes). Sauteing the onions in the butter is important to achieve the excellent taste. DO NOT SKIP THIS STEP. Next add the thyme, carrots, and celery. Stir together to combine with the onion mixture. Sauté for 3 to 4 minutes until the carrots start to soften.
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Add flour, salt, and pepper; stirring constantly until well blended and you can see the flour start to get bubbly. Gradually add the milk, stirring constantly until sauce comes to a boil and thickens. Add salt and pepper to taste.
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Add the zucchini, corn, potatoes, and cooked bacon. Pour in enough chicken stock until all the vegetables are covered. Simmer for approximately 10 to 15 minutes or until the potatoes are soft. Add the clams and clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper.
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Serve in large soup bowls . I sometimes like to add a dollop of butter on top of each bowl of clam chowder (your choice).
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Serve with crackers or bread.
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Makes 8 servings.
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Preheat Slow Cooker on high heat.
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Add the zucchini, corn, and potatoes into the slow cooker.
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In a large skillet over medium heat, sauté bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels and drain off the bacon fat from the soup pot. Just leave a little bacon fat behind to coat the bottom of the pan.
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Reduce heat to low, add butter, and stir until melted. Add onions and garlic and cook until they are translucent and soft (about 10 to 15 minutes). Sauteing the onions in the butter is important to achieve the excellent taste. DO NOT SKIP THIS STEP. Next add the thyme, carrots, and celery. Stir together to combine with the onion mixture. Sauté for 3 to 4 minutes until the carrots start to soften.
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Add flour, salt, and pepper; stirring constantly until well blended and you can see the flour start to get bubbly. Gradually add the milk, stirring constantly until sauce comes to a boil and thickens. Remove from heat and add salt and pepper to taste.
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Pour the contents of the soup base into the slow cooker. Add the bacon and pour in enough chicken stock until all the vegetables are covered. Stir everything together and cover with a lid. Cook on high heat for 4 to 5 hours or low heat for 8 to 10 hours until the potatoes are softened.
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Fifteen (15) minutes before serving, remove the lid and stir in the clams and clam juice; cover with lid. Allow the clams to heat through before serving.
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Serve in large soup bowls. I sometimes like to add a dollop of butter on top of each bowl of clam chowder (your choice).
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Serve with crackers or bread.
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Makes 8 servings.
* I sometimes use milk or cream, depending on what I have on hand.
** Can substitute with 3 cups of canned or frozen corn.
*** Can substitute with Russet potatoes, which need to be peeled first.
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Clam Stews, Soups and Chowders Clams Slow Cooker Chowders Slow Cooker Soup Recipes Summer