Poblano Corn and Zucchini Chowder is a must try healthy soup recipe for sure whether you have these veggies in your garden or buy from the store or farmer’s market.
Sweet summertime means fresh veggies from the garden around here.
There’s nothing better than picking what you grew and making it all into a light, refreshing soup.
Typically I only make soup recipes in the colder months, but this is my one exception.
Store bought zucchinis are about a quarter of the size that I grow.
So you’ll need about 4 small zucchini if you don’t have an extra large one like this…
How to make Poblano Corn and Zucchini Chowder
I think most people don’t enjoy chopping and dicing as much as I do.
I guess I’m kind of weird like that, but I will consider it a good kind of weird 😉
Taking separate ingredients and transforming them into a single, spectacular dish is very satisfying and fun for me.
This soup starts with bacon in a large soup pot.
Once the bacon is cooked I add the onion and peppers in with the bacon (grease and all).
After about 5 minutes I add the zucchini, corn that’s been cut off the cob, and garlic.
Add kosher salt, pepper, season salt, and some Old Bay seasoning and cook for 5 more minutes.
I grab a bunch of fresh thyme from the garden and tie it together with some string and add that along with 32 ounces of chicken broth.
Bring that to a boil and reduce the heat to low and let it bubble and all the flavors mingle for 20 more minutes.
Of course I cannot leave it alone, I’m constantly stirring and checking on it 🙂
The thyme leaves will fall off the stems, so when you go to remove the bunch it will be almost all stems.
But check the soup because you’ll lose a few stems that you’ll have to remove.
Then do a final seasoning check and add more kosher salt, pepper, season salt, and Old Bay until it’s perfectly perfect for you.
A little trick that I do with almost all of my soups to make them thicker is use an immersion blender directly in the soup pot and pulse just a few times.
It makes a soup thick and more chowder-like without adding heavy cream.
Serve Poblano Corn and Zucchini Chowder topped with parmesan cheese and more fresh thyme and enjoy all the fresh flavors of summertime 🙂
Here are some of my other “fresh from the garden” creations like Poblano Corn and Zucchini Chowder…
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Poblano Corn and Zucchini Chowder
A light and delicious soup perfect for end of summer fresh corn!
- 6 slices bacon
- 1 yellow onion diced
- 1 poblano pepper diced, seeds and stem removed
- 1 jalapeno diced, seeds and stem removed
- 1 large zucchini (or 4 small zucchini) diced
- 6 ears corn on the cob husks removed, kernels cut off the cob
- 6 cloves garlic peeled, minced
- 32 oz chicken broth
- kosher salt, pepper, season salt, Old Bay seasoning
- 5-7 sprigs fresh thyme
- Optional toppings: fresh thyme, parmesan cheese
In a large soup pot over medium heat, cut the bacon with kitchen scissors into bite size pieces directly into the pot. Cook 5 minutes.
Add the diced onion, poblano pepper, and jalapeno into the pot with the bacon and bacon grease. Cook 5 minutes, stirring occasionally.
Add diced zucchini, corn kernels, and garlic. Season with kosher salt, pepper, season salt, and Old Bay. Cook 5 minutes, stirring occasionally.
Tie the fresh thyme into a bundle with string. Add chicken broth and fresh thyme bundle. Bring to a boil, reduce to a simmer for 20 minutes.
Remove the fresh thyme bundle and check for any loose thyme stems. Taste for seasoning, add more kosher salt, pepper, season salt, or Old Bay if needed.
Optional: For a thicker soup use an immersion blender in the soup, pulse 3-4 times.
Serve with more fresh thyme leaves and parmesan cheese if desired.