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Creamy Corn Chowder Soup with Zucchini & Green Chiles Recipe (with Video)

Mexican, Easy

Discover our Creamy Corn Chowder Soup with Zucchini & Green Chiles Recipe, a American recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 15min


Bacon and Vegetables
- 6 strips Bacon, chopped
- 1 tbsp Olive oil
- 2 New Mexico green chiles
- 2 c Corn kernels, about 4 corn cobs
- 2 large zucchini
- 2 medium-sized Yukon gold potatoes, chopped
- 0.5 medium sweet onion
- 2 clove Garlic, minced
- 1 tbsp Fresh thyme leaves
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
Broth and Dairy
- 4 c vegetable broth
- 0.75 c whole milk
- 0.333 c Heavy cream
- 0.5 c aged cheddar cheese
- 2 tbsp Honey
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Preparation of Bacon and Vegetables
1. In a large soup pot over medium-high heat, add the chopped bacon.
2. Cook until crispy and golden, then remove the bacon.
3. Keeping about 1 tablespoon bacon grease, remove any excess.
4. Add the olive oil, chopped New Mexico Green Chiles, corn kernels, chopped zucchini, potatoes, onions, minced garlic, thyme, salt, black pepper, and paprika.
5. Sauté for 4-5 minutes, until the zucchini is slightly golden and tender.
Preparation of Soup Base
1. Add the broth, bring to a boil, then simmer 5-6 minutes, until the potatoes are fork tender.
2. Using a slotted spoon, transfer 3/4th of the vegetables to a food processor or high-speed blender.
3. Blend until smooth.
4. Transfer back into the soup pot.
Finalizing the Soup
1. Stir in the milk and heavy cream.
2. Stir in the cheddar cheese now or add later when garnishing.
3. Stir in the honey.
4. Reheat the soup until slightly thickened and warm, about 4-5 minutes.
Serving Instructions
1. Serve warm with fresh herbs, the crispy bacon, and (optional) shredded cheddar cheese to enjoy!

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