Zucchini Corn Chowder

creamy seafood chowder soup with corn and parsley flat lay

Zucchini Corn Chowder


  • 3 gold potatoes
  • 2 zucchini
  • 2 T butter
  • 1/4 C real bacon bits
  • 1 C frozen chopped onion pepper celery blend
  • 1 C frozen chopped carrots
  • 2 T minced garlic
  • 1 T dried parsley flakes
  • 1/2 t dried thyme
  • 1 bay leaf
  • 4 C frozen corn
  • salt and pepper to taste
On Cooking Day
  • 4 C chicken broth
  • 1 C half and half or dairy free creamer


To Pre Assemble
  • Chop potatoes and zucchini into small bite size pieces and add to large zipper bag.
  • Add remaining ingredients to bag. Zip and shake to mix.
To Cook
  • Pour vegetable mixture into slow cooker along with broth and cook on low for 6 hours.
  • Blend half the soup in a blender and return to slow cooker along with half and half. Warm 20 minutes on high before serving.