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..

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