Fiesta Summer Corn & Zucchini Chowder Recipe

This is a great summery chowder that's a breeze to make in the pressure cooker.
  • Ready in: 45 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 30 minutes
  • By:
  • Servings: Makes 6 servings

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  • 6 bacon slices, diced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1½ pounds red potatoes, cubed
  • 1 (16 ounce) package frozen fire-roasted corn
  • 2-3 medium zucchini, sliced or cubed
  • 1 cup heavy whipping cream
  • Shredded cheese, sliced chives or green onions, optional

cooking methods

  • Slow Cooker


  1. In 6-quart or larger multi-cooker set to Sear/Sauté and MED/HIGH, sauté bacon until crispy. Remove bacon from pot with slotted spoon and drain on clean paper towels. Set aside.
  2. Add flour and Onion Onion Seasoning, whisking into bacon drippings until smooth. Whisk in chicken broth. Stir in potatoes, corn, zucchini and Fiesta Party Seasoning.
  3. Set multi-cooker to Pressure Cooker on HIGH for 7 minutes. When done, do a quick pressure release. Set multi-cooker to Sear/Sauté and HIGH. Stir in cream and bacon; cook 1-2 minutes.
  4. Serve garnished with cheese and chives, if desired.

Makes 6 servings.

Serve with Garlic Pepper Parmesan Toast recipe and a green salad.

Tip: Stir in chopped or shredded cooked chicken with the cream and bacon, if desired.

Stovetop Option: In a large saucepan over medium-high heat, prepare step 1 and 2 as directed. Simmer 25-30 minutes or until potatoes are tender. Stir in cream and bacon. Continue with step 4.

Wine Pairing: Pinot Noir

Nutrition per Serving: (does not include optional toppings) Calories: 450 Total Fat: 26g Sat. Fat: 13g Cholest: 70mg Sodium: 1,290mg Carbs: 43g Fiber: 5g Sugar: 10g Protein: 10g

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