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Soup Base:


  • Beef Bacon, sliced 150.0 g
  • Shrimp, peeled & diced 200.0 g
  • Zucchini, small dice 200.0 g
  • Corn kernel, canned or sliced off from a boiled cob 200.0 g
  • Kale leaves, chiffonade 100.0 g
  • Oat Milk, optional 125.0 ml


  • Bacon bits 150.0 g
  • Oat milk or any non-dairy nut milk 125.0 ml

Designed for professional chefs, check out this Zucchini Chowder with Corn and Shrimp recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Vegetable Bouillion Powder.



  1. Soup Base:

    • Preheat the oven to 175°C.
    • Place zucchini in a food pan. Drizzle with olive oil and season with salt and pepper.
    • Add the thyme to the pan and toss to evenly coat the zucchini.
    • Light roast the zucchini for 20 minutes for added flavour and to bring out its natural sweetness.
    • Transfer the zucchini into a sauce pot.
    • Pour in the water and Knorr Professional Vegetable Bouillion Powder. Bring to a boil, then turn it down to simmer.
    • Remove the stem of the thyme. Blend the mixture using a hand blender. Make sure to puree the mixture until it becomes velvety smooth. For an extra touch of green, add a handful of fresh parsley and blend it with the rest of the soup base.
    • Bring back to heat. Taste and adjust seasoning. The soup is ready to serve as is or it can be used as a base to make a chowder.
  2. Chowder:

    • Heat a sauté pan over medium heat. Render the bacon.
    • Add the shrimp to the pan followed by the zucchini, corn and kale. Lightly season with salt and pepper.
    • Add the sauteed items to the zucchini puree. Bring the soup to a simmer.
  3. Garnish:

    • You can add further richness by adding regular cream or oat cream.
  4. Chef’s Tip:

    • To make the chowder entirely vegan, remove the bacon and shrimp from the recipe. Other vegetables such as diced parsnips can be added instead.