Summer Corn and Zucchini Chowder

Put all of that fresh produce to good use in this Summer Corn and Zucchini Chowder. It’s thick, creamy and full of veggies!

Summer Corn and Zucchini Chowder | lifemadesimplebakes.com

Soup isn’t the first thing I think of when it comes to summer, but since the weather cooled off a bit I thought it was the perfect time to whip up a big pot of this hearty, veggie-packed chowder.

I’m kind of the odd man out in our family. I absolutely LOVE soup. Everyone else is on the fence. It’s not like they hate it, but they definitely have their favorites like this spicy sausage and lentil soup, homemade chicken noodle soup and beef and vegetable stew. When I introduce new stews, chowders our soups, they’re always a bit skeptical, but usually end up loving them!

Summer Corn and Zucchini Chowder | lifemadesimplebakes.com

This soup is one I really loved, and so did our kids! It’s made with chunks of potatoes, fresh corn, zucchini and yellow squash and of course, BACON! You can’t go wrong when bacon is involved, right?

Summer Corn and Zucchini Chowder | lifemadesimplebakes.com

First you’ll cut up the bacon into pea-size bits, render the fat and then sauté the veggies in it until they’re nice and tender. Add the broth + seasonings, then simmer the potatoes and squash until they’re cooked throughout. Now comes the fun part! Transfer 2 cups of the chowder to a food processor or blender and puree until it’s silky smooth. This will help thicken the chowder without having to add a bunch of heavy cream. Pour it back in, add the half & half (or whole milk) and then stir it together.

Summer Corn and Zucchini Chowder | lifemadesimplebakes.com

Remove the pot from the heat and allow the chowder to sit for 10 minutes before serving it. This thick, creamy & hearty chowder goes great with grilled cheese, crusty bread, or soft & fully dinner rolls. Enjoy!

For a Thicker Chowder

If you want a thicker chowder, there are several methods you can employ:

Use Less Chicken Broth: Start with 3 or 4 cups of chicken broth and add more to your liking.

Cornstarch Slurry: One of the easiest ways to thicken a soup is to use a cornstarch slurry. Mix 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth. Stir this into the simmering chowder and cook for a few minutes until thickened. Adjust the amount depending on your desired consistency.

Puree More Veggies: The recipe already calls for pureeing 2 cups of the chowder to add creaminess. To make it thicker, you can simply increase the amount you puree.

Reduce the Liquid: Before adding in your half and half, let the chowder simmer for a longer time to allow some of the liquid to evaporate. This will concentrate the flavors and make the soup thicker.

Potato Starch: Potato starch can also be used as a thickener in a similar manner to cornstarch. It’s gluten-free and can provide a silky texture to the chowder.

Additional Potatoes: Potatoes are natural thickeners due to their starch content. You can increase the number of potatoes in the recipe or mash some of the potatoes directly in the pot once they’re cooked.

Cream Cheese or Heavy Cream: For an extra rich and creamy texture, consider adding some softened cream cheese or heavy cream to the chowder.

Remember, the key to a great chowder is balancing thickness with flavor. Adjust seasonings as needed when you modify the consistency.

Storing Info

You can store this chowder in the refrigerator in an air tight container for up to 5 days.

You can also freeze this chowder. Please note that the dairy will become a little grainy, so it won’t be as smooth, but it will still be good.

Here are our tips on how to freeze and thaw this corn chowder. First, let the chowder cool down to room temperature and then cool further in the refrigerator for a few hours or overnight. After the chowder has fully cooled, then store in an air tight container or freezer bag. Make there is about an inch of room left in the container for the chowder to expand as it freezes, but don’t leave to much room or it may get some freezer burn. Label with today’s date and freeze for up to 3 months.

When you want to use the frozen chowder, first allow it to thaw in the refrigerator overnight. Then, reheat on the stovetop and if you want to restore some of the smooth, creaminess, then add in a little half and half or heavy cream. When serving, serve with some freshly cooked bacon crumbles on top.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Summer Corn and Zucchini Chowder | lifemadesimplebakes.com

Summer Corn and Zucchini Chowder Recipe

Put all of that fresh produce to good use in this summer corn and zucchini chowder. It's thick, creamy and full of veggies!
4.74 from 349 votes
Pin Rate
Course: Soups
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 348kcal
Author: Andrea
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Ingredients

  • 4 strips bacon - cooked, chopped into bits
  • 1/2 large yellow onion - diced
  • 2 ribs celery - finely diced
  • 5 ears corn - cut off from the cob
  • 4 cloves garlic - minced
  • 5 cup chicken broth - low sodium
  • 2 russet potatoes - peeled and cut into 1/4-inch cubes
  • 1 1/4 tsp kosher sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried parsley
  • 1/4 tsp thyme
  • 1/8 tsp cayenne pepper
  • 1 large zucchini - cut into quarters lengthwise, then sliced
  • 1 large yellow squash - cut into quarters lengthwise, then sliced
  • 2 cup half and half - or whole milk

Instructions

  • Set a large Dutch oven or stock pot over medium heat. Add bacon and cook crisp, about 5 minutes.
  • Add onion and celery, cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Pour in chicken broth and turn heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme and cayenne. Reduce heat to medium and cook for 10 minutes before adding the zucchini and yellow squash.
  • Once the zucchini and yellow squash has been added, cook until the potatoes are fork tender and the zucchini and squash are fully cooked, about 10-12 minutes.
  • Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add the half and half. Stir to combine, then remove from the heat.
  • Let the chowder sit for 10 minutes before serving.

NOTES

You can store this chowder in the refrigerator in an air tight container for up to 5 days.
You can also freeze this chowder. Please note that the dairy will become a little grainy, so it won't be as smooth, but it will still be good.
Here are our tips on how to freeze and thaw this corn chowder. First, let the chowder cool down to room temperature and then cool further in the refrigerator for a few hours or overnight. After the chowder has fully cooled, then store in an air tight container or freezer bag. Make there is about an inch of room left in the container for the chowder to expand as it freezes, but don't leave to much room or it may get some freezer burn. Label with today's date and freeze for up to 3 months.
When you want to use the frozen chowder, first allow it to thaw in the refrigerator overnight. Then, reheat on the stovetop and if you want to restore some of the smooth, creaminess, then add in a little half and half or heavy cream. When serving, serve with some freshly cooked bacon crumbles on top.

Nutrition

Serving: 1serving | Calories: 348kcal | Carbohydrates: 39g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 722mg | Potassium: 1153mg | Fiber: 4g | Sugar: 12g | Vitamin A: 812IU | Vitamin C: 31mg | Calcium: 136mg | Iron: 2mg

LOVE THIS SUMMER CORN AND ZUCCHINI CHOWDER? HERE ARE SOME MORE DELICIOUS SUMMER RECIPES:

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. Hello! I love your recipes!

    I want to make this, but I was curious what measurement is a serving size (1 cup, 2 cups, etc.) and how many calories per serving.

    I’m trying to lose weight, so I need to know this info before I make the soup.

    Thank you!
    Sarah

    1. Hi Sarah, each serving of the Summer Corn and Zucchini Chowder is approximately 2.17 cups. The nutrition info per serving is at the bottom of the recipe card, but repeated here: NUTRITION

      Serving: 1 serving | Calories: 348kcal | Carbohydrates: 39g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 722mg | Potassium: 1153mg | Fiber: 4g | Sugar: 12g | Vitamin A: 812IU | Vitamin C: 31mg | Calcium: 136mg | Iron: 2mg

  2. 5 stars
    Oh! My! Gosh!!! This soup was fantastic!!!! It took me almost 2 hrs to make in between homeschool, kids having potty accidents and cleaning up after pets, but let me tell you it was totally worth it. I have gotten sick of my food in my dinner rotation, and this was the perfect thing to break up the monotony. Perfect amount of spice and just delicious!!! Thank you for a fantastic recipe