Brighten your summer with this Summer Corn and Zucchini Chowder, a creamy, veggie-rich delight that’s perfect for any time of the year!
This Summer Corn and Zucchini Chowder Soup recipe 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. This soup is creamy and filled with chunks of potatoes, fresh corn, zucchini, yellow squash, and bacon. Everyone will keep coming back for more.
For more delicious soup recipes you have to check out my Spicy Sausage and Lentil soup, Homemade Chicken Noodle soup, and Beef and Vegetable Stew.
Table of Contents
Recipe Ingredients
- Corn: Fresh corn kernels add in a sweet, slightly crunchy texture to this soup.
- Chicken Broth: The perfect base for this veggie filled soup. You can also substitute with vegetable broth if preferred.
- Half and Half: Adds in a creamy element to this chowder recipe.
See the recipe card for full information on ingredients and quantities.
Variations
- Extra Creamy Variation: For an extra rich and creamy texture, consider adding some softened cream cheese or heavy cream to the chowder.
- Garnish Options: Add diced carrots or red bell pepper for added nutrition, texture, and flavor. You can also enhance the chowder with garnishes like chopped parsley, fresh chives, cilantro, crispy bacon crumbles, grated cheese, sour cream, Greek yogurt, green onions, or diced red peppers.
How to Make Summer Corn and Zucchini Chowder
Step 1: Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crisp, about 5 minutes.
Step 2: 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.
Step 3: Pour in chicken broth and turn the 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.
Step 4: Once the zucchini and yellow squash have been added, cook until the potatoes are fork-tender and the zucchini and squash are fully cooked, about 10-12 minutes.
Step 5: 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.
Step 6: Let the chowder sit for 10 minutes before serving.
Expert Tips
- Roux Thickening: For a thicker and creamier chowder, create a roux by cooking equal parts butter and flour before adding the broth. This classic technique prevents lumps and ensures a smooth, velvety texture.
- Proper Simmering: To ensure your chowder develops rich flavors, keep it at a gentle simmer rather than a rapid boil. This slow-cooking method allows the ingredients to meld.
Frequently Asked Questions
Yes, you can use an immersion blender to puree the chowder directly in the pot. This method is convenient and minimizes cleanup while allowing you to control the texture.
This thick, creamy, and hearty chowder pairs wonderfully with grilled cheese, crusty bread, or soft & fully dinner rolls.
Storage Info
To STORE your Summer Corn Chowder, refrigerate it in an airtight container for up to 3 days. You can also FREEZE it for up to 2 months, but avoid freezing if it contains dairy, as it can affect the texture.
REHEAT the chowder on the stove over medium heat, stirring occasionally, until it’s warmed through. Alternatively, you can use a microwave-safe bowl and heat it in 30-second intervals, stirring in between.
More Chowder Recipes You’ll Love
Summer Corn and Zucchini Chowder Recipe
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 stockpot over medium heat. Add bacon and cook until 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 the 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 have 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.
What other vegetables do you suggest I use to make this vegetarian?
Hi Jennifer, I’m not sure if you are asking how to make this vegetarian or what other vegetables could be added, so I will answer both questions and you should be good to go.
To make this Summer Corn and Zucchini Chowder vegetarian, make these changes:
Bacon Replacement: Omit the bacon. Instead, use 2 tablespoons of olive oil or unsalted butter to sauté the onions and celery.
If you want a smoky flavor reminiscent of bacon, you can add a dash of smoked paprika or a few drops of liquid smoke.
Chicken Broth Replacement: Substitute the chicken broth with vegetable broth or stock. Ensure it’s low sodium so you can control the salt content.
Garnish (optional): Instead of bacon crumbles, you can use toasted pumpkin seeds (pepitas) or sunflower seeds on top for some crunch.
Everything else in the recipe remains the same. Adjust seasoning as needed, and enjoy this vegetarian Summer Corn and Zucchini Chowder!
The beauty of chowders is their adaptability to include various vegetables based on seasonal availability and personal preferences. Here are some vegetables that would go well in this Summer Corn and Zucchini Chowder:
Bell Peppers: Red, yellow, or green bell peppers would add a lovely color and a mild sweet flavor to the chowder.
Carrots: Diced or sliced carrots can lend a hint of sweetness and an additional layer of texture.
Green Beans: Snipped into small sections, they’d add a wonderful bite.
Leeks: Instead of or in addition to onions, leeks would provide a milder, sweeter onion flavor.
Tomatoes: Diced tomatoes or even cherry tomatoes (cut in half) can add some acidity and a burst of color to the chowder. If using larger tomatoes, you might want to deseed them.
Kale or Spinach: These leafy greens would wilt down nicely in the chowder, adding color, texture, and a nutritional boost.
Peas: Fresh or frozen peas would introduce a gentle sweetness and a contrasting texture.
Cauliflower or Broccoli: Cut into small florets, these would complement the creamy texture of the chowder. They’d need to be added early enough in the cooking process to ensure they become tender.
Asparagus: Cut into small pieces, asparagus can bring a fresh, spring flavor to the chowder.
When adding any of these vegetables, keep in mind the cooking times. Some veggies, like spinach or peas, would require less cooking time, while denser ones like carrots or cauliflower might need a bit longer. Adjust the cooking steps accordingly, ensuring that all the vegetables are tender by the end of the cooking process.
It was so delicious! I love when the seasoning is just right! 😍 I didn’t know what size potatos would be best so I just used two big ones and it turned out to be the perfect amount for my potato loving family!
This was absolutely amazing – got all fresh produce and bacon at the farmers market and this recipe will definitely have to go into a summer repeat list!! Served with cornbread, delicious!
Delicious, I subbed Coconut cream for the half and half and it was great!
Flavor is fine but it’s not thick at all. Mine turned out very thin so if I make it again I’d use less broth. I also used low sodium broth so I found I needed to add more salt for flavor at the end but that’s on me for using low sodium broth.