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.
Just made this for dinner. it was incredible!! I added diced white chicken breasts for my protein eating son but I loved it just as it was with a little cheddar cheese sprinkled in my bowl. I printed off several copies of the recipe for my mom and soup loving friends! I would give this a 6 if I could!!
You have made my day! Thank you for sharing the recipe 🙂
This was very delicious.. I just made it today, however mine was very thin, not chowder like. I did as you mentioned and blended two cups of it and added back in. I used Heavy Cream instead of half and half because that’s what I had..Would it make a difference to add less half and half next time?
Glad you liked it! I am not sure if using the heavy cream made the difference or not. I personally have not used it, so it’s hard to say if that would have changed the recipe. And, you used the 5 cups of broth? I wish I knew for sure.
What an amazing soup!!! Easily adaptable to other vegetables and additions. I used canned corn, added 1 medium zucchini, 1 medium squash and 2 carrots. I stuck to 1 cup of heavy cream and I easily happy with the texture. Thank you for such a wonderful recipe!!!
You are very welcome! I am glad you shared what you added! That sound yummy! Thank you!
Do you cook the corn first or just cut it off the rind raw?
You will add it fresh in step 2. By the end, it is cooked 🙂 Hope you like it!
This soup is delicious! I’m making it for the second time, two weeks in a row!! It’s so easy just to add extra veggies you have available. I added green and red pepper and a little carrot for my second batch. I used canned corn (3 cans) and it was fine – a real nice corn flavor.
Sounds delicious! Thank you for sharing what you did!
I just stumbled across this recipe and I know it is the dead of winter here in Pennsylvania and the ingredients will not be at their peak, as they would be from a farmer’s market, so I will certainly pin this recipe and save for the summer, but it really looks amazing! My family has been craving requesting soups a lot recently, so I have been attempting to find some good ones. Tonight I made loaded baked potato soup ~ unfortunately I did not see yours in time, as the one that I made did not get rave reviews. Many of the kids said that it was bland…I can see that yours has some paprika and some cayenne in it, which probably really makes a difference! We do like our food to have some punch to it, so I will pin your recipe for that too for next time. I am glad that I found your blog tonight…much of your posts look flavorful and delicious.
But now my mouth is watering thinking of fresh zucchini, squash, and that sweet local corn. Hurry up July!! 🙂
I am glad you found my site! I hope you find more recipes to try! Thank you so much!