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Summer Corn and Zucchini Chowder Recipe

ByLucy
Jump to Recipe· 4.7 from 14 reviews

There’s something incredibly comforting about a bowl of warm chowder, especially when it bursts with fresh, vibrant summer veggies. This Summer Corn and Zucchini Chowder Recipe is one of my all-time favorites for harnessing those sweet corn and tender zucchini flavors you only get in the warmer months. Whether you’re looking to use up a bounty from your garden or just want a cozy, veggie-packed meal, this chowder hits all the right notes.

What makes this recipe special to me is its balance of hearty and light—creamy but not heavy, with the perfect touch of smoky bacon to round it out. It’s incredibly forgiving, easy to whip up any night of the week, and the blend of spices gently wakes up each ingredient. You’ll enjoy making this Summer Corn and Zucchini Chowder Recipe as much as you’ll love eating it!

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Why This Recipe Works

  • Seasonal Freshness: Using fresh summer corn and zucchini really lets the natural sweetness shine through, making every bite taste like the season.
  • Layered Flavors: Cooking bacon first and adding a mix of spices builds depth that elevates this simple chowder above the ordinary.
  • Balanced Texture: Pureeing part of the chowder but leaving some chunky veggies ensures a silky yet hearty mouthfeel.
  • Flexible & Easy: This Summer Corn and Zucchini Chowder Recipe is forgiving, perfect for beginner cooks, and easy to adapt to what you have on hand.
A close-up view of a creamy soup in a white bowl with a rustic rim, filled with chunks of light yellow potatoes, bright yellow corn, green zucchini pieces, and small bits of browned bacon, all mixed in a thick light cream base. The soup is garnished with finely chopped green herbs and a sprinkling of reddish spice. A silver spoon is partially submerged in the soup, lifting a scoop showing the same colorful chunky mix. The bowl rests on a white marbled texture surface with some torn bread pieces placed nearby. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Summer Corn and Zucchini Chowder Recipe plays a role in creating a harmonious dish. Fresh vegetables bring brightness, bacon adds savory richness, and the spices lift the flavors without overpowering the produce.

  • Bacon: Starts the base with smoky, savory notes and fat to cook the veggies in, adding flavor depth.
  • Yellow Onion: Sweet and aromatic, it forms the classic flavor foundation of many soups.
  • Celery: Adds subtle earthiness and crunch that complements the softer ingredients.
  • Corn: The star summer ingredient, providing sweetness and a bit of chew.
  • Garlic: Offers a punch of savory aroma that wakes up the palate.
  • Chicken Broth: Provides a flavorful liquid base that ties everything together.
  • Russet Potatoes: Give body and heartiness with their creamy texture when cooked.
  • Spices (Salt, Pepper, Paprika, Parsley, Thyme, Cayenne): A balanced spice mix that adds warmth and complexity without stealing the spotlight.
  • Zucchini and Yellow Squash: Tender veggies that soak up flavors and add freshness.
  • Half and Half (or Whole Milk): Adds creaminess to the chowder without being too heavy, rounding out the texture.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play with this Summer Corn and Zucchini Chowder Recipe depending on what I’m craving or what’s in my fridge. It’s a fantastic base for adding extra veggies or swapping out dairy to suit your preferences, so don’t hesitate to experiment!

  • Vegetarian Variation: Skip the bacon and use vegetable broth for a plant-based version that’s just as satisfying.
  • Spice it up: When I want a kick, I add extra cayenne or even a pinch of smoked chipotle powder—it brings a smoky warmth that I adore.
  • Make it dairy-free: Swapping half and half for coconut milk works well and adds a subtle tropical creaminess.
  • Chunkier or creamier: Blend less or more of the chowder to get the exact texture you love—this recipe’s flexible like that.

Step-by-Step: How I Make Summer Corn and Zucchini Chowder Recipe

Step 1: Crisp Up the Bacon for Flavor

Start by heating your Dutch oven over medium heat and adding the bacon strips. Cook them until they’re nice and crispy—around 5 minutes. This step is key because the rendered bacon fat forms the flavor base for the chowder, and those crispy bacon bits add incredible texture later. Once done, scoop out the bacon bits and leave the fat in the pot.

Step 2: Sauté Your Veggies

Next, toss in the diced onion and celery and cook for about 3 minutes until they’re slightly softened and fragrant. Then add the fresh corn kernels and cook for an additional 4 minutes, stirring occasionally. Finish this stage by adding minced garlic and letting it cook for just about a minute until fragrant—you don’t want it to burn, so keep an eye on it.

Step 3: Build the Soup Base with Broth and Potatoes

Pour in the chicken broth, turn the heat up to medium-high, and bring everything to a simmer. Add your cubed potatoes along with the salt, pepper, paprika, parsley, thyme, and cayenne pepper. Reduce the heat to medium and let it cook for about 10 minutes. The potatoes are slowly getting tender here, soaking up all those lovely flavors.

Step 4: Add the Summer Squash and Zucchini

After the potatoes have had their head start, stir in the sliced zucchini and yellow squash. Cook for another 10-12 minutes until everything is fork-tender and the squash absorbs the flavors. Watching the colors soften and mingle is one of my favorite parts—it’s like summer in a pot.

Step 5: Blend and Finish with Creaminess

Carefully transfer about two cups of the chowder to a blender or food processor and puree until silky smooth. Stir this back into the pot along with the half and half or milk, which adds that perfect creamy texture without weighing it down. Remove the chowder from heat and let it sit for about 10 minutes—this helps the flavors marry beautifully before you serve.

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Tips from My Kitchen

  • Use Fresh Corn: Fresh corn is a game-changer here; if you can’t find it, frozen corn works but never canned.
  • Don’t Overcook Garlic: Garlic burns quickly and turns bitter, so add it last and cook briefly.
  • Blend Partially: Pureeing some but not all of the chowder gives you that luscious creaminess with lovely veggie chunks.
  • Cool Slightly Before Serving: Letting the chowder rest after cooking lets the flavors develop fully for the best taste.

How to Serve Summer Corn and Zucchini Chowder Recipe

The image shows a white bowl filled with creamy soup that has small chunks of yellow corn, green zucchini slices, and bits of cooked bacon scattered on top. The soup has a light beige color with a smooth texture, speckled with green herbs and a little red spice sprinkled around the top. The bowl sits on a white marbled surface with a few green parsley leaves and light-colored crackers nearby. The bowl edges are rustic with a slightly worn brown pattern. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my chowder with the crispy bacon bits reserved from cooking and a sprinkle of fresh chopped parsley for color and freshness. Sometimes I add a dollop of sour cream or Greek yogurt for tanginess, which cuts through the cream beautifully. A little cracked black pepper on top finishes it off with a subtle kick.

Side Dishes

This chowder pairs amazingly well with warm crusty bread or garlic toast—perfect for dipping. On lighter days, I serve it with a simple green salad dressed with lemon vinaigrette to balance the richness.

Creative Ways to Present

For a dinner party, I’ve served this chowder in mini bread bowls that guests adored—it makes it feel festive and cozy. Another fun way is to garnish with edible flowers or microgreens for a fresh, elegant touch that truly celebrates the summer vibes.

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in an airtight container in the fridge where it keeps beautifully for up to 3 days. I usually let it cool to room temperature before refrigerating to avoid sogginess. When it’s time to eat, just reheat gently on the stove, stirring often to keep the cream from separating.

Freezing

Because this chowder has dairy, I try to avoid freezing it as the texture can change—sometimes it gets grainy or separates. If you need to freeze, I recommend leaving out the half and half and adding it fresh when reheating. Freeze in a sturdy container for up to two months.

Reheating

Reheat your chowder over low to medium heat on the stove, stirring frequently to prevent scorching. If it’s too thick, adding a splash of broth or milk helps loosen it up. Avoid boiling once dairy is added, to keep the creamy texture intact.

FAQs

  1. Can I make this Summer Corn and Zucchini Chowder Recipe vegetarian?

    Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. To keep some of the smoky flavor, you can add a dash of smoked paprika or a splash of liquid smoke.

  2. Is it possible to make this chowder gluten-free?

    Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth. The ingredients don’t require any wheat, so it’s a safe and delicious option.

  3. Can I prepare the chowder in advance?

    Definitely! You can prepare the chowder ahead and store it in the refrigerator for up to 3 days. Just warm it gently before serving and stir well to recombine any settled ingredients.

  4. What can I substitute for half and half?

    If you don’t have half and half, whole milk works great for a lighter chowder. For a dairy-free option, coconut milk is a tasty alternative that adds creaminess and a hint of sweetness.

  5. How do I keep the zucchini from getting mushy?

    Adding zucchini later in the cooking process, like in step four, helps keep it tender but not mushy. Cooking it for about 10-12 minutes after the potatoes are mostly done preserves its texture perfectly.

Final Thoughts

This Summer Corn and Zucchini Chowder Recipe holds a special place in my heart—it’s the kind of meal that feels like a warm hug after a long day. It’s approachable, delicious, and celebrates fresh summer produce in the best way possible. I truly hope you give it a try and make it your own because there’s nothing quite like serving up a bowl of homemade chowder that tastes like sunshine in every spoonful.

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Summer Corn and Zucchini Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 14 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

This Summer Corn and Zucchini Chowder is a creamy, comforting dish perfect for warm weather using fresh summer vegetables like corn, zucchini, and yellow squash. Made with a savory bacon base, tender potatoes, and a touch of cream, this chowder is both hearty and refreshing.

Ingredients

Main 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

  1. Cook Bacon: Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crisp, about 5 minutes.
  2. Sauté Vegetables: Add onion and celery to the pot and cook for 3 minutes. Add corn and continue cooking for an additional 4 minutes. Then add garlic and cook until fragrant, about 1 minute.
  3. Add Broth and Spices: Pour in chicken broth and increase heat to medium-high. Once simmering, add potatoes along with salt, pepper, paprika, parsley, thyme, and cayenne.
  4. Simmer Potatoes: Reduce heat to medium and cook for 10 minutes until potatoes begin to soften.
  5. Add Squash: Add zucchini and yellow squash to the pot and cook for an additional 10-12 minutes until potatoes are fork-tender and vegetables are cooked through.
  6. Puree Chowder: Transfer 2 cups of chowder to a food processor or blender and puree until silky smooth, about 1-2 minutes. Return pureed mixture to the pot.
  7. Add Cream: Stir in half and half until combined, then remove chowder from heat.
  8. Rest and Serve: Let the chowder sit for 10 minutes before serving to meld the flavors.

Notes

  • To store, refrigerate chowder in an airtight container for up to 3 days.
  • You can freeze the chowder for up to 2 months but consider omitting or substituting dairy to preserve texture after thawing.
  • Reheat gently on the stove over medium heat, stirring occasionally, or microwave in 30-second intervals with stirring.
  • Use whole milk instead of half and half for a lighter chowder with less fat.
  • Adjust cayenne pepper to control the heat level according to taste.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 35 mg

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