Summer Corn and Zucchini Chowder Recipe

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.

Key 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.

Zucchini and Yellow Squash: These summer vegetables provide a tender texture and mild flavor that complements the corn perfectly.

Bacon: Adds a smoky, savory element that balances the sweetness of the corn.

Potatoes: Create the hearty base that makes this chowder filling and satisfying.

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.

Vegetarian Option: Skip the bacon and use vegetable broth instead of chicken broth for a vegetarian version. Add a tablespoon of olive oil to sauté the vegetables.

How to Make Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder

A creamy, hearty chowder packed with fresh summer vegetables like corn, zucchini, yellow squash, potatoes, and crispy bacon. Perfect for enjoying garden harvest in a comforting bowl.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Ingredients

  

• 4 strips bacon cooked, chopped into bits
• 0.5 large yellow onion diced
• 2 ribs celery finely diced
• 5 ears corn cut off from the cob
• 4 cloves garlic minced
• 5 cups chicken broth low sodium
• 2 russet potatoes peeled and cut into 1/4-inch cubes
• 1.25 teaspoons kosher sea salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon paprika
• 0.5 teaspoon dried parsley
• 0.25 teaspoon thyme
• 0.125 teaspoon cayenne pepper
• 1 large zucchini quartered lengthwise and sliced
• 1 large yellow squash quartered lengthwise and sliced
• 2 cups 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 potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Reduce heat to medium and cook for 10 minutes.
• Add zucchini and yellow squash, cook for another 10-12 minutes until potatoes are fork-tender and squash is cooked.
• 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.
• Add the half and half and stir to combine. Remove from heat and let the chowder sit for 10 minutes before serving.

Notes

Store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Avoid freezing dairy-based soups as the texture may change.

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 together beautifully.

Don’t Overcook the Vegetables: Add the zucchini and yellow squash later in the cooking process to prevent them from becoming mushy. They should be tender but still hold their shape.

Season Gradually: Taste and adjust seasoning throughout the cooking process. The bacon adds saltiness, so be careful not to over-salt initially.

Storage and Reheating

Storage: Store your Summer Corn Chowder in the refrigerator 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.

Reheating: 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.

Freezing Tip: If you plan to freeze the chowder, consider doing so before adding the dairy. When ready to serve, thaw, reheat, and then stir in fresh half and half for the best texture.

Serving Suggestions

This hearty chowder pairs wonderfully with crusty bread, cornbread, or oyster crackers. For a complete meal, serve alongside a fresh green salad or grilled cheese sandwiches. The creamy, comforting nature of this soup makes it perfect for casual family dinners or entertaining guests during cooler summer evenings.

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