If you’re craving something cozy yet summer-inspired, this Summer Corn and Zucchini Chowder is the answer. Brimming with seasonal vegetables like sweet corn, zucchini, and yellow squash, this creamy chowder is hearty without feeling heavy. It’s an ideal dish for using up fresh farmer’s market produce and makes a fantastic lunch or dinner that even picky eaters will enjoy. In this guide, you’ll learn how to make this flavorful chowder step-by-step, tips for customizing it, and why it’s a summer favorite in our house. Plus, we’ll answer some popular questions about chowder and summer soup storage before wrapping up.
Table of Contents
Table of Contents
Why Summer Corn and Zucchini Chowder Is a Seasonal Favorite
A Cozy Classic with Fresh Summer Flair
There’s something magical about the smell of bacon sizzling in a pot while you’re chopping up corn fresh off the cob. This Summer Corn and Zucchini Chowder is a recipe that takes me right back to our first backyard garden harvest. The kids were so excited to pull up our homegrown zucchini, and we had more corn than we could count. So, I whipped up this chowder on a whim—and it’s been a warm-weather tradition ever since.
The creamy base gets its richness from half-and-half, balanced by the sweetness of the corn and the tender bite of zucchini and yellow squash. What I love most about this recipe is how adaptable it is. You can easily make it vegetarian by skipping the bacon and using veggie broth. But honestly, those crispy bacon bits on top bring such a savory contrast that it’s hard to leave them out.
In my kitchen, we pair this with fresh crusty bread and a sprinkle of chives. It’s great for gatherings or an easy Sunday night meal. If you’re already a fan of chowders like my Zucchini Cottage Cheese Bake or Zucchini Noodle Chicken Alfredo, then this summer corn chowder will feel right at home in your meal rotation.
Seasonal Ingredients, Year-Round Comfort
One of the best things about this dish is how it captures the feeling of summer comfort food. The chowder is filling but fresh, creamy without being heavy, and packed with vegetables that are at their best this time of year. We often serve it with light peach desserts like Peach Cobbler in Jars or No-Bake Peach Cobbler Trifle, which makes for a balanced, satisfying dinner.
Whether you’re cooking for your family or hosting friends, this chowder is a crowd-pleaser. It’s rich with bold, comforting flavors like garlic, paprika, and thyme. Yet, the vegetables keep it fresh and seasonal. You’ll find that it’s just as good the next day—perfect for meal prep or leftovers.
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Summer Corn and Zucchini Chowder – Creamy, Fresh, and Packed with Flavor
Creamy and packed with seasonal vegetables, this summer corn and zucchini chowder is the perfect comforting yet light dish for warmer months.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
4 strips turkey 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. Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crisp, about 5 minutes.
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.
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.
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.
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.
6. Let the chowder sit for 10 minutes before serving.
Notes
To store, refrigerate in an airtight container up to 3 days. Freeze without dairy for up to 2 months. Reheat on stove or microwave, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups and Chowders
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 209
- Sugar: 8g
- Sodium: 1282mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 33mg
How to Make Summer Corn and Zucchini Chowder the Easy Way
Ingredient Breakdown and Prep Tips
Making summer corn and zucchini chowder is easier than it sounds, and most of the ingredients are likely already in your kitchen. You’ll start with bacon for that salty, smoky base. After cooking it crisp, you’ll sauté diced onions, celery, garlic, and sweet corn kernels directly in that flavorful fat. This layering of flavor is what gives the chowder its comforting depth.
Fresh corn from the cob is best for this recipe, but frozen sweet corn will work in a pinch. Don’t skip the blend of spices—paprika, thyme, parsley, and just a hint of cayenne—because they make the chowder shine. If you’ve enjoyed recipes like our Zucchini Garlic Bites or Tex-Mex Chicken and Zucchini, you’ll love how this chowder delivers rich flavor with wholesome veggies.
The chowder’s bulk comes from creamy russet potatoes, cut small so they cook quickly. Add the zucchini and yellow squash later to keep them tender—not mushy. For a bit of creaminess without overloading on fat, we finish with half and half.
Cooking Instructions – One Pot, Big Flavor
Start with a Dutch oven or large pot over medium heat. First, crisp the bacon, then remove and set aside. In the same pot, cook onion and celery for about 3 minutes. Stir in the corn and let it cook for another 4 minutes before adding minced garlic.
Once that’s fragrant, pour in the chicken broth and bring it to a simmer. Add diced potatoes and season everything with salt, pepper, and spices. Reduce the heat and cook until the potatoes begin to soften. Then, stir in the zucchini and squash, cooking until tender. For extra creaminess, blend about two cups of the chowder until smooth and stir it back in.
Finally, add the half and half and let it rest for 10 minutes. That’s it. A bowl of summer corn and zucchini chowder is ready to warm your soul—even in the heat of July.
This chowder pairs beautifully with a salad like our Grilled Chicken and Zucchini Salad or a light bake such as Squash Cottage Cheese Bake. It’s a great dish to make ahead too—ideal for a busy weekday meal.
Variations and Storage Tips for Summer Corn and Zucchini Chowder
Customizing the Chowder to Fit Your Taste or Pantry
One of the reasons I love summer corn and zucchini chowder is how flexible it is. Want to make it vegetarian? Just skip the bacon and use vegetable broth instead of chicken broth. You’ll still get that silky texture and flavor from the fresh produce and herbs. For extra protein, shredded rotisserie chicken can be stirred in with the half and half at the end.
Dairy-free? Swap the half and half for full-fat coconut milk or cashew cream. It adds a touch of richness without overpowering the vegetables. If you’re gluten-free, no problem—this chowder is naturally gluten-free, with no flour or roux needed.
For a spicier twist, double the cayenne or add diced jalapeños. And if you like your chowder chunky, skip the blending step and serve it rustic-style. Many readers who love our Mediterranean Chicken Zucchini Bake or Chocolate Zucchini Bread find that this soup delivers comfort and flexibility in every spoonful.
How to Store and Reheat Your Chowder Properly
After making a big pot of summer corn and zucchini chowder, storing it the right way helps preserve its texture and flavor. Let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for up to three days.
Reheat it on the stove over medium heat, stirring occasionally. If it thickens too much, just splash in some broth or milk. A microwave also works—use 30-second bursts and stir between each.
If you’re planning to freeze it, hold off on adding the dairy until you reheat. This prevents the soup from becoming grainy or separating. Freeze the chowder (without cream) for up to two months. When you’re ready to serve, thaw it overnight in the fridge, then warm and stir in the half and half at the end.
Looking for more cozy yet veggie-packed options? You might also enjoy our Zucchini Cottage Cheese Fritters or creamy Zucchini Pasta Sauce, both of which make great side dishes for this chowder or standalone meals.
Serving Suggestions and Why This Chowder Is a Summer Must-Have
Perfect Pairings for Summer Corn and Zucchini Chowder
A bowl of summer corn and zucchini chowder is satisfying on its own, but pairing it with a few thoughtful sides turns it into a standout summer meal. We often serve it with crusty sourdough bread or a light green salad. A tangy vinaigrette or citrus-based dressing really complements the chowder’s creamy base.
If you’re prepping for a brunch or casual dinner party, offer this chowder in small mugs alongside items like Peach Avocado Salsa and Zucchini Brownies with Chocolate Glaze for a flavorful contrast of sweet and savory. Kids love it with grilled cheese sandwiches, while adults appreciate the balance of heat and creaminess with a crisp white wine.
Because the chowder uses corn, zucchini, and squash—all peak-season ingredients—it naturally aligns with summer eating. Serve it warm (not piping hot) to match the season’s lighter vibe.
A Seasonal Staple You’ll Return to Every Year
What sets this summer corn and zucchini chowder apart is how it strikes that rare balance between comfort food and garden-fresh eating. It’s creamy without being heavy, vegetable-packed without feeling like a “health” meal, and flexible enough to adapt to what you’ve got in your fridge.
In our house, this chowder signals the height of summer. The colors are vibrant, the aroma is homey, and the texture is perfectly hearty. It’s one of those dishes that feels like a warm hug—perfect after a long day or for sharing at the table with loved ones.
Frequently Asked Questions
Can I freeze summer corn and zucchini chowder?
Yes, you can freeze it, but it’s best to freeze it before adding the dairy. The half and half can sometimes separate when frozen, resulting in a grainy texture. Freeze the chowder base in airtight containers for up to 2 months. When ready to serve, thaw it in the fridge overnight, reheat gently, and stir in the dairy just before serving.
What’s the best way to thicken this chowder?
The easiest way is to blend 2 cups of the finished chowder and stir it back into the pot. This gives it a creamy consistency without needing flour or cornstarch. If you prefer it thicker, you can also mash a few of the cooked potatoes directly in the pot.
Can I make it vegetarian or vegan?
Absolutely. To make it vegetarian, skip the bacon and use vegetable broth. For a vegan version, replace the half and half with canned coconut milk or cashew cream. You can even add nutritional yeast for a hint of cheesiness.
How long does leftover summer corn and zucchini chowder last?
Stored properly in an airtight container, it lasts up to 3 days in the fridge. Reheat on the stove or in the microwave, and add a splash of broth or milk to refresh the texture.
Conclusion
Summer corn and zucchini chowder is more than just a warm-weather soup—it’s a flavorful way to celebrate seasonal produce. With fresh vegetables, herbs, and just enough creaminess, this one-pot wonder is easy to make, store, and reheat. It’s perfect for weeknights, garden gatherings, or just those days when you want a nourishing, comforting bowl of something special.
Ready to serve? Grab your pot, your corn, and your zucchini—and make this a new summer favorite.
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