Summer Corn and Zucchini Chowder Recipe
There’s something truly comforting about a hearty bowl of chowder, especially when it’s packed with fresh summer veggies. This Summer Corn and Zucchini Chowder Recipe is one of my absolute favorites during the warmer months. It combines sweet corn, tender zucchini, and a touch of smoky bacon in a creamy broth that somehow feels both fresh and indulgent.
Whether you’re looking for a light dinner after a day in the sun or a crowd-pleaser for your next get-together, this chowder hits the spot. I love how it’s versatile — it works well as a starter or a satisfying main — plus it’s a brilliant way to showcase summer’s best produce in a simple, cozy dish.
Why This Recipe Works
- Balanced Flavors: The sweetness of fresh corn blends beautifully with smoky bacon and aromatic spices for a well-rounded taste.
- Fresh Seasonal Veggies: Zucchini and squash are stars here, adding texture and lightness without overpowering the chowder.
- Creamy Comfort: Using half and half gives the chowder a luscious creaminess that feels indulgent but keeps it light enough for summer.
- Simple Technique: A quick blend of some of the chowder creates a silky base, making the texture smooth and inviting without extra fuss.
Ingredients & Why They Work
This Summer Corn and Zucchini Chowder Recipe uses ingredients that not only complement each other perfectly but are also easy to find at your local market. Each element has a job — from the crisp bacon that adds savory crunch to the fresh corn that delivers sweetness and texture.
- Bacon: Adds smoky depth and a crispy texture contrast that elevates the entire dish.
- Yellow Onion: Brings sweetness and a subtle bite that melts into the broth as it cooks.
- Celery: Offers a fresh, aromatic base flavor and a little crunch to balance the creaminess.
- Corn: The star of the show — fresh corn off the cob gives natural sweetness and honest summer vibes.
- Garlic: Small but mighty, it adds warmth and a fragrant depth you can’t ignore.
- Chicken Broth: Low sodium is best so you can control seasoning; it’s the savory backbone of the chowder.
- Russet Potatoes: Give the chowder a comforting heft and smooth mouthfeel when blended.
- Spices (Sea Salt, Black Pepper, Paprika, Parsley, Thyme, Cayenne): Carefully layered to bring complexity without overwhelming the fresh ingredients.
- Zucchini and Yellow Squash: Tender veggies that add a mild freshness and beautiful color contrast.
- Half and Half: The secret to creamy texture that isn’t too heavy, perfect for a summer chowder.
Tweak to Your Taste
I love how forgiving and flexible this Summer Corn and Zucchini Chowder Recipe is — you can easily play around with it depending on what you have on hand or your dietary preferences. I often adjust the spice level to suit my mood or add extra herbs when fresh from my garden.
- Vegetarian Variation: Swap out the bacon for smoked paprika or a splash of liquid smoke for that smoky flavor without meat.
- Dairy-Free Option: Use full-fat coconut milk instead of half and half to keep it creamy and add a subtle tropical twist.
- Spicy Kick: If you like heat, toss in a pinch more cayenne pepper or top with crushed red pepper flakes when serving.
- Chunkier Texture: For a heartier chowder, reserve more corn and zucchini chunks instead of pureeing so much of the soup.
Step-by-Step: How I Make Summer Corn and Zucchini Chowder Recipe
Step 1: Crisp the Bacon to Flavor Your Base
Start by cooking the bacon in a large Dutch oven or stockpot over medium heat until it’s nice and crispy—about 5 minutes. Don’t rush this part because the rendered bacon fat is pure gold for cooking your veggies and layering flavor. Once cooked, chop the bacon into bits and leave the fat in the pot.
Step 2: Sauté Your Aromatics and Corn
Add diced yellow onion and finely chopped celery to the bacon fat, letting them soften over 3 minutes. Then stir in the fresh corn kernels and keep cooking for another 4 minutes to bring out their sweetness. Toss in the minced garlic last and cook for about 1 more minute until fragrant but not burnt — trust me, this little detail makes all the difference!
Step 3: Bring In Broth and Spices, Then Add Potatoes
Pour in the chicken broth and crank up the heat to medium-high until it starts to simmer. Now it’s time to add those cubed potatoes along with all the lovely spices — salt, black pepper, paprika, parsley, thyme, and a pinch of cayenne for a subtle background heat. Lower the heat to medium and cook for about 10 minutes, letting the potatoes soften and the flavors meld.
Step 4: Add Zucchini and Yellow Squash for Freshness
Once the potatoes are starting to get tender, add your sliced zucchini and yellow squash. Cook the chowder for another 10 to 12 minutes until the veggies are tender but still hold their shape. This step is key — you want those squash slices soft but not mushy. Keep an eye on them!
Step 5: Blend and Add Creaminess
Carefully ladle about 2 cups of the chowder into a blender or food processor and puree until smooth and silky — this gives the chowder a dreamy texture without losing the chunky bite of the other ingredients. Pour the pureed mixture back into the pot, stir in the half and half, then remove from heat. Let it sit for 10 minutes so the flavors can settle and the chowder thickens slightly before serving.
Pro Tips for Making Summer Corn and Zucchini Chowder Recipe
- Use Fresh, In-Season Produce: It makes a huge flavor difference, especially with corn, which should be sweet and juicy.
- Don’t Skip the Bacon Fat: It adds depth, so use it to sauté your veggies rather than plain oil or butter.
- Blend Part of the Chowder: Pureeing just a portion keeps the perfect balance between creamy and chunky texture.
- Be Gentle on Zucchini: Add it towards the end to avoid overcooking and mushiness.
How to Serve Summer Corn and Zucchini Chowder Recipe
Garnishes
I like to finish my chowder with a sprinkle of fresh chopped parsley or chives to add that bright green pop. A dollop of sour cream or a drizzle of good olive oil can take it up a notch. And, if you’re feeling fancy, a sprinkle of crumbled crispy bacon on top is a must — it’s like a little celebration in every spoonful.
Side Dishes
Crispy crusty bread or garlic toast pairs perfectly with the chowder for dunking. If you want something lighter, a crisp green salad with a tangy vinaigrette balances the creaminess nicely. I’ve also served this chowder alongside grilled chicken or fish when I wanted a more substantial meal.
Creative Ways to Present
For a summer party, I love serving this chowder in mini mason jars or in hollowed-out small round squashes for a rustic touch. Garnishing with edible flowers or microgreens adds a charming seasonal vibe. It always gets compliments and makes the meal feel extra special without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftover chowder in airtight containers in the fridge, and it stays fresh for up to three days. Give it a good stir before reheating because the ingredients tend to settle. It tastes great even after a day or two, often with flavors that deepen overnight.
Freezing
I personally avoid freezing this chowder when it contains dairy like half and half because the texture can get a bit grainy after thawing. However, if you skip the cream or use a dairy-free substitute, freezing in portions up to two months works fine. Just thaw gently in the fridge before reheating.
Reheating
To reheat, I usually warm it slowly on the stove over medium heat, stirring occasionally to keep it from sticking. If you’re in a hurry, microwaving in 30-second bursts with stirring in between works well too. Adding a splash of broth or milk helps if it thickened too much in the fridge.
FAQs
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Can I make this Summer Corn and Zucchini Chowder Recipe vegan?
Absolutely! Simply omit the bacon or replace it with smoked paprika or a plant-based bacon alternative. Use vegetable broth instead of chicken broth and swap the half and half for coconut milk or another non-dairy creamer.
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How do I know when the potatoes and squash are cooked?
Potatoes should be fork-tender — easy to pierce but not falling apart. Squash should be soft but still retain some shape without turning mushy. Cooking times in the recipe are designed to get this just right.
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Can I use frozen corn if fresh isn’t available?
Yes, frozen corn can be used in a pinch, though fresh really shines here. If using frozen, add it after the onions and celery sauté so it warms through but doesn’t get mushy.
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What can I serve with this chowder for a full meal?
Pair it with a green salad, crusty bread, or grilled protein like chicken or fish for a satisfying, well-rounded meal that feels light but filling.
Final Thoughts
This Summer Corn and Zucchini Chowder Recipe has become a staple in my kitchen during warm months because it’s just so cozy and fresh at the same time. It’s the kind of recipe that makes you feel good whether you’re cooking for yourself or a crowd. I hope you enjoy making it as much as I do — it’s an easy way to turn simple ingredients into a comforting, memorable meal that tastes like summer in a bowl.
Print
Summer Corn and Zucchini Chowder Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Summer Corn and Zucchini Chowder is a creamy, comforting dish packed with fresh vegetables and smoky bacon. It combines tender potatoes, sweet corn, zucchini, and yellow squash in a flavorful broth, finished with a smooth, creamy texture from half and half. Perfect for a light dinner or lunch in the warmer months.
Ingredients
Base
- 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 cups chicken broth – low sodium
Vegetables & Spices
- 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
Dairy
- 2 cups half and half – or whole milk
Instructions
- Cook the bacon: Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crisp, about 5 minutes.
- Sauté vegetables: Add onion and celery to the pot and cook for 3 minutes. Then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add broth and potatoes: Pour in chicken broth and increase heat to medium-high. Once simmering, add potatoes along with salt, pepper, paprika, parsley, thyme, and cayenne pepper. Reduce heat to medium and cook for 10 minutes.
- Add squash vegetables: Add zucchini and yellow squash to the pot. Cook until potatoes are fork-tender and vegetables are fully cooked, about 10 to 12 minutes more.
- Puree part of the chowder: Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1 to 2 minutes. Return the mixture to the pot.
- Add dairy and finish: Stir in the half and half until combined. Remove from heat.
- Rest and serve: Let the chowder sit for 10 minutes before serving to allow flavors to meld.
Notes
- To store, refrigerate in an airtight container for up to 3 days.
- You can freeze this chowder for up to 2 months, but avoid freezing if it contains dairy to prevent texture changes.
- Reheat on the stove over medium heat, stirring occasionally, or in the microwave in 30-second intervals, stirring in between.
- For a thinner chowder, add additional chicken broth or milk when reheating.
- Substitute half and half with whole milk for a lighter version.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 35 mg
