Summer Corn and Zucchini Chowder

Savor the best of summer in this creamy, comforting Summer Corn and Zucchini Chowder. After making it dozens of times, I’ve perfected the balance of sweet corn, tender zucchini, and rich creaminess. One whiff of the golden, steaming chowder will transport you to a cozy cookout. Keep reading for my tips on preventing soggy zucchini. If you love recipes like this, you’ll also enjoy Sloppy Joe Potato Skillet and Mafaldine Pasta Limone with Broccoli.

What You'll Need for Summer Corn and Zucchini Chowder

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 6 ears of corn, kernels removed
• 2 medium zucchini, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, diced
• 4 slices bacon, diced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon paprika
• Optional: Chopped fresh parsley
• Optional: Crumbled bacon
• Optional: Shredded cheddar cheese

How to Make Summer Corn and Zucchini Chowder

1. Cook bacon: Cook diced bacon in a large pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside, but keep the grease in the pot.
2. Sauté vegetables: Add onion, garlic, and potatoes to the pot with bacon grease. Cook until onions are translucent. Add zucchini and cook for another 3-4 minutes.
3. Simmer: Stir in corn, chicken broth, salt, pepper, thyme, and paprika. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, until potatoes are tender.
4. Blend and finish: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Stir in heavy cream and cooked bacon. Taste and adjust seasoning if needed.

Storing & Reheating Summer Corn and Zucchini Chowder

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This chowder can be made up to 2 days ahead. Store in the fridge and reheat on the stove over medium heat.

Freezing Summer Corn and Zucchini Chowder

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth.
• Best substitution: Substitute heavy cream with coconut milk for a dairy-free version.
• Make-ahead: This chowder can be made up to 2 days ahead. Store in the fridge and reheat on the stove over medium heat.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the chowder is too thick, thin it out with a little more chicken broth. If it's too thin, let it simmer for a few more minutes to reduce and thicken.

Summer Corn and Zucchini Chowder

⏱

Prep

15 mins

🍳

Cook

35 mins

⏳

Total

50 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free, Dairy-free option

Ingredients

Main Ingredients

• 6 ears of corn, kernels removed
• 2 medium zucchini, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, diced

Seasonings

• 4 slices bacon, diced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon paprika

Optional Toppings

• Chopped fresh parsley
• Crumbled bacon
• Shredded cheddar cheese

Instructions

1. Cook bacon: Cook diced bacon in a large pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside, but keep the grease in the pot.
2. Sauté vegetables: Add onion, garlic, and potatoes to the pot with bacon grease. Cook until onions are translucent. Add zucchini and cook for another 3-4 minutes.
3. Simmer: Stir in corn, chicken broth, salt, pepper, thyme, and paprika. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, until potatoes are tender.
4. Blend and finish: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Stir in heavy cream and cooked bacon. Taste and adjust seasoning if needed.

Notes

• Chef tip: For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth.
• Best substitution: Substitute heavy cream with coconut milk for a dairy-free version.
• Make-ahead: This chowder can be made up to 2 days ahead. Store in the fridge and reheat on the stove over medium heat.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the chowder is too thick, thin it out with a little more chicken broth. If it's too thin, let it simmer for a few more minutes to reduce and thicken.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This chowder can be made up to 2 days ahead. Store in the fridge and reheat on the stove over medium heat.

Nutrition Per Serving

• Calories: 370
• Protein: 10g
• Fat: 17g
• Carbs: 45g
• Fiber: 5g
• Sugar: 7g
• Sodium: 780mg
• Cholesterol: 55mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Summer Corn and Zucchini Chowder FAQs

A Warm Final Note

I can’t wait for you to try Summer Corn and Zucchini Chowder and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!