There’s something magical about summer vegetables—their vibrant colors, fresh flavors, and natural sweetness bring warmth to every dish. And what better way to celebrate the season than with a hearty bowl of Summer Corn and Zucchini Chowder? This creamy, savory soup captures the essence of summer with golden corn, tender zucchini, and smoky bacon. Whether you’re craving comfort food or looking for a light, wholesome meal, this chowder delivers a taste of sunshine in every spoonful.
Let’s dive into this delicious corn and zucchini chowder recipe, packed with fresh ingredients, creamy goodness, and the perfect balance of flavors.
Why You’ll Love This Summer Corn and Zucchini Chowder
✔ Seasonal & Fresh – Uses the best summer vegetables
✔ Comforting & Creamy – A warm, rich chowder with a silky texture
✔ Smoky & Savory – Bacon adds depth and flavor
✔ Easy to Make – Ready in about 45 minutes
✔ Customizable – Swap ingredients to suit your taste
Ingredients for the Perfect Corn and Zucchini Chowder
Here’s everything you need to create this rich and flavorful summer chowder:
| Ingredient | Quantity | Notes |
|---|---|---|
| Bacon | 4 strips | Cooked and chopped into pieces |
| Yellow onion | ½ large | Diced |
| Celery stalks | 2 | Finely diced |
| Corn kernels | From 5 ears | Fresh for best flavor |
| Garlic cloves | 4 | Minced |
| Chicken broth (low-sodium) | 5 cups | Adjust seasoning accordingly |
| Brown potatoes | 2 | Roasted, skinned, and cubed |
| Kosher sea salt | 1¼ teaspoons | Enhances flavor |
| Black pepper | ½ teaspoon | Freshly ground for best taste |
| Paprika | ½ teaspoon | Adds mild smokiness |
| Dried parsley | ½ teaspoon | Adds freshness |
| Thyme | ¼ teaspoon | Provides earthy depth |
| Cayenne pepper | ⅛ teaspoon | Optional, for mild heat |
| Zucchini | 1 large | Quartered lengthwise & sliced |
| Yellow squash | 1 large | Quartered lengthwise & sliced |
| Half and half (or milk) | 2 cups | For a creamy consistency |
Step-by-Step Instructions for Summer Corn and Zucchini Chowder
1. Preparing the Base
In a large pot over medium heat, cook 4 strips of bacon until crispy. Remove the bacon bits and set them aside, leaving the rendered fat in the pot. This will infuse your chowder with a rich, smoky essence.
2. Sautéing the Aromatics
Add the diced onion and celery to the pot, cooking in the bacon fat until softened and translucent. This forms the flavor foundation of the soup.
3. Adding the Corn and Garlic
Stir in the corn kernels and minced garlic, cooking for about 3-4 minutes. Let the corn slightly caramelize to bring out its natural sweetness.
4. Building the Soup
Pour in the chicken broth and add the diced potatoes. Season with kosher sea salt, black pepper, paprika, dried parsley, thyme, and cayenne pepper. Bring everything to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
5. Incorporating the Zucchini and Squash
Once the potatoes are tender, add the zucchini and yellow squash. Simmer for another 5-7 minutes, just until the vegetables soften while maintaining a slight crunch.
6. Making It Creamy
Stir in the half and half (or milk) to create a rich and creamy texture. Let it warm through, but avoid boiling to prevent curdling.
7. Finishing Touches
Taste the chowder and adjust seasoning as needed. Ladle into bowls and garnish with crispy bacon bits for an extra smoky crunch.
Enjoy a bowl of this creamy summer chowder, packed with fresh flavors and comforting warmth!
Tips for the Best Summer Corn and Zucchini Chowder
✅ Use Fresh Corn – Fresh corn gives the soup a natural sweetness and crunch.
✅ Roast the Potatoes – Roasting brings out the potatoes’ earthy, nutty flavors.
✅ Make It Spicier – Add more cayenne or a dash of hot sauce for extra heat.
✅ Enhance the Smokiness – Smoked paprika can deepen the smoky flavors.
✅ Make It Dairy-Free – Substitute coconut milk or a plant-based alternative.
Variations of Corn and Zucchini Chowder
1. Cheesy Corn and Zucchini Chowder
- Stir in ½ cup shredded cheddar cheese for a richer, cheesier version.
- Garnish with extra cheese on top before serving.
2. Spicy Southwest Chowder
- Add diced jalapeños and cumin for a Tex-Mex twist.
- Top with chopped cilantro and a squeeze of lime.
3. Protein-Packed Chowder
- Stir in shredded chicken or cooked shrimp for added protein.
- Simmer for an additional 5 minutes before serving.
4. Vegetarian Corn and Zucchini Chowder
- Omit the bacon and use vegetable broth instead of chicken broth.
- Add mushrooms or white beans for more texture and protein.
5. Low-Carb & Keto Chowder
- Replace potatoes with cauliflower florets for a lower-carb version.
- Use heavy cream instead of milk for a richer taste.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 12g |
| Carbs | 38g |
| Fat | 14g |
| Fiber | 5g |
Values may vary based on ingredients and portion size.
Why This Chowder is a Must-Try Summer Recipe
Summer is all about fresh produce and easy, delicious meals. This corn and zucchini chowder highlights the best seasonal ingredients while delivering a rich, creamy texture that’s perfect for any occasion. Whether you’re enjoying it for a light lunch or a cozy dinner, each spoonful is packed with the flavors of summer.
Frequently Asked Questions (FAQs)
1. Can I use frozen corn instead of fresh corn?
Yes! While fresh corn gives the best flavor, you can use frozen corn if needed. Just add it directly to the soup without thawing.
2. Can I make this chowder ahead of time?
Absolutely! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding extra broth if needed.
3. Can I freeze corn and zucchini chowder?
Yes, but without the dairy. Freeze the soup base, then add milk or half and half when reheating to maintain creaminess.
4. How can I make this chowder thicker?
Mash some of the potatoes or blend a portion of the soup for a thicker consistency.
5. Can I use different types of squash?
Of course! Butternut squash or pattypan squash can be great substitutes.
6. What can I serve with this chowder?
Pair it with crusty bread, a light salad, or grilled cheese for a complete meal.
Final Thoughts: Enjoy the Taste of Summer in Every Bite
This Summer Corn and Zucchini Chowder is the perfect way to embrace fresh, seasonal ingredients in a comforting dish. With its creamy base, smoky bacon, and crisp summer vegetables, this chowder brings warmth and flavor to your table. Try it today and savor a taste of sunshine in every spoonful!
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Summer Corn and Zucchini Chowder: A Taste of Sunshine in Every Spoonful
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This Summer Corn and Zucchini Chowder is a creamy, smoky, and flavorful soup that celebrates the best seasonal vegetables. Sweet corn, tender zucchini, and crispy bacon come together in a rich, velvety broth for a comforting yet light meal. It’s perfect for warm summer nights or cozy dinners when you crave something hearty yet fresh.
Ingredients
- 4 strips of bacon, cooked and chopped into pieces
- ½ large yellow onion, diced
- 2 celery stalks, finely diced
- Kernels from 5 ears of corn
- 4 garlic cloves, minced
- 5 cups low-sodium chicken broth
- 2 brown potatoes, roasted, skinned, and cut into ¼-inch cubes
- 1¼ teaspoons kosher sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon dried parsley
- ¼ teaspoon thyme
- ⅛ 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
- Prepare the Base: In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and set it aside, keeping the rendered fat in the pot.
- Sauté the Aromatics: Add the diced onion and celery to the pot and sauté in the bacon fat until soft and translucent.
- Add the Corn and Garlic: Stir in the corn kernels and minced garlic, cooking for about 3-4 minutes to bring out their natural sweetness.
- Build the Soup: Pour in the chicken broth and add the diced potatoes. Season with salt, black pepper, paprika, parsley, thyme, and cayenne. Bring to a boil, then lower the heat and simmer for 15-20 minutes until the potatoes are tender.
- Incorporate the Zucchini and Squash: Once the potatoes are soft, add the zucchini and yellow squash. Simmer for another 5-7 minutes until just tender but not mushy.
- Make It Creamy: Stir in the half and half (or milk), letting the chowder warm through. Be careful not to bring it to a boil to prevent curdling.
- Finishing Touches: Taste and adjust seasoning as needed. Serve hot, garnished with crispy bacon bits for added crunch and smoky flavor.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth.
- To make the chowder thicker, blend a portion of the soup before adding the zucchini and squash.
- Add a cheesy twist by stirring in ½ cup of shredded cheddar cheese at the end.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding extra broth or milk if needed.
- Freezing Tip: Freeze without the dairy, then add half and half or milk when reheating to maintain a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American