Summer Corn & Zucchini Chowder – Creamy, Fresh, and Comforting
When summer produce is at its peak, there’s no better way to use it than in a warm, creamy bowl of Summer Corn & Zucchini Chowder. This recipe takes simple, seasonal ingredients like sweet corn, tender zucchini, and buttery potatoes, and transforms them into a hearty, satisfying chowder that’s light enough for summer but cozy enough for cooler evenings.
It’s a recipe that’s easy to make, full of flavor, and endlessly flexible. Whether you’re serving it as a light lunch or pairing it with grilled protein for dinner, this chowder brings out the best in summer vegetables in a rich, comforting base.
In this post, you’ll learn exactly how to make this chowder from scratch, with step-by-step instructions, tips for storage and meal prep, ingredient swaps, and serving suggestions.
Why You’ll Love This Chowder
- Ready in about 40 minutes
- Comforting but not too heavy
- Naturally vegetarian, with dairy-free options
- Uses fresh, affordable ingredients
- Easy to make ahead and great for leftovers
Ingredients You’ll Need
Here’s everything you’ll need to make a pot of flavorful Summer Corn & Zucchini Chowder. This recipe serves 4 to 6 people.
Vegetables
- 2 tablespoons butter or olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium Yukon gold or red potatoes, diced (about 2 cups)
- 3 cups fresh corn kernels (about 4 ears of corn)
- 2 medium zucchini, diced
- 1 stalk celery, finely chopped (optional)
Broth and Seasoning
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme or Italian seasoning
- ¼ teaspoon smoked paprika or cayenne (optional, for depth)
Creamy Base
- ¼ cup all-purpose flour (for thickening)
- 1 cup milk or half-and-half
- ½ cup heavy cream (or use all milk for lighter version)
Garnish (Optional)
- Chopped fresh parsley or chives
- Shredded cheddar or Parmesan cheese
- Crusty bread or oyster crackers for serving
How to Make Summer Corn & Zucchini Chowder
Step 1: Sauté Aromatics
In a large soup pot or Dutch oven, heat the butter or oil over medium heat. Add the chopped onion and celery. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and thyme and cook for another 30 seconds until fragrant.
Step 2: Add the Vegetables
Stir in the diced potatoes, corn, and zucchini. Cook for 3 to 4 minutes, stirring frequently, to coat the vegetables with flavor and begin softening them.
Step 3: Add the Flour
Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for about 2 minutes to remove the raw flour taste. This step helps thicken the chowder as it simmers.
Step 4: Pour in Broth and Simmer
Gradually add the broth while stirring to prevent lumps. Increase the heat and bring the soup to a gentle boil. Reduce to a simmer and cook uncovered for 15 to 20 minutes, or until the potatoes are fork-tender.
Step 5: Blend (Optional)
If you like your chowder extra creamy, use an immersion blender to partially blend the soup directly in the pot. Blend just a few pulses so that some of the vegetables are broken down while others remain chunky. If you don’t have an immersion blender, you can transfer about 2 cups of the soup to a blender, blend until smooth, and return it to the pot.
Step 6: Stir in Cream and Season
Reduce the heat to low. Stir in the milk and cream. Simmer for another 3 to 5 minutes to heat through. Do not let the soup boil after adding cream. Taste and adjust salt, pepper, and seasoning as needed.
Tips for the Best Chowder
- Use fresh corn if possible, but frozen or canned corn also works
- For extra richness, use all heavy cream instead of milk
- Chop all vegetables evenly so they cook at the same rate
- Add fresh herbs like parsley or basil just before serving for a burst of brightness
- For a smoky note, add chopped cooked bacon or smoked paprika
Ingredient Swaps and Variations
Make It Vegan
Use olive oil or vegan butter, plant-based milk (like oat or cashew), and skip the cream or replace it with full-fat coconut milk.
Add Protein
Stir in shredded rotisserie chicken, cooked crumbled bacon, or diced cooked ham for a heartier meal.
Change Up the Veggies
Add diced bell pepper, spinach, kale, or carrots if you have extra vegetables to use up.
Spicy Version
Add a chopped jalapeño or a dash of hot sauce for a bit of kick.
Extra Cheesy
Stir in shredded cheddar or mozzarella before serving for a rich, cheesy finish.
Serving Suggestions
This chowder is delicious on its own but even better with something alongside.
- Serve with crusty bread, biscuits, or cornbread
- Pair with a crisp green salad or grilled cheese sandwich
- Top each bowl with shredded cheese, parsley, or crumbled bacon for added flavor
- Offer hot sauce on the side for guests who like it spicy
Storage and Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
This soup can be frozen, but it’s best to freeze it before adding the cream. When reheating, stir in the cream once the soup is hot.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the texture if needed.
Frequently Asked Questions
Can I use frozen corn?
Yes. Frozen corn works great in this recipe. Just thaw it first and drain any excess moisture.
Can I use canned corn?
You can use canned corn in a pinch. Make sure to drain it well and rinse if it’s overly salty.
Can I make this gluten-free?
Yes. Replace the flour with a gluten-free flour blend or use cornstarch mixed with a little water as a slurry.
What kind of potatoes should I use?
Yukon gold and red potatoes work best because they hold their shape well. Russets will break down more and make the chowder thicker.
Can I make it ahead?
Absolutely. This chowder reheats well and even tastes better the next day. Just be sure to store it properly and reheat gently.
Final Thoughts
This Summer Corn & Zucchini Chowder is the kind of meal that proves simple ingredients can be incredibly satisfying. It’s light but hearty, comforting without being heavy, and packed with the sweet, fresh flavor of summer vegetables. Whether you’re feeding your family on a weeknight or serving it as a starter for a weekend meal, this chowder is bound to be a hit.
