Summer’s Best Corn and Zucchini Chowder
Savor the best of summer in every spoonful of this creamy Corn and Zucchini Chowder. After making this many times, I’ve perfected the balance of sweet corn and tender zucchini in a comforting, creamy base. The trick I discovered is to blend half the soup for a smooth yet hearty texture. The result is a cozy, better-than-takeout meal that’s ready in just 30 minutes. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Sheet Pan Lemon Garlic Pork Chops and Crispy Cast Iron Skillet Pizza.
Why This Summer's Best Corn and Zucchini Chowder Is Pure Comfort
- Creamy yet light, perfect for summer
- Bursting with fresh corn and zucchini flavors
- Ready in just 30 minutes, better than takeout
- Customizable with your favorite add-ins
What You'll Need for Summer's Best Corn and Zucchini Chowder
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- fresh corn
- zucchini
- potatoes
- bacon
- onion
- garlic
- chicken broth
- heavy cream
- milk
- thyme
- bay leaf
- salt
- pepper
- Optional: chopped fresh parsley
- Optional: crispy bacon bits
- Optional: shredded cheddar cheese
📝 Ingredient Notes
- zucchini: Yellow or green zucchini works great in this recipe.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Easily blend half the soup for a smooth yet hearty texture. → See on Amazon
- Cast Iron Dutch Oven — Evenly cooks the soup and keeps it warm on the table. → See on Amazon
How to Make Summer's Best Corn and Zucchini Chowder
- Step 1: Cook bacon in a large pot until crispy. Remove bacon, leaving drippings in the pot.
- Step 2: Add onion and garlic to the pot, cooking until softened. Stir in potatoes, zucchini, corn, thyme, and bay leaf. Cook for 5 minutes.
- Step 3: Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes, until potatoes are tender.
- Step 4: Remove bay leaf and use an immersion blender to blend half the soup until smooth. Stir in heavy cream and milk. Season with salt and pepper.
- Step 5: Serve hot, topped with crispy bacon bits, chopped parsley, and shredded cheese (optional).
Cook's Tips for Perfect Summer's Best Corn and Zucchini Chowder
- Common mistake and fix: Don't overcook the zucchini to prevent it from becoming mushy. Cook until just tender, about 15 minutes.
- Pro tip: For a lighter version, substitute half-and-half or whole milk for the heavy cream.
- Pro tip: Add a can of diced tomatoes or a handful of spinach for extra nutrition and flavor.
- Pro tip: Make it vegetarian by omitting the bacon and using vegetable broth instead of chicken broth.
Storing & Reheating Summer's Best Corn and Zucchini Chowder
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Freezing Summer's Best Corn and Zucchini Chowder
Freeze 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 (175°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 spicy kick, add a pinch of cayenne pepper or a diced jalapeño when cooking the onions.
- Best substitution: Substitute the bacon with diced ham or omit for a vegetarian version.
- Make-ahead: Prepare the soup up to 2 days ahead. Reheat on the stove over medium heat until warmed through.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little more milk or broth. If it's too thin, simmer it for a few more minutes to reduce and thicken.
Want to level up this recipe?
High-quality immersion blender — Makes blending the soup a breeze and pays for itself vs takeout. → Check price on Amazon
Summer's Best Corn and Zucchini Chowder
Ingredients
Main Ingredients
- fresh corn
- zucchini
- potatoes
- bacon
- onion
- garlic
Seasonings
- chicken broth
- heavy cream
- milk
- thyme
- bay leaf
- salt
- pepper
Optional Toppings
- chopped fresh parsley
- crispy bacon bits
- shredded cheddar cheese
Instructions
- Step 1: Cook bacon in a large pot until crispy. Remove bacon, leaving drippings in the pot.
- Step 2: Add onion and garlic to the pot, cooking until softened. Stir in potatoes, zucchini, corn, thyme, and bay leaf. Cook for 5 minutes.
- Step 3: Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes, until potatoes are tender.
- Step 4: Remove bay leaf and use an immersion blender to blend half the soup until smooth. Stir in heavy cream and milk. Season with salt and pepper.
- Step 5: Serve hot, topped with crispy bacon bits, chopped parsley, and shredded cheese (optional).
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño when cooking the onions.
- Best substitution: Substitute the bacon with diced ham or omit for a vegetarian version.
- Make-ahead: Prepare the soup up to 2 days ahead. Reheat on the stove over medium heat until warmed through.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little more milk or broth. If it's too thin, simmer it for a few more minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 380
- Protein: 12g
- Fat: 18g
- Carbs: 40g
- Fiber: 4g
- Sugar: 7g
- Sodium: 850mg
- Cholesterol: 55mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Summer's Best Corn and Zucchini Chowder FAQs
Yes, prepare the soup up to 2 days ahead. Reheat on the stove over medium heat until warmed through.
The soup may have been over-reduced or not thickened properly. To fix, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the soup. Let it simmer until thickened.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream and milk at the end of cooking.
Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally, or in the microwave for 2-3 minutes, stirring halfway through.
A Warm Final Note
I can’t wait for you to try Summer's Best 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!
