Summer Corn and Zucchini Chowder
Summer Corn and Zucchini Chowder is the ultimate comfort food for warm weather cookouts. After making this many times, I’ve discovered the trick to the perfect creamy texture is to blend half the soup. The fresh corn and zucchini make this chowder irresistible. Try it with my Strawberry Cheesecake Breakfast Rolls for a perfect summer meal. If you love recipes like this, you’ll also enjoy Try these Strawberry Cheesecake Breakfast Rolls for a perfect summer breakfast. and Pair this chowder with this Cozy Mafaldine Pasta Limone with Broccoli for a complete meal..
Why This Summer Corn and Zucchini Chowder Is Pure Comfort
- Creamy and comforting
- Bursting with fresh summer flavors
- Easy to make and perfect for cookouts
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.
- Fresh corn
- Zucchini
- Onion
- Potatoes
- Chicken broth
- Garlic
- Thyme
- Salt
- Pepper
- Cream
- Butter
- Optional: Chopped fresh parsley
- Optional: Crumbled bacon
- Optional: Shredded cheddar cheese
đź“ť Ingredient Notes
- Corn: Fresh is best, but frozen works too.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup easy and mess-free. → See on Amazon
- Cast Iron Dutch Oven — Perfect for cooking and serving the chowder. → See on Amazon
How to Make Summer Corn and Zucchini Chowder
- Sauté onions and garlic: Heat butter in a large pot over medium heat. Add onions and garlic, cooking until softened.
- Add potatoes and corn: Stir in potatoes, corn, and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Blend half the soup: Using an immersion blender, blend half the soup until smooth. This gives the chowder its creamy texture.
- Add zucchini and seasonings: Stir in zucchini, thyme, salt, and pepper. Cook until zucchini is tender.
- Finish with cream: Stir in cream and butter. Taste and adjust seasoning if needed. Serve hot, topped with your favorite toppings.
Cook's Tips for Perfect Summer Corn and Zucchini Chowder
- Common mistake and fix: Don't overcook the zucchini. It can become mushy. Cook until just tender, about 5 minutes.
- Pro tip: For a lighter version, use low-sodium chicken broth and skip the cream and butter at the end.
- Pro tip: Make it vegetarian by using vegetable broth instead of chicken broth.
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: The chowder can be made ahead and reheated on the stove over medium heat.
Freezing Summer 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 a oven-safe dish at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper or a diced jalapeño when sautéing the onions.
- Best substitution: If you don't have fresh corn, use frozen. You'll need about 3 cups.
- Make-ahead: The chowder can be made ahead and reheated on the stove over medium heat.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the chowder is too thick, thin it out with a little more chicken broth.
Want to level up this recipe?
High-quality cutting board — Makes prep work easier and safer. → Check price on Amazon
Summer Corn and Zucchini Chowder
Ingredients
Main Ingredients
- Fresh corn
- Zucchini
- Onion
- Potatoes
- Chicken broth
Seasonings
- Garlic
- Thyme
- Salt
- Pepper
- Cream
- Butter
Optional Toppings
- Chopped fresh parsley
- Crumbled bacon
- Shredded cheddar cheese
Instructions
- Sauté onions and garlic: Heat butter in a large pot over medium heat. Add onions and garlic, cooking until softened.
- Add potatoes and corn: Stir in potatoes, corn, and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Blend half the soup: Using an immersion blender, blend half the soup until smooth. This gives the chowder its creamy texture.
- Add zucchini and seasonings: Stir in zucchini, thyme, salt, and pepper. Cook until zucchini is tender.
- Finish with cream: Stir in cream and butter. Taste and adjust seasoning if needed. Serve hot, topped with your favorite toppings.
Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper or a diced jalapeño when sautéing the onions.
- Best substitution: If you don't have fresh corn, use frozen. You'll need about 3 cups.
- Make-ahead: The chowder can be made ahead and reheated on the stove over medium heat.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the chowder is too thick, thin it out with a little more chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a oven-safe dish at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The chowder can be made ahead and reheated on the stove over medium heat.
Nutrition Per Serving
- Calories: 320
- Protein: 9g
- Fat: 14g
- Carbs: 42g
- Fiber: 6g
- Sugar: 7g
- Sodium: 750mg
- Cholesterol: 40mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Summer Corn and Zucchini Chowder FAQs
Yes, it can be made ahead and reheated on the stove over medium heat. It also freezes well.
This could be because you added too much liquid or didn't blend enough of the soup. Try blending more of the soup or reducing the liquid next time.
Yes, cook the onions and garlic on the stove, then transfer to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Vegetable broth can be used for a vegetarian version.
Yes, this recipe is naturally gluten-free.
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!
