Summer Corn and Zucchini Chowder
This Summer Corn and Zucchini Chowder is the perfect way to celebrate the season’s bounty. After making this many times, I’ve discovered the secret to keeping it light yet creamy. The fresh corn and zucchini make it crisp and fresh, while the smoky bacon adds depth. Keep reading for my best tips, or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Mouthwatering Garlic Parmesan Chicken and Potatoes and Juicy Grilled Chicken Mashed Potato Bowls Recipe Easy Homemade Dinner.
Why This Summer Corn and Zucchini Chowder Is Pure Comfort
- Light yet creamy texture
- Packed with fresh summer flavors
- Easy to make and customize
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.
- frozen corn kernels
- zucchini
- bacon
- onion
- garlic
- potatoes
- chicken broth
- milk
- heavy cream
- smoked paprika
- thyme
- salt
- pepper
- red pepper flakes
- Optional: chopped fresh parsley
- Optional: shredded cheddar cheese
- Optional: crispy bacon bits
📝 Ingredient Notes
- potatoes: Any variety will work, but Yukon Golds hold their shape well.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Pays for itself by creating a smooth, creamy soup without a separate blender. → See on Amazon
- Cast Iron Dutch Oven — Even heat distribution ensures perfect cooking and a rich, smoky flavor. → See on Amazon
How to Make Summer Corn and Zucchini Chowder
- Step 1: Cook bacon in a large pot until crispy. Remove and set aside, but keep the grease.
- Step 2: Add onion, garlic, and potatoes to the pot. Cook until softened.
- Step 3: Stir in corn, zucchini, chicken broth, smoked paprika, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer.
- Step 4: Use an immersion blender to partially blend the soup, leaving some chunks.
- Step 5: Stir in milk and heavy cream. Cook until heated through, then serve with toppings.
Cook's Tips for Perfect Summer Corn and Zucchini Chowder
- Common mistake and fix: Don't overcook the zucchini or it will become mushy. Add it towards the end of cooking.
- Substitution tip: For a vegetarian version, skip the bacon and use olive oil instead. Add some nutritional yeast for a cheesy flavor.
- Make-ahead tip: This soup freezes well. Let it cool, then store in an airtight container for up to 3 months.
Storing & Reheating Summer 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, then reheat as needed.
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 pot on the stove over medium heat, stirring occasionally. Microwave: Reheat in the microwave in 1-minute intervals, stirring between each.
Recipe Notes
- Chef tip: For a spicy kick, add some red pepper flakes when cooking.
- Best substitution: If you don't have heavy cream, you can use all milk for a lighter version.
- Make-ahead: This soup can be made up to 2 days ahead. Store in the fridge, then reheat as needed.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth or milk.
Want to level up this recipe?
Instant Pot — Saves time and energy by cooking the soup quickly and evenly. → Check price on Amazon
Summer Corn and Zucchini Chowder
Ingredients
Main Ingredients
- frozen corn kernels
- zucchini
- bacon
- onion
- garlic
- potatoes
- chicken broth
- milk
- heavy cream
Seasonings
- smoked paprika
- thyme
- salt
- pepper
- red pepper flakes
Optional Toppings
- chopped fresh parsley
- shredded cheddar cheese
- crispy bacon bits
Instructions
- Step 1: Cook bacon in a large pot until crispy. Remove and set aside, but keep the grease.
- Step 2: Add onion, garlic, and potatoes to the pot. Cook until softened.
- Step 3: Stir in corn, zucchini, chicken broth, smoked paprika, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer.
- Step 4: Use an immersion blender to partially blend the soup, leaving some chunks.
- Step 5: Stir in milk and heavy cream. Cook until heated through, then serve with toppings.
Notes
- Chef tip: For a spicy kick, add some red pepper flakes when cooking.
- Best substitution: If you don't have heavy cream, you can use all milk for a lighter version.
- Make-ahead: This soup can be made up to 2 days ahead. Store in the fridge, then reheat as needed.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth or milk.
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 a pot on the stove over medium heat, stirring occasionally.
- Microwave reheat: Reheat in the microwave in 1-minute intervals, stirring between each.
- Make ahead: This soup can be made up to 2 days ahead. Store in the fridge, then reheat as needed.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 15g
- Carbs: 40g
- Fiber: 5g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 45mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Summer Corn and Zucchini Chowder FAQs
Yes, this soup can be made up to 2 days ahead. Store in the fridge, then reheat as needed.
Overcooking zucchini can cause it to become mushy. Add it towards the end of cooking to prevent this.
Yes, cook on high pressure for 5 minutes, then quick release. Proceed with the recipe as written.
Skip the bacon and use olive oil instead. Add some nutritional yeast for a cheesy flavor.
Reheat in a pot on the stove over medium heat, stirring occasionally. You can also use the microwave, heating in 1-minute intervals and stirring between each.
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!
