Summer Corn and Zucchini Chowder

Brighten your summer with this Summer Corn and Zucchini Chowder, a creamy, veggie-rich delight that’s perfect for any time of the year!

This Summer Corn and Zucchini Chowder Soup recipe isn’t the first thing I think of when it comes to summer, but since the weather cooled off a bit, I thought it was the perfect time to whip up a big pot of this hearty, veggie-packed chowder. This soup is creamy and filled with chunks of potatoes, fresh corn, zucchini, yellow squash, and bacon. Everyone will keep coming back for more.

Recipe Ingredients

• Corn: Fresh corn kernels add in a sweet, slightly crunchy texture to this soup.
• Chicken Broth: The perfect base for this veggie filled soup. You can also substitute with vegetable broth if preferred.
• Half and Half: Adds in a creamy element to this chowder recipe.

See the recipe card for full information on ingredients and quantities.

Variations

• Extra Creamy Variation: For an extra rich and creamy texture, consider adding some softened cream cheese or heavy cream to the chowder.
• Garnish Options: Add diced carrots or red bell pepper for added nutrition, texture, and flavor. You can also enhance the chowder with garnishes like chopped parsley, fresh chives, cilantro, crispy bacon crumbles, grated cheese, sour cream, Greek yogurt, green onions, or diced red peppers.

How to Make Summer Corn and Zucchini Chowder

Step 1: Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crisp, about 5 minutes.

Step 2: Add onion and celery, cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.

Step 3: Pour in chicken broth and turn the heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme, and cayenne. Reduce heat to medium and cook for 10 minutes before adding the zucchini and yellow squash.

Step 4: Once the zucchini and yellow squash have been added, cook until the potatoes are fork-tender and the zucchini and squash are fully cooked, about 10-12 minutes.

Step 5: Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add the half and half. Stir to combine, then remove from the heat.

Step 6: Let the chowder sit for 10 minutes before serving.

Expert Tips

• Roux Thickening: For a thicker and creamier chowder, create a roux by cooking equal parts butter and flour before adding the broth. This classic technique prevents lumps and ensures a smooth, velvety texture.
• Proper Simmering: To ensure your chowder develops rich flavors, keep it at a gentle simmer rather than a rapid boil. This slow-cooking method allows the ingredients to meld.