Summer’s Best Corn and Zucchini Chowder
This **Corn and Zucchini Chowder** is the ultimate summer comfort food. After making it countless times, I’ve discovered the secret to keeping it creamy and packed with flavor. The fresh corn and zucchini make this chowder irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Hash Brown Avocado Toast and Paleo Pizza Soup.
Why This Summer's Best Corn and Zucchini Chowder Is Pure Comfort
- It's a perfect blend of creamy and chunky
- Easy to make with simple ingredients
- Packed with fresh summer flavors
- Great for meal prepping and freezing
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 on the Cob
- Zucchini
- Potatoes
- Onion
- Garlic
- Bacon
- Cream
- Chicken Broth
- Thyme
- Salt
- Pepper
- Optional: Chopped Green Onions
- Optional: Shredded Cheese
- Optional: Crumbled Bacon
📝 Ingredient Notes
- Corn on the Cob: Freshly cut corn is best, but frozen works too.
🛒 Tools & Equipment I Recommend
- High-Quality Chef's Knife — Makes prep work a breeze → See on Amazon
- Heavy-Duty Stockpot — Perfect for cooking soups and stews → See on Amazon
How to Make Summer's Best Corn and Zucchini Chowder
- Step 1: Cook bacon in a large pot until crispy. Remove and set aside.
- Step 2: Add onion, garlic, and zucchini to the pot with bacon grease. Cook until softened.
- Step 3: Add potatoes, corn, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 4: Stir in cream and cook until chowder thickens slightly. Blend half the chowder for a creamier texture (optional).
- Step 5: Serve hot, topped with bacon, green onions, and shredded cheese.
Cook's Tips for Perfect Summer's Best Corn and Zucchini Chowder
- : For a smoother chowder, blend half the mixture before serving.
- Common mistake and fix: Don't overcook the potatoes to prevent them from breaking apart.
- : Add a pinch of cayenne pepper for a little heat.
- : For a vegetarian version, skip the bacon and use vegetable 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: Prepare ahead and reheat when ready to serve
Freezing Summer's Best Corn and Zucchini Chowder
Freeze for up to 3 months
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) until warmed through Microwave: Reheat in the microwave for 2-3 minutes
Recipe Notes
- Chef tip: For a faster version, use frozen corn and skip cutting the corn off the cob.
- Best substitution: Substitute heavy cream with coconut milk for a dairy-free version.
- Make-ahead: Prepare ahead and reheat when ready to serve.
- Scaling: This recipe can be easily doubled for a larger crowd.
- Troubleshooting: If the chowder is too thick, thin it out with a little more chicken broth.
Want to level up this recipe?
Immersion Blender — Makes blending soup right in the pot easy and mess-free → Check price on Amazon
Summer's Best Corn and Zucchini Chowder
Ingredients
Main Ingredients
- Fresh Corn on the Cob
- Zucchini
- Potatoes
- Onion
- Garlic
Seasonings
- Bacon
- Cream
- Chicken Broth
- Thyme
- Salt
- Pepper
Optional Toppings
- Chopped Green Onions
- Shredded Cheese
- Crumbled Bacon
Instructions
- Step 1: Cook bacon in a large pot until crispy. Remove and set aside.
- Step 2: Add onion, garlic, and zucchini to the pot with bacon grease. Cook until softened.
- Step 3: Add potatoes, corn, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 4: Stir in cream and cook until chowder thickens slightly. Blend half the chowder for a creamier texture (optional).
- Step 5: Serve hot, topped with bacon, green onions, and shredded cheese.
Notes
- Chef tip: For a faster version, use frozen corn and skip cutting the corn off the cob.
- Best substitution: Substitute heavy cream with coconut milk for a dairy-free version.
- Make-ahead: Prepare ahead and reheat when ready to serve.
- Scaling: This recipe can be easily doubled for a larger crowd.
- Troubleshooting: If the chowder is too thick, thin it out with a little more chicken broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days
- Freezer: Freeze for up to 3 months
- Oven reheat: Reheat in the oven at 350°F (175°C) until warmed through
- Microwave reheat: Reheat in the microwave for 2-3 minutes
- Make ahead: Prepare ahead and reheat when ready to serve
Nutrition Per Serving
- Calories: 420
- Protein: 12g
- Fat: 20g
- Carbs: 45g
- Fiber: 5g
- Sugar: 7g
- Sodium: 800mg
- Cholesterol: 70mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Summer's Best Corn and Zucchini Chowder FAQs
Yes, prepare ahead and reheat when ready to serve. The flavors will meld together beautifully.
Too much liquid or not enough cream can make the chowder watery. Try reducing the liquid and adding more cream.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream just before serving.
Stand the corn on end in a large bowl and cut down the sides with a sharp knife. This catches the kernels and keeps your counter clean.
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!
