Best Summer Corn and Zucchini Chowder
Make the best Summer Corn and Zucchini Chowder in just 30 minutes. After making this many times, I’ve discovered the trick to keeping it creamy without being heavy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy The Ultimate Bakery-Size Orange Scone Cookies and Crockpot Cajun Butter Chicken: A Creamy Comfort Bowl.
Why This Best Summer Corn and Zucchini Chowder Is Pure Comfort
- Creamy and comforting
- Packed with summer flavors
- Easy to make and freezes well
What You'll Need for Best 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.
- 4 ears of corn
- 2 medium zucchinis
- 1 onion
- 3 cloves garlic
- 4 slices bacon
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Optional: Chopped fresh parsley
- Optional: Crumbled bacon
- Optional: Shredded cheese
📝 Ingredient Notes
- corn: Fresh is best, but frozen works too.
- zucchini: Yellow squash can be used as a substitute.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Smoothes the soup without transferring it to a blender. → See on Amazon
- Cast Iron Skillet — Distributes heat evenly for perfect cooking. → See on Amazon
How to Make Best Summer Corn and Zucchini Chowder
- Step 1: Cut the kernels off the corn cobs and set aside. Dice the zucchini, onion, and garlic.
- Step 2: In a large pot, cook the bacon until crispy. Remove the bacon, leaving the grease in the pot.
- Step 3: Add the onion and garlic to the pot and cook until softened. Add the zucchini and cook for another 3 minutes.
- Step 4: Add the corn, thyme, salt, black pepper, paprika, and cayenne pepper (if using) to the pot. Cook for 5 minutes.
- Step 5: Add 4 cups of chicken broth to the pot and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
- Step 6: Use an immersion blender to blend about half of the soup until smooth. Stir in 1/2 cup of heavy cream.
- Step 7: Serve the soup hot, topped with chopped fresh parsley, crumbled bacon, and shredded cheese.
Cook's Tips for Perfect Best Summer Corn and Zucchini Chowder
- Common mistake and fix: Don't overcook the zucchini. It can become mushy and watery. Cook it for just 3 minutes before adding the corn.
- Substitution tip: If you're not a fan of zucchini, you can substitute it with yellow squash or even potatoes.
- Make-ahead tip: This soup freezes well. Let it cool completely before freezing in individual portions.
Storing & Reheating Best 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: This soup can be made ahead of time and reheated when ready to serve.
Freezing Best Summer Corn and Zucchini Chowder
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, skip the bacon and use olive oil to cook the vegetables.
- Best substitution: If you don't have heavy cream, you can substitute it with milk or even coconut milk for a different flavor.
- Make-ahead: This soup can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily 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. If it's too thin, let it simmer for a few more minutes to reduce.
Want to level up this recipe?
High-quality chicken broth — Gives the soup a rich, deep flavor. → Check price on Amazon
Best Summer Corn and Zucchini Chowder
Ingredients
Main Ingredients
- 4 ears of corn
- 2 medium zucchinis
- 1 onion
- 3 cloves garlic
- 4 slices bacon
Seasonings
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Optional Toppings
- Chopped fresh parsley
- Crumbled bacon
- Shredded cheese
Instructions
- Step 1: Cut the kernels off the corn cobs and set aside. Dice the zucchini, onion, and garlic.
- Step 2: In a large pot, cook the bacon until crispy. Remove the bacon, leaving the grease in the pot.
- Step 3: Add the onion and garlic to the pot and cook until softened. Add the zucchini and cook for another 3 minutes.
- Step 4: Add the corn, thyme, salt, black pepper, paprika, and cayenne pepper (if using) to the pot. Cook for 5 minutes.
- Step 5: Add 4 cups of chicken broth to the pot and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
- Step 6: Use an immersion blender to blend about half of the soup until smooth. Stir in 1/2 cup of heavy cream.
- Step 7: Serve the soup hot, topped with chopped fresh parsley, crumbled bacon, and shredded cheese.
Notes
- Chef tip: For a vegetarian version, skip the bacon and use olive oil to cook the vegetables.
- Best substitution: If you don't have heavy cream, you can substitute it with milk or even coconut milk for a different flavor.
- Make-ahead: This soup can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily 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. If it's too thin, let it simmer for a few more minutes to reduce.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: This soup can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 18g
- Carbs: 32g
- Fiber: 4g
- Sugar: 6g
- Sodium: 1300mg
- Cholesterol: 55mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Summer Corn and Zucchini Chowder FAQs
Yes, this soup can be made ahead of time and reheated when ready to serve. It also freezes well.
The soup may have turned out watery if the zucchini was overcooked or if too much liquid was added. To fix this, let the soup simmer for a few more minutes to reduce.
Yes, you can make this soup in the slow cooker. Cook the bacon and vegetables in a pan first, then transfer them to the slow cooker. Add the corn, chicken broth, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours.
Yes, this soup is gluten-free as long as you use gluten-free chicken broth.
Yes, you can make this soup in the Instant Pot. Cook the bacon and vegetables in the Instant Pot first, then add the corn, chicken broth, and seasonings. Cook on high pressure for 5 minutes, then let the pressure release naturally.
A Warm Final Note
I can’t wait for you to try Best 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!
