There’s something so comforting about sitting down to a warm bowl of summer corn and zucchini chowder. It’s creamy yet light, hearty but fresh—perfectly balanced for those warm-weather dinners when you still crave something that feels like a hug in a bowl. In this article, we’ll walk through how to make this satisfying seasonal chowder, how to adapt it with what you have, and some ideas for what to serve it with. You’ll also find helpful tips, FAQs, and related recipes from my kitchen to yours.
Let’s begin with a story and dive into why this chowder might become your new summer favorite.
Summer Corn and Zucchini Chowder: Fresh, Creamy & Comforting
Table of Contents
Why This Summer Corn and Zucchini Chowder is Special
A recipe that started with a summer garden
This summer corn and zucchini chowder recipe was born in my kitchen during a July weekend when the garden was overflowing. We had more zucchini than we knew what to do with, and the corn from the farmer’s market was impossibly sweet. I remembered my grandmother used to make a hearty chowder with potatoes and fresh herbs, and I wanted to recreate that warmth—but lighter, brighter, and just right for summer.
Cooking this chowder always takes me back to that kitchen, barefoot, windows open, the scent of garlic and thyme filling the air. It’s the kind of dish that makes you slow down, savor the moment, and smile at how simple ingredients can come together so beautifully.
This recipe also gets a little richness from a splash of half-and-half and a savory boost from crispy bacon, which you can totally skip if you’re going meatless. Whether you serve it as a main course or a starter for a backyard dinner, this summer corn and zucchini chowder is pure comfort with a fresh twist.
And if you’re looking for something to serve with it, these zucchini cheddar biscuits make a perfect pairing, or try a fresh side like frito corn salad to round out your meal.
Ingredients and Simple Prep for Summer Corn and Zucchini Chowder
The summer produce that makes this chowder shine
At the heart of this summer corn and zucchini chowder are ingredients you may already have in your kitchen—or can easily grab at your local farmers market. Fresh sweet corn, tender zucchini, yellow squash, and russet potatoes form the base of this seasonal favorite. Using fresh corn on the cob adds sweetness and texture, but frozen works too. The zucchini and yellow squash bring a soft bite and a vibrant green and yellow hue that makes the whole bowl feel like summer.
Here’s what you’ll need:
- 5 ears corn
- 1 large zucchini & 1 large yellow squash
- 2 russet potatoes
- 4 strips bacon (optional)
- Garlic, onion, celery
- Chicken broth
- Half-and-half or whole milk
- Herbs & spices
If you love the freshness of zucchini, you might also enjoy this easy baked zucchini or these crispy zucchini fritters.
From stovetop to spoon in under an hour
Start by cooking the bacon until crisp, then sauté your aromatics in the drippings for a flavor-packed base. Add broth, potatoes, seasonings, and simmer until tender. Stir in the corn, squash, and milk at the end to keep them vibrant and just-cooked—not mushy.
The result? A cozy, creamy chowder that tastes like sunshine in a bowl. Double the batch—it stores great! For something equally easy, try our black bean and corn pasta salad as a cold companion dish.
Customizing Your Chowder: Variations and Serving Ideas
Easy swaps and flavor upgrades
This chowder is beautifully adaptable. For a vegetarian version, skip the bacon and use veggie broth. For a dairy-free version, coconut milk works wonderfully. Add cheddar cheese if you love it richer, or jalapeño if you want heat. Stir in fresh herbs like basil for a summery finish.
Love flavor layers? Add toppings like roasted shrimp, just like we do in our street corn chicken rice bowl for extra depth.
What to serve with summer chowder
Round out the meal with buttery zucchini cheddar biscuits or chilled elote corn salad. For a sweet finish, a slice of zucchini banana bread keeps the theme seasonal and satisfying.
Storing, Reheating, and Making It Ahead
How to make this chowder ahead of time
Make the chowder fully and store it in an airtight container in the fridge for up to 4 days. To freeze, stop before adding the dairy and freeze the base. Thaw, reheat, and stir in the dairy just before serving.
It reheats just as well as our crockpot chickpea stew or crockpot chicken spaghetti.
Reheating tips to keep chowder creamy and fresh
Reheat over medium-low heat on the stovetop, stirring often. For microwaving, heat in 30-second bursts and stir between each. If it’s too thick, just add a splash of milk or broth.
Print
Summer Corn and Zucchini Chowder: Fresh, Creamy & Comforting
- Total Time: 50 mins
- Yield: 6 servings 1x
Description
This summer corn and zucchini chowder is creamy, comforting, and bursting with seasonal flavor. A cozy bowl of warmth with sweet corn, tender squash, and savory herbs—perfect for any summer meal.
Ingredients
4 strips bacon – cooked, chopped into bits
1/2 large yellow onion – diced
2 ribs celery – finely diced
5 ears corn – cut off from the cob
4 cloves garlic – minced
5 cups chicken broth – low sodium
2 russet potatoes – peeled and cut into 1/4-inch cubes
1 1/4 tsp kosher sea salt
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 tsp dried parsley
1/4 tsp thyme
1/8 tsp cayenne pepper
1 large zucchini – quartered and sliced
1 large yellow squash – quartered and sliced
2 cups half and half or whole milk
Instructions
1. Cook bacon until crisp in a large soup pot. Remove and set aside.
2. Sauté onion, garlic, and celery in the bacon fat until soft.
3. Add corn, potatoes, spices, and chicken broth. Simmer until potatoes are tender.
4. Stir in zucchini and squash. Simmer for 5–8 minutes.
5. Pour in half and half. Simmer gently until heated through.
6. Taste and adjust seasoning. Serve hot with bacon bits and optional parsley.
Notes
Skip the bacon for a vegetarian version.
Use frozen corn if fresh isn’t available.
For a dairy-free option, use full-fat coconut milk.
Add cheddar for a cheesier version.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
FAQ Section
How do you thicken corn chowder?
Mash some potatoes directly in the pot, or stir in a cornstarch slurry.
Can I use frozen corn in zucchini chowder?
Yes, frozen corn is a convenient and tasty substitute.
What pairs well with summer chowder?
Salads, biscuits, or chilled side dishes like frito corn salad or black bean and corn pasta salad.
How do you store leftover corn chowder?
Refrigerate in an airtight container for up to 4 days or freeze without dairy.
Conclusion
This summer corn and zucchini chowder is the cozy-meets-fresh bowl you didn’t know you needed. Light enough for warm nights, rich enough to be satisfying, and packed with the season’s best. Whether you’re using garden veggies or farmer’s market finds, this chowder delivers big on comfort and flavor.
Want more summer inspiration? Try these:
