If you’re searching for a bowl of pure summer sunshine, look no further than Summer Fresh Corn and Zucchini Chowder. This chowder captures everything joyful about the season: crisp-tender zucchini, sweet corn bursting off the cob, and a velvety broth that makes you want to sop up every last drop with a hunk of crusty bread. It’s incredibly comforting, but also light enough for the hottest days — the kind of meal you’ll want on repeat from the first corn harvest right through to late summer evenings with friends gathered around the table.

Ingredients You’ll Need

Summer Fresh Corn and Zucchini Chowder Recipe - Recipe Image

Ingredients You’ll Need

This vibrant chowder keeps things delightfully simple, relying on the freshness of each ingredient to do most of the work for you. Every component brings its own unique color, crunch, or creamy swoon, creating a soup that tastes just as gorgeous as it looks.

Olive oil: The gentle flavor helps sauté your aromatics and gets things going without overpowering the delicate veggies.
Butter: Adds a rich, velvety undertone that pairs beautifully with sweet corn and creamy broth.
Yellow onion (diced): Essential for a savory base, it adds subtle sweetness once sautéed.
Garlic cloves (minced): A little bit goes a long way, infusing the entire chowder with irresistible aroma.
Carrots (diced): For gentle sweetness, gorgeous color, and a touch of earthiness.
Celery stalks (diced): Brings a crisp freshness and classic chowder flavor.
Zucchini (diced): The star of the summer show — tender, juicy, and loaded with garden-fresh vibes.
Fresh corn kernels: Nothing beats fresh corn cut straight from the cob, though frozen works beautifully when needed.
Vegetable or chicken broth: Use a good-quality broth for full-bodied flavor that ties all the veggies together.
Dried thyme: A hint of earthy herbaceousness that accents the sweetness of the corn.
Salt: Essential to bring out every natural flavor in this chowder.
Black pepper: Just the right amount of zest to balance the creamy sweetness.
Smoked paprika (optional): Adds a subtle smoky note, taking your chowder up a notch.
Whole milk or half-and-half: Whichever you choose, you’ll get luxurious creaminess with every spoonful.
All-purpose flour: Slightly thickens the broth for that classic chowder body.
Fresh parsley (chopped): Showered on at the end for a pop of green and a bright finish.

How to Make Summer Fresh Corn and Zucchini Chowder

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Once the butter has melted, add your diced onion, carrots, and celery. Sauté them for five to six minutes, stirring occasionally, until everything softens and your kitchen begins to smell utterly delicious and welcoming.

Step 2: Layer in the Garlic and Summer Veggies

Now, toss in the minced garlic and cook for about 30 seconds, just until it’s fragrant (don’t let it brown!). Then add the diced zucchini and the glorious corn kernels. Give everything a good stir and let it cook together for another three to four minutes, until your veggies are bright and starting to glisten.

Step 3: Add Flour for Creamy Body

Sprinkle the flour over your vegetables and stir gently to coat everything evenly. This easy step is the secret to giving your Summer Fresh Corn and Zucchini Chowder its irresistible, creamy texture later on.

Step 4: Pour in the Broth & Seasonings

Slowly pour in the vegetable or chicken broth while stirring the pot, making sure to dissolve the flour without letting it clump up. Add the dried thyme, salt, black pepper, and smoked paprika if you enjoy that subtle smoky flavor. Bring the soup to a gentle simmer.

Step 5: Simmer to Tender Perfection

Let the chowder bubble away for about ten to twelve minutes, stirring occasionally, until the vegetables are just tender. The scents will be mouthwatering, and the colors will be pure summer in a bowl.

Step 6: Stir in the Cream and Finish

Reduce the heat and pour in the milk or half-and-half. Simmer the chowder for five more minutes, allowing it to turn beautifully creamy. Taste and adjust the seasonings if needed. Just before serving, stir in the chopped fresh parsley for a final burst of color and freshness.

How to Serve Summer Fresh Corn and Zucchini Chowder

Garnishes

Transform each bowl of Summer Fresh Corn and Zucchini Chowder with a handful of finely chopped fresh parsley or chives, a sprinkle of extra black pepper, or even a dash of smoked paprika. If you’re feeling extra fancy, a handful of crunchy croutons or a swirl of cream on top looks gorgeous and adds texture.

Side Dishes

This chowder sings alongside a slab of warm, crusty bread, but it also pairs perfectly with a simple green salad tossed with lemon vinaigrette, herby biscuits, or crisp crackers. If you want to make it more of a main course, serve with a plate of ripe tomatoes and mozzarella or even grilled shrimp.

Creative Ways to Present

Show off your Summer Fresh Corn and Zucchini Chowder in hollowed-out bread bowls for a bit of fun, or ladle it into small mugs for a handheld starter at summer gatherings. Serving in brightly colored bowls or with edible flower petals scattered on top adds a bit of unexpected magic to the table.

Make Ahead and Storage

Storing Leftovers

Cool your leftover chowder to room temperature before transferring it to an airtight container. It keeps well in the refrigerator for up to three days, and the flavors deepen beautifully overnight. Just be sure to give it a good stir before reheating, as the veggies may settle.

Freezing

While chowder with milk or cream can be frozen, the texture may change slightly upon thawing, sometimes separating. For best results, freeze the soup before adding dairy, then stir in the milk or half-and-half when you reheat on the stovetop.

Reheating

Gently reheat your chowder on the stove over low to medium heat, stirring often until it’s steaming hot. Avoid boiling, especially if you’ve already added cream, as that can cause it to split. Add a splash of broth or milk if it’s thicker than you like.

FAQs

Can I use frozen corn if fresh isn’t available?

Absolutely! Summer Fresh Corn and Zucchini Chowder shines brightest with fresh, sweet corn, but high-quality frozen corn is a wonderful substitute and keeps the chowder vibrant all year long.

How do I make this chowder thicker or creamier?

If you love a really hearty chowder, use an immersion blender to puree a portion of the soup (before you add the dairy), then stir it back in. A splash of heavy cream instead of milk or half-and-half will also amp up the richness.

Can I make this recipe vegan?

You can! Swap the butter for more olive oil, use plant-based milk (like cashew or oat milk for creaminess), and opt for vegetable broth. Just double-check the flour and make any necessary adjustments for your dietary needs.

What protein can I add to make it a full meal?

Cooked bacon stirred in at the end brings a smoky, savory twist (so good). Try stirred-in shredded rotisserie chicken, white beans, or even sautéed shrimp for a more filling and satisfying chowder.

Does Summer Fresh Corn and Zucchini Chowder work for meal prep?

Definitely! It makes about six generous servings and actually tastes even better the next day. Store individual portions so lunch or dinner is always a breeze on a busy summer week.

Final Thoughts

There’s something so special about enjoying a steaming bowl of Summer Fresh Corn and Zucchini Chowder, especially when all the veggies are at their seasonal best. Give it a try, share it with your favorite people, and get ready for it to become one of your go-to summer comfort recipes!

Summer Fresh Corn and Zucchini Chowder Recipe

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4.6 from 28 reviews

Author: Emma
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Summer Fresh Corn and Zucchini Chowder is a delightful blend of sweet corn, tender zucchini, and aromatic herbs in a creamy base. A perfect soup to enjoy during the warm summer months.

Ingredients

Scale

Vegetable Chowder:

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion (diced)
2 garlic cloves (minced)
2 medium carrots (diced)
2 celery stalks (diced)
2 medium zucchini (diced)
3 cups fresh corn kernels (from about 4 ears or frozen)
3 cups vegetable or chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)
1 cup whole milk or half-and-half
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley

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Instructions

Sauté Aromatics: Heat olive oil and butter in a pot, sauté onion, carrots, and celery until softened.
Add Vegetables: Stir in garlic, zucchini, and corn; cook briefly.
Thicken: Sprinkle in flour, pour in broth, add seasonings, and simmer until vegetables are tender.
Finish: Stir in milk, simmer briefly, adjust seasoning, and finish with parsley. Serve hot.

Notes

For a thicker chowder, blend a portion of the soup using an immersion blender before adding the milk.
You can substitute yellow squash for zucchini or add cooked bacon for extra flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American