As the sun shines brighter and gardens burst with colors, nothing feels quite as comforting as a bowl of creamy Summer Corn and Zucchini Chowder. This delightful soup captures the essence of summer in every spoonful, combining the sweetness of fresh corn with tender zucchini and crispy bites of bacon for a flavor-packed experience. I stumbled upon this recipe during a lazy afternoon, searching for ways to use up the abundance of fresh veggies spilling over from my garden.
The beauty of this chowder lies not just in its creamy texture, but in how it transforms humble ingredients into a dish that feels special—perfect for sharing with loved ones or savoring after a long day. It’s gluten-free and easy to whip up, making it a go-to option for those who want to ditch the fast food and embrace wholesome, home-cooked meals. So, grab your ingredients, and let’s dive into this cozy, vibrant dish that’s sure to brighten your summer days!
Why love Summer Corn and Zucchini Chowder?
Comforting Warmth: This chowder is not just a dish; it’s a hug in a bowl, perfect for those cozy nights.
Fresh Ingredients: Utilizing seasonal corn and zucchini makes each bite burst with authentic flavor!
Quick and Easy: With just a handful of steps, you can create a delicious, homemade meal in no time!
Versatile Delight: Feel free to swap ingredients based on what you have on hand—it’s adaptable to your tastes!
Crowd-Pleasing Flavor: Friends and family will rave about its rich, creamy texture, making it a dinner table favorite all year round!
Summer Corn and Zucchini Chowder Ingredients
For the Chowder Base
• Bacon – Adds smokiness and richness; substitute with turkey bacon or omit for a vegetarian option.
• Yellow Onion – Provides sweetness and depth; shallots or green onions can be used as a substitute.
• Celery – Offers crunch and aromatic flavor; leeks can be a tasty replacement if desired.
• Corn (Fresh) – Bursting with sweetness; try to use in-season corn for the best flavor, though canned or frozen can work in a pinch.
• Garlic – Enhances flavor; always use fresh for the best taste.
• Chicken Broth (Low Sodium) – Acts as the base liquid; opt for vegetable broth to keep it vegetarian.
• Russet Potatoes – Adds heartiness to the chowder; Yukon gold or sweet potatoes offer an interesting flavor twist.
For the Seasoning
• Kosher Sea Salt – Enhances all the flavors; adjust according to the saltiness of your broth.
• Black Pepper, Paprika, Dried Parsley, Thyme, Cayenne Pepper – Bring depth and complexity; feel free to adjust spices based on your heat preference.
For the Vegetables
• Zucchini & Yellow Squash – Adds vibrant color and nutrients; interchange with other summer squash varieties based on preference.
For Creaminess
• Half and Half (or Whole Milk) – Provides a velvety texture; coconut milk can serve as a dairy-free alternative if needed.
This creamy Summer Corn and Zucchini Chowder is sure to impress with its delightful combination of flavors and textures!
How to Make Summer Corn and Zucchini Chowder
- Cook the bacon: In a large Dutch oven, cook the bacon over medium heat until crisp, about 5 minutes. The bacon will provide a smoky foundation for the chowder.
- Sauté the vegetables: Add the yellow onion and celery to the pot; cook for 3 minutes. Stir in the fresh corn and then the garlic, cooking for an additional 4 minutes until fragrant.
- Add broth and spices: Pour in low-sodium chicken broth and increase the heat to medium-high. Once it starts simmering, add the russet potatoes and your seasoning mix of salt, black pepper, paprika, thyme, and cayenne pepper. Reduce heat and let it cook for 10 minutes.
- Incorporate zucchini: Stir in the zucchini and yellow squash, cooking until the potatoes are fork-tender, which should take approximately 10-12 minutes. This ensures all the veggies are beautifully cooked.
- Blend for creaminess: Using an immersion blender (or transfer to a regular blender), blend 2 cups of the chowder until smooth, then return it to the pot. Stir in the half and half until fully combined for that creamy finish.
- Let it rest: Allow the chowder to sit for 10 minutes before serving, letting those flavors meld beautifully.
Optional: Top each bowl with fresh herbs or croutons for added texture!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These creamy Summer Corn and Zucchini Chowder are perfect for meal prep enthusiasts looking to save time during busy weeks! You can chop your vegetables (onions, celery, zucchini, and corn) and store them in the refrigerator up to 3 days in advance, which preserves their freshness and crunch. Additionally, you can prepare the entire chowder up to 24 hours ahead and store it in an airtight container in the fridge—just remember to hold off on adding half and half until you’re ready to reheat. When it’s time to enjoy, simply reheat the chowder on the stovetop until warmed through, stir in the half and half, and savor a delicious homemade meal with minimal effort.
What to Serve with Summer Corn and Zucchini Chowder?
Transform your chowder into a comforting, memorable meal with these delightful pairings.
- Crusty Bread: This hearty option soaks up the creamy broth, creating a satisfying and fulfilling experience at each meal.
- Grilled Cheese Sandwiches: The melted cheese and crispy bread balance the chowder’s smooth texture, offering a nostalgic comfort food vibe. Pair with your favorite cheeses for a flavorful twist!
- Mixed Green Salad: A light, crisp salad adds a refreshing crunch that contrasts beautifully with the chowder’s warmth and creaminess. Toss in some tangy vinaigrette for a zesty kick.
- Cornbread: The subtly sweet and crumbly nature of cornbread complements the chowder’s flavors, making every bite a taste of pure comfort. Try serving it warm with a pat of butter.
- Garlic Breadsticks: Soft and buttery with a hint of garlic, these breadsticks provide a delicious side that enhances the nourishing feel of your meal. Perfect for dipping!
- Roasted Veggies: Seasoned vegetables like carrots, bell peppers, and asparagus add vibrant color and an earthy flavor that rounds out your chowder. They enrich the meal with additional nutrients!
- Sparkling Lemonade: A refreshing, citrusy drink that brightens up the meal and cleanses the palate between bites, making each spoonful of chowder feel special.
- Apple Crisp: For a sweet finish, enjoy a warm apple crisp topped with vanilla ice cream for a cozy dessert that bursts with seasonality.
Storage Tips for Summer Corn and Zucchini Chowder
Fridge: Store your chowder in an airtight container for up to 3 days to maintain its freshness and flavor.
Freezer: If you want to preserve your chowder longer, freeze it without the half and half for up to 2 months. Add cream after reheating.
Reheating: When ready to enjoy, reheat the chowder on the stovetop over medium heat, stirring frequently until warmed through. Avoid boiling to keep its creamy texture intact.
Airtight Guidance: Ensure the container is sealed tightly to prevent any unwanted freezer smells from affecting the delicious taste of your Summer Corn and Zucchini Chowder!
Variations & Substitutions for Summer Corn and Zucchini Chowder
Customize this vibrant chowder to suit your family’s tastes and dietary needs!
- Dairy-Free: Substitute half and half with coconut milk for a rich, creamy, non-dairy option that still delights.
- Vegetarian Delight: Replace bacon with sautéed mushrooms or smoked paprika to retain flavor without meat. It’s a wonderful way to enjoy all the veggie goodness!
- Heat It Up: Add a pinch of red pepper flakes or diced jalapeños for a spicy kick that brings a new dimension of flavor.
- Different Veggies: Mix in diced carrots, bell peppers, or spinach for an added nutritional boost and colorful presentation. Enjoy the vibrancy it brings to your bowl!
- Summer Squash Swap: Use any variety of summer squash, like pattypan or crookneck, to change texture and flavor while maintaining that fresh taste.
- Swap Potatoes: Try substituting russet potatoes with sweet potatoes for a touch of sweetness and a lovely golden hue.
- Broth Variations: For a heartier flavor, use homemade vegetable broth or bone broth. Both options offer unique depths of flavor.
- Herb Infusion: Experiment with fresh herbs like basil or cilantro at the end of cooking for a fresh and fragrant finish that elevates the chowder!
Expert Tips for Summer Corn and Zucchini Chowder
- Embrace Seasonal Produce: Use fresh corn and zucchini when they’re in season for the best flavor—frozen or canned options can be a backup but may lack the sweetness.
- Mind the Bacon: If opting for a vegetarian version, ensure you add smoked paprika to mimic that savory flavor. Avoid using low-quality bacon, as it can overpower the dish.
- Blend Wisely: An immersion blender makes pureeing easier and faster, but don’t over-blend or lose the delightful chunky texture of the chowder.
- Adjust the Salt: Always taste your chowder before serving; adjust salt to your preferences, especially if using a salty broth.
- Don’t Freeze with Dairy: If you plan on freezing your chowder, do so before adding half and half. Reheating may alter the creamy texture once thawed.
Summer Corn and Zucchini Chowder Recipe FAQs
How do I choose the freshest corn for my chowder?
Absolutely! Look for ears of corn that are plump and feel heavy for their size. The husks should be bright green and tightly wrapped, and the silk should be slightly sticky. If you see dark spots or dry silk, it may be past its prime. Fresh corn is sweet, juicy, and a highlight of this chowder!
What’s the best way to store leftover chowder?
Very! To keep your chowder fresh, transfer it to an airtight container and refrigerate for up to 3 days. Be sure it’s cooled down before storing. If you plan to keep it longer, consider freezing it instead for up to 2 months, but remember to avoid adding half and half before freezing!
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Can I freeze Summer Corn and Zucchini Chowder?
Absolutely! To freeze, do so before adding the half and half. Pour the cooled chowder into a freezer-safe container, leaving some space for expansion. Seal it tightly and label it with the date. When you’re ready to enjoy it, thaw in the refrigerator overnight, then reheat on the stove and stir in the cream until combined.
Why is my chowder too thin or too thick?
No worries! If your chowder is too thin, you can thicken it by blending a portion of it and stirring it back in. If it’s too thick, add a little more chicken or vegetable broth until you reach the desired consistency. Always remember to adjust seasoning after making changes!
Is this chowder safe for my pets?
No! While the ingredients are safe for human consumption, onions and garlic can be toxic to dogs and cats, so be sure to keep the chowder away from them. If you’re looking for a dog-friendly option, consider a simple veggie soup without these ingredients to share a little with your furry friend!
Can I make this chowder vegetarian or vegan?
Very! To make a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. For a vegan twist, substitute the half and half with coconut milk or another dairy-free alternative. You can also try smoked paprika to give a hint of that savory flavor without using meat!
Savory Summer Corn and Zucchini Chowder to Savor All Year
Ingredients Â
Equipment
MethodÂ
- Cook the bacon: In a large Dutch oven, cook the bacon over medium heat until crisp, about 5 minutes.
- Sauté the vegetables: Add the yellow onion and celery; cook for 3 minutes. Stir in the fresh corn and garlic, cooking for an additional 4 minutes.
- Add broth and spices: Pour in chicken broth and increase heat to medium-high. Once simmering, add russet potatoes and seasoning mix. Reduce heat and let it cook for 10 minutes.
- Incorporate zucchini: Stir in zucchini and yellow squash, cooking until the potatoes are fork-tender, about 10-12 minutes.
- Blend for creaminess: Blend 2 cups of the chowder until smooth, then return to pot. Stir in the half and half.
- Let it rest: Allow the chowder to sit for 10 minutes before serving.