As the days grow longer and the sun shines a little brighter, there’s nothing quite like the vibrant flavors of summer to lift your spirits. Picture this: the hearty sweetness of freshly picked corn combined with the tender crunch of garden-fresh zucchini, all wrapped up in a luxurious, creamy chowder. That’s what you’ll find in my delightful Summer Corn and Zucchini Chowder, a dish that feels like a warm hug in a bowl.
I discovered this recipe one sunny afternoon after a trip to the local farmer’s market, where the colors and scents of summer produce beckoned me. With each bite, the flavors transport you to a sun-soaked backyard gathering, where laughter fills the air, and every spoonful brings comfort and joy to your table. This chowder is not just easy to whip up; it’s an invitation to savor the season’s bounty—perfect for those warm days when you crave something hearty yet refreshing. So grab your apron, and let’s bring summer into your kitchen!
Why is Summer Corn and Zucchini Chowder a Must-Try?
Fresh ingredients come together, creating a bowl brimming with vibrant flavors and textures. Creamy goodness envelops each bite, making it the ultimate comfort food for any occasion. Time-saving and easy to make, this chowder is perfect for busy weeknights or casual get-togethers. Versatile enough for dietary preferences, you can switch out ingredients with ease! Crowd-pleasing, it brings family and friends together, sparking joy with every delicious spoonful. Enjoy a taste of summer, no matter the season!
Summer Corn and Zucchini Chowder Ingredients
• Uncover the essential components that create a comforting bowl of this delicious chowder.
For the Chowder
- Bacon – Adds richness and umami flavor; substitute with turkey bacon or omit for a vegetarian version.
- Yellow Onion – Provides an aromatic base and sweetness; no direct substitution, but shallots can be used for a milder taste.
- Celery – Adds crunch and freshness; green bell pepper can be used as a substitute if desired.
- Fresh Corn (5 ears) – Essential for sweet flavor and texture; frozen corn can serve as a quick substitute.
- Garlic – Enhances the overall flavor profile; garlic powder can be used (1/8 teaspoon per clove) for convenience.
- Low Sodium Chicken Broth (5 cups) – Acts as the liquid base; vegetable broth is a great choice for a vegetarian option.
- Russet Potatoes (2) – Contributes creaminess and body to the soup; Yukon Gold potatoes can provide a different texture.
- Kosher Sea Salt, Black Pepper, Paprika, Dried Parsley, Thyme, Cayenne Pepper – Seasoning mix to enhance flavors; adjust according to personal taste.
- Zucchini – Adds freshness and a light texture; yellow summer squash can be an alternative if needed.
- Half and Half (2 cups) – Provides that creamy goodness; use whole milk for a lighter version, or opt for dairy-free alternatives.
How to Make Summer Corn and Zucchini Chowder
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Cook the Bacon: Begin by heating a large Dutch oven over medium heat and adding the bacon. Cook until crisp, about 5 minutes, allowing the rich flavors to melt into the pot.
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Sauté the Veggies: Add the diced yellow onion and celery to the pot, sautéing for 3 minutes. Then, toss in the fresh corn and cook for an additional 4 minutes. Next, stir in the minced garlic and cook until fragrant, about 1 minute.
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Simmer the Base: Pour in 5 cups of low sodium chicken broth and raise the heat to medium-high. Bring to a simmer, then add the chopped russet potatoes and seasoning mix. Let this wonderful mix cook for about 10 minutes.
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Add Zucchini & Squash: Stir in the zucchini and yellow squash, simmering until the potatoes are fork-tender and the zucchini is cooked through—around 10-12 minutes.
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Blend for Creaminess: Carefully blend 2 cups of the chowder until smooth, then return it to the pot. Stir in the half and half, remove from heat, and let sit for 10 minutes for perfect thickening.
Optional: Serve this chowder with a sprinkle of fresh parsley for a pop of color.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Summer Corn and Zucchini Chowder components are perfect for meal prep enthusiasts! You can chop your vegetables and store them in airtight containers for up to 3 days in the fridge, ensuring freshness while saving time on busy weeknights. Additionally, the chowder itself can be made in advance (up to 24 hours), cooled, and refrigerated; just be sure to let it sit at room temperature for about 30 minutes before reheating on the stove to maintain its creamy texture. When ready to serve, gently reheat the chowder and stir in the half and half just before enjoying, ensuring you still achieve that luxurious, silky finish!
Expert Tips for Summer Corn and Zucchini Chowder
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Stay Fresh: Use the freshest corn possible for a sweeter, more vibrant flavor in your Summer Corn and Zucchini Chowder. If fresh isn’t available, high-quality frozen corn works well too.
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Blend with Care: When blending part of the chowder, only blend until smooth; this keeps some chunky texture while enhancing creaminess.
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Taste as You Go: Adjust seasoning gradually. Start with a pinch of salt and pepper; you can always add more, but it’s hard to fix an overly salty chowder!
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Potato Perfection: Ensure your russet potatoes are fork-tender before blending to achieve that sought-after creamy consistency.
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Customize it: Feel free to add extra veggies like bell peppers or carrots for added nutrients—this chowder is versatile!
Summer Corn and Zucchini Chowder Variations
Feel free to get creative with this delightful chowder, bringing your own twist to every bowl.
- Vegetarian: Replace bacon with cooked chickpeas for a protein-packed option, enhancing the overall texture while keeping it hearty.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce for a zesty twist that warms you up from the inside. Just a small amount can elevate your chowder beautifully!
- Herb Infusion: Fresh thyme or basil can replace dried herbs, adding a vibrant, garden-fresh flavor that brightens the soup. Simply sprinkle in the fresh herbs just before serving to maintain their fragrance.
- Creamy Dream: For a richer chowder, substitute half and half with heavy cream. It intensifies the creaminess for those who adore a luxurious texture.
- Grain Boost: Stir in cooked quinoa or barley for added nutrition and a delightful chewiness that enhances the chowder experience, making it even more filling.
- Cheesy Addition: Mix in some grated cheddar or parmesan just before serving, creating a cheesy twist that’s sure to delight cheese lovers. It melts beautifully for an indulgent finish!
- Flavorful Broth: Use homemade stock for an extra depth of flavor. This elevates the overall taste, making each spoonful rich and satisfying.
- Colorful Veggies: Incorporate bell peppers or carrots for added nutrients and a pop of color that makes your chowder visually stunning. The extra sweetness from these veggies pairs well with the corn!
What to Serve with Summer Corn and Zucchini Chowder?
Looking to complement this creamy bowl of goodness with delightful sides? Explore these combinations for a full meal experience!
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Crusty Bread: The perfect vehicle for soaking up every drop of the chowder, adding a satisfying crunch to your meal.
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Grilled Cheese Sandwich: Classic comfort food that adds melty, gooey goodness, enhancing the chowder’s creamy texture for a hearty meal. Pair with a tomato soup for the ultimate nostalgic lunch experience.
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Simple Green Salad: A refreshing mix of crisp lettuce, cherry tomatoes, and cucumbers that balances the richness of the chowder. Drizzle with a light vinaigrette for a pop of flavor and brightness.
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Roasted Veggies: Caramelized seasonal veggies like carrots and bell peppers bring out earthy flavors, creating a wonderful contrast to your creamy chowder. The sweetness from roasting elevates this simple side.
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Cornbread Muffins: Sweet and crumbly, they pair beautifully, echoing the fresh corn flavors in the chowder. Serve warm with a pat of butter for a comforting treat!
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Sparkling Lemonade: A refreshing beverage with zesty notes to cleanse the palate between spoonfuls, making every bite of chowder feel invigorating.
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Peach Crisp: Ideal for dessert, this warm, fruity treat highlights summer flavors, rounding out the meal on a sweet note. The flaky topping contrasts beautifully with the warm, gooey filling!
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Iced Tea: Unsweetened or lightly sweetened, this cooling drink complements the chowder while letting its flavors shine without overpowering them.
Storage Tips for Summer Corn and Zucchini Chowder
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Fridge: Store leftovers in an airtight container for up to 3 days. Make sure the chowder is completely cooled before sealing to prevent moisture buildup.
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Freezer: Freezing is not recommended if the chowder contains dairy, as it may alter the texture. If made without cream, it can stay frozen for up to 2 months in an airtight container.
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Reheating: To reheat, warm on the stovetop over low heat, stirring gently until heated through. Avoid boiling once thawed or reheated to maintain the chowder’s creamy consistency.
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Freshness Tip: Always check for any off smells or changes in appearance before consuming leftovers of your delicious Summer Corn and Zucchini Chowder.
Summer Corn and Zucchini Chowder Recipe FAQs
What’s the best way to choose fresh corn for the chowder?
Absolutely! When selecting fresh corn, look for ears that are plump, with bright green husks and tightly wrapped kernels. The silk should be moist and brown. Avoid corn with dry silk or dark spots—it may not be fresh!
How long can I store leftover chowder in the fridge?
You can refrigerate your Summer Corn and Zucchini Chowder in an airtight container for up to 3 days. Just be sure it’s completely cooled before sealing, to prevent moisture buildup and keep it tasting fresh!
Can I freeze the chowder, and how?
Freezing can be tricky with creamy soups, but if you make the chowder without the half and half, you can freeze it! Pour cooled soup into an airtight container, leaving about an inch of space at the top for expansion. It can stay frozen for up to 2 months. When you’re ready to enjoy it, thaw in the fridge overnight, then reheat gently on the stovetop.
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What should I do if the chowder is too thick?
If your chowder ends up thicker than desired, don’t worry! Simply stir in some additional chicken or vegetable broth, a splash at a time, until you reach the desired consistency. Remember to heat gently so it remains creamy!
Are there any allergy considerations with this recipe?
Great question! This chowder contains dairy, so those with dairy allergies should use a dairy-free alternative for the half and half. Additionally, check the ingredient labels for any hidden gluten in your broth if you’re catering to gluten sensitivities. Always moderate ingredients based on individual preferences and requirements.
Can I customize this recipe for a vegetarian version? What changes should I make?
Definitely! To make this chowder vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can add a protein source like cooked chickpeas for extra heartiness and nutrients. Enjoy experimenting!
Creamy Summer Corn and Zucchini Chowder That’ll Wow Your Taste Buds
Ingredients
Equipment
Method
- Cook the Bacon: Begin by heating a large Dutch oven over medium heat and adding the bacon. Cook until crisp, about 5 minutes, allowing the rich flavors to melt into the pot.
- Sauté the Veggies: Add the diced yellow onion and celery to the pot, sautéing for 3 minutes. Then, toss in the fresh corn and cook for an additional 4 minutes. Next, stir in the minced garlic and cook until fragrant, about 1 minute.
- Simmer the Base: Pour in 5 cups of low sodium chicken broth and raise the heat to medium-high. Bring to a simmer, then add the chopped russet potatoes and seasoning mix. Let this wonderful mix cook for about 10 minutes.
- Add Zucchini & Squash: Stir in the zucchini and yellow squash, simmering until the potatoes are fork-tender and the zucchini is cooked through—around 10-12 minutes.
- Blend for Creaminess: Carefully blend 2 cups of the chowder until smooth, then return it to the pot. Stir in the half and half, remove from heat, and let sit for 10 minutes for perfect thickening.
- Optional: Serve this chowder with a sprinkle of fresh parsley for a pop of color.