Summer Corn and Zucchini Chowder

This Summer Corn and Zucchini Chowder is the perfect comforting dish for warm weather. With the sweetness of fresh corn, the earthiness of zucchini and yellow squash, and the creaminess of half and half, this chowder is full of vibrant summer flavors. It’s a hearty yet light dish that will satisfy your cravings without weighing you down.

Why You’ll Love This Recipe

This chowder combines the best of summer vegetables, creating a rich, satisfying soup that’s both comforting and refreshing. The corn provides natural sweetness, while the zucchini and squash add depth and texture. The creamy base ties everything together, making each spoonful smooth and flavorful. It’s a perfect dish for a light dinner or as a side to your summer meals, and it’s easy to prepare in under an hour.

Ingredients

Main Ingredients:

• 2 ribs celery, finely diced

• 5 ears corn, cut off from the cob

• 4 cloves garlic, minced

• 5 cups low-sodium chicken broth

• 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, cut into quarters lengthwise, then sliced

• 1 large yellow squash, cut into quarters lengthwise, then sliced

• 2 cups half and half or whole milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instructions

1. Cook the Vegetables:

In a large Dutch oven or stockpot, set the heat to medium. Add the diced celery, corn, and minced garlic. Cook for 3 minutes, stirring occasionally to avoid burning.

2. Simmer the Soup:

Pour in the chicken broth, then increase the heat to medium-high and bring the mixture to a simmer. Add the potatoes, salt, pepper, paprika, parsley, thyme, and cayenne pepper. Reduce the heat to medium and cook for 10 minutes, allowing the flavors to meld.

3. Add the Zucchini and Squash:

Add the sliced zucchini and yellow squash to the pot. Continue to cook for about 10-12 minutes, or until the potatoes are fork-tender and the zucchini and squash are fully cooked.

4. Puree Some of the Soup:

Using a food processor or blender, carefully transfer about 2 cups of the soup mixture and blend it until smooth and silky (about 1-2 minutes). Return the pureed soup back to the pot to create a creamy texture while leaving some chunky pieces for added texture.

5. Finish the Chowder:

Stir in the half and half (or whole milk) and let the soup simmer for an additional 5 minutes, ensuring everything is well combined and heated through.

6. Serve:

Allow the chowder to sit for 10 minutes before serving, allowing the flavors to meld together. Serve hot, and enjoy the creamy, flavorful goodness!

Servings and Timing

• Prep Time: 20 minutes

• Cooking Time: 30 minutes

• Total Time: 50 minutes

• Servings: 6 servings

Storage/Reheating

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally to maintain the creamy consistency. You may want to add a splash of water or milk to thin it out as it reheats.

FAQs

Can I make this chowder vegetarian?

Yes! Simply replace the chicken broth with vegetable broth to make this dish vegetarian-friendly.

Can I use frozen corn instead of fresh?

While fresh corn provides the best flavor and texture, you can substitute frozen corn if needed. Just be sure to thaw it before adding it to the soup.

Can I make this chowder in advance?

Yes, this chowder can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors deepen over time, making it even better the next day.

Can I use non-dairy milk?

Yes, you can use non-dairy milk such as coconut milk, almond milk, or oat milk in place of the half and half or whole milk. Just keep in mind that coconut milk will give the chowder a subtle coconut flavor.

How can I make this chowder spicier?

To make this chowder spicier, increase the amount of cayenne pepper or add chopped jalapeños or red pepper flakes to the soup while cooking.

Can I freeze this chowder?

Yes, you can freeze this chowder for up to 3 months. Allow it to cool completely before transferring to an airtight container or freezer bag. When ready to serve, thaw in the refrigerator overnight and reheat on the stovetop. You may need to add a little extra liquid as it may thicken upon freezing.

Conclusion

This Summer Corn and Zucchini Chowder is the perfect dish to enjoy the best of summer vegetables in a creamy, comforting soup. With its fresh flavors, rich texture, and satisfying taste, it’s a meal that’s both light and indulgent. Whether you’re serving it as a main dish or as a side, this chowder is sure to be a favorite among family and friends!

Print