When summer veggies are calling your name, this Summer Corn and Zucchini Chowder is the answer. It’s creamy, comforting, and loaded with golden sweet corn, tender zucchini, and a dreamy herbed broth that practically tastes like sunshine in a bowl. Whether you’re whipping this up with fresh farmers’ market finds or using up garden bounty, this chowder is pure summertime magic. Trust me, you’re going to love this one! Perfect for fans of Zucchini In Soup and Corn And Squash Recipe ideas.
Looking for more warm-weather winners? Try our Summer Garden Pasta Recipe for a light and veggie-packed meal, or indulge in something sweet with the irresistible Summer Berry Peach Cheesecake.
Table of Contents
Why You’ll Love This Recipe
- Packed with fresh summer vegetables
- Light yet creamy—the perfect warm-weather comfort food
- Naturally vegetarian and easy to make vegan
- Great for batch cooking and leftovers
- Ready in under an hour!
- A cozy addition to your Fall And Winter Food Ideas
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dinner |
| Cuisine | American, Seasonal |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Dietary Info | Vegetarian, Gluten-Free |
| Servings | 4-6 |
Ingredients
- Corn kernels – fresh is best, but frozen works too; adds natural sweetness
- Zucchini – tender and mild, it soaks up all the chowdery goodness
- Potatoes – give the soup body and creaminess
- Onion & garlic – the aromatic base that brings it all together
- Vegetable broth – keeps it light while adding depth
- Heavy cream or coconut milk – for that lush, creamy finish
- Thyme & basil – fresh herbs bring brightness and balance
- Butter or olive oil – for sautéing and extra richness
See the full recipe card below for exact quantities and step-by-step instructions.
How to Make Summer Corn and Zucchini Chowder
Sauté the Aromatics
In a large pot, melt butter or heat oil over medium heat. Add chopped onions and garlic, and cook until soft and fragrant.
Add the Veggies
Stir in diced potatoes, corn kernels, and zucchini. Cook for a few minutes, letting the veggies get cozy with the aromatics.
Pour in the Broth
Add your veggie broth and bring everything to a gentle boil. Simmer until the potatoes are fork-tender, about 15-20 minutes.
Blend It Up (Optional)
If you like a smoother chowder, blend half the soup using an immersion blender. This gives it a velvety base while keeping some chunky texture.
Finish with Cream and Herbs
Lower the heat and stir in your cream (or coconut milk). Add chopped thyme and basil, then season with salt and pepper to taste. Simmer just a few more minutes until heated through.
Pro Tips for the Best Chowder
- Use fresh corn cobs and simmer them in the broth for extra flavor.
- Don’t overcook the zucchini—you want it tender, not mushy.
- A squeeze of lemon at the end adds a pop of brightness.
Flavor Variations
- Add diced red bell peppers or carrots for more color.
- Swap in sweet potatoes for a different kind of creamy sweetness.
- Toss in a pinch of smoked paprika for a subtle smoky note.
Serving Suggestions
Serve with crusty bread, a sprinkle of parmesan, and a glass of chilled white wine. It’s also perfect with a fresh green salad on the side.
Make-Ahead and Storage
This chowder stores beautifully! Make it a day ahead for even better flavor. Keep it in an airtight container in the fridge.
Leftovers
Leftovers will keep for 3-4 days in the fridge. Reheat gently on the stove or in the microwave.
Freezing Tips
Skip the cream if freezing. Add it fresh when you reheat to keep the texture creamy and smooth.
Reheating
Reheat over medium-low heat until warmed through. Add a splash of broth or cream if it thickens too much.
FAQ
Can I use canned corn instead of fresh or frozen?
Yes! Just drain and rinse it well before adding to the pot.
Is this chowder vegan-friendly?
Absolutely. Just use olive oil and coconut milk instead of butter and cream.
Can I make this in a slow cooker?
You sure can! Toss everything in (except the cream and herbs) and cook on low for 6 hours. Stir in the cream and herbs at the end.
What if I don’t have an immersion blender?
A regular blender works too—just let the soup cool slightly and blend in batches.
Final Thoughts
There’s just something so comforting about a bowl of Summer Corn and Zucchini Chowder. It feels like a warm hug from the season itself. Whether you’re serving it up at a backyard dinner or curling up on a rainy July night, this recipe hits all the right notes.
It’s one of our favorite Soups And Casseroles for the season, fitting perfectly into Easy Basic Dinner Ideas, Produce Meals, and even Eat This Much Recipes lists. Want to level up your weekly menu planning? Add this to your collection of Medtrain Food and Foodie Meals favorites. So grab a spoon, and let the summer flavors shine!
Summer Corn and Zucchini Chowder
Ingredients
Equipment
Method
- In a large pot, melt butter or heat oil over medium heat. Add chopped onions and garlic, and cook until soft and fragrant.
- Stir in diced potatoes, corn kernels, and zucchini. Cook for a few minutes, letting the veggies get cozy with the aromatics.
- Add the vegetable broth and bring to a gentle boil. Simmer until potatoes are fork-tender, about 15–20 minutes.
- Optional: Blend half the soup using an immersion blender for a creamy texture while keeping some chunks intact.
- Reduce heat, stir in cream or coconut milk, add thyme and basil, then season with salt and pepper. Simmer for a few more minutes until heated through.