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Creamy summer corn and zucchini chowder in a rustic bowl
ChefMaster Emily

Summer Corn and Zucchini Chowder

This creamy and comforting chowder is packed with golden sweet corn, tender zucchini, and fresh herbs in a dreamy broth. It's a celebration of summer's bounty and a cozy yet light meal perfect for any warm-weather evening.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Seasonal
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups corn kernels fresh or frozen
  • 2 zucchini diced
  • 2 potatoes diced
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • 1 tbsp butter or olive oil
  • 1 tsp thyme chopped
  • 1 tbsp basil chopped
  • salt and pepper to taste

Equipment

  • Large Pot
  • Immersion Blender

Method
 

  1. In a large pot, melt butter or heat oil over medium heat. Add chopped onions and garlic, and cook until soft and fragrant.
  2. Stir in diced potatoes, corn kernels, and zucchini. Cook for a few minutes, letting the veggies get cozy with the aromatics.
  3. Add the vegetable broth and bring to a gentle boil. Simmer until potatoes are fork-tender, about 15–20 minutes.
  4. Optional: Blend half the soup using an immersion blender for a creamy texture while keeping some chunks intact.
  5. 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.

Notes

For extra flavor, simmer the corn cobs in the broth before removing them. Add a squeeze of lemon before serving for brightness.