Creamy Corn & Zucchini Chowder That Tastes Like Summer in a Bowl
There’s something magical about a bowl of chowder that captures the essence of summer. Sweet corn fresh off the cob, tender zucchini and yellow squash, and a creamy broth infused with smoky bacon and aromatic herbs — this Creamy Corn & Zucchini Chowder is sunshine in soup form. Whether you’re savoring the last golden days of the season or craving a cozy, veggie-packed meal, this chowder delivers comfort and brightness in every spoonful.
Why This Chowder Screams Summer
Summer is the season of abundance — gardens overflow with squash, farmers’ markets burst with sweet corn, and long days invite leisurely meals on the porch. This chowder celebrates all of that. It’s hearty without being heavy, creamy without being cloying, and packed with fresh, seasonal produce. The combination of sweet corn and zucchini is a match made in heaven, and when paired with smoky bacon and a touch of spice, it becomes a dish that’s both nostalgic and new.
Ingredients Breakdown
Let’s take a closer look at what makes this chowder so special:
The Flavor Base
- 4 strips bacon, cooked and chopped: Adds a smoky, savory depth that forms the backbone of the chowder’s flavor. Reserve a bit for garnish if you like a crispy topping.
- 1/2 large yellow onion, diced: Sweet and mellow, onions are essential for building flavor.
- 2 ribs celery, finely diced: Adds subtle earthiness and a bit of crunch.
The Summer Stars
- 5 ears corn, kernels cut from cob (about 3 ¾ cups): Fresh corn is the star here. Its natural sweetness and juicy pop elevate the chowder. You can also use frozen corn in a pinch.
- 1 large zucchini & 1 large yellow squash, quartered lengthwise and sliced: These summer squashes add color, texture, and a mild, buttery flavor.
Aromatics & Seasonings
- 4 cloves garlic, minced: Brings warmth and depth.
- 1 1/4 tsp kosher sea salt: Enhances all the natural flavors.
- 1/2 tsp ground black pepper: Adds a gentle kick.
- 1/2 tsp paprika: For a smoky, slightly sweet undertone.
- 1/2 tsp dried parsley: Adds a touch of herbaceous brightness.
- 1/4 tsp dried thyme: Earthy and aromatic — a classic pairing with potatoes and corn.
- 1/8 tsp cayenne pepper: Optional, but it gives a subtle heat that balances the sweetness of the corn.
Hearty Fillers
- 2 russet potatoes, peeled and diced into 1/4-inch cubes: These add body and creaminess as they cook and break down slightly in the broth.
The Liquid Gold
- 5 cups low-sodium chicken broth: Forms the base of the soup. Use homemade or store-bought — just make sure it’s good quality.
- 2 cups half and half (or whole milk): Adds richness and creaminess without being too heavy.
Step-by-Step Instructions
Step 1: Cook the Bacon
Start by placing the bacon strips in a large Dutch oven or heavy-bottomed soup pot over medium heat. Cook until crispy, about 6–8 minutes, flipping as needed. Once done, transfer the bacon to a paper towel-lined plate to drain. Leave about 1–2 tablespoons of the rendered bacon fat in the pot — this will be your flavor base.
Tip: Want to keep it vegetarian? Skip the bacon and start with 2 tablespoons of olive oil or butter. Add a pinch of smoked paprika or liquid smoke to mimic that savory depth.
Step 2: Sauté the Aromatics
Add the diced onion and celery to the pot with the reserved bacon fat. Sauté over medium heat for 5–7 minutes, until the vegetables are soft and translucent. Stir in the minced garlic and cook for another 1–2 minutes, just until fragrant.
Step 3: Add Corn and Spices
Stir in the fresh corn kernels and all the seasonings: salt, black pepper, paprika, parsley, thyme, and cayenne. Cook for 3–4 minutes, allowing the corn to slightly caramelize and absorb the flavors.
Pro Tip: If using fresh corn, don’t discard the cobs! After cutting off the kernels, you can toss the cobs into the pot with the broth to extract even more corn flavor. Just remember to remove them before serving.
Step 4: Simmer with Broth and Potatoes
Pour in the chicken broth and add the diced potatoes. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are tender and beginning to break down.
Step 5: Add Zucchini and Squash
Once the potatoes are tender, stir in the sliced zucchini and yellow squash. Simmer uncovered for another 8–10 minutes, until the squash is just tender but not mushy.
Step 6: Stir in the Cream
Reduce the heat to low and slowly stir in the half and half (or whole milk). Let the chowder warm through for 5–7 minutes, but do not let it boil — this could cause the dairy to curdle. Taste and adjust seasoning as needed.
Optional: For a thicker chowder, use an immersion blender to puree a portion of the soup directly in the pot. Blend about 1–2 cups, then stir it back in for a creamy, velvety texture.
Step 7: Serve and Garnish
Ladle the chowder into bowls and top with the chopped bacon. Add a sprinkle of fresh herbs, a drizzle of olive oil, or even a handful of shredded cheese if you’re feeling indulgent.
Serving Suggestions
This chowder is a meal in itself, but here are a few ways to round it out:
- Crusty bread: Serve with a warm baguette or sourdough for dipping.
- Fresh salad: A simple arugula or tomato salad balances the richness.
- Grilled cheese: Pair with a gooey grilled cheese sandwich for the ultimate comfort combo.
- Chili oil drizzle: For spice lovers, a swirl of chili oil adds heat and color.
Variations & Substitutions
- Make it vegetarian: Omit the bacon and use vegetable broth. Add a dash of smoked paprika for depth.
- Add protein: Stir in shredded rotisserie chicken or cooked shrimp for a heartier version.
- Go dairy-free: Use full-fat coconut milk or a plant-based cream alternative.
- Spice it up: Add diced jalapeño with the garlic or increase the cayenne for more heat.
- Herb swap: Fresh basil or dill can replace parsley for a different flavor profile.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This chowder can be frozen, but the texture may change slightly due to the dairy. For best results, freeze before adding the half and half, then stir it in after reheating.
- Reheating: Warm gently on the stovetop over low heat, stirring frequently. Avoid boiling to prevent curdling.
Final Thoughts
This Creamy Corn & Zucchini Chowder is a celebration of summer’s bounty, wrapped in the cozy comfort of a creamy soup. It’s the kind of dish that feels like a warm hug — nourishing, flavorful, and deeply satisfying. Whether you’re using up garden veggies or just craving something fresh and hearty, this chowder is a must-make.