Summer’s Best Corn and Zucchini Chowder
Savor summer’s best flavors in this **creamy Corn and Zucchini Chowder**. After making this many times, I discovered the trick to keeping it light yet satisfying. The **fresh corn and zucchini** make it **cozy and comforting**, perfect for summer cookouts. Try it with my **Buffalo Chicken Pasta – One Pot!** If you love recipes like this, you’ll also enjoy Try this with my Buffalo Chicken Pasta – One Pot! and For dessert, try my Tropical Mango Cookies.
Why This Summer's Best Corn and Zucchini Chowder Is Pure Comfort
- Light yet satisfying
- Bursting with fresh summer flavors
- Easy to make ahead for cookouts
What You'll Need for Summer's Best Corn and Zucchini Chowder
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- fresh corn
- zucchini
- bacon
- onion
- garlic
- chicken broth
- cream
- thyme
- salt
- pepper
- Optional: crispy bacon
- Optional: fresh herbs
- Optional: crusty bread
📝 Ingredient Notes
- fresh corn: Use 4 ears of corn or 2 cups of frozen corn
- zucchini: 2 medium zucchini or 1 large
🛒 Tools & Equipment I Recommend
- Immersion Blender — Smoothes the soup perfectly without transferring → See on Amazon
- Cast Iron Skillet — Gives the bacon and vegetables a perfect sear → See on Amazon
How to Make Summer's Best Corn and Zucchini Chowder
- Step 1: Cook bacon in a large pot until crispy. Remove and set aside.
- Step 2: Sauté onion and garlic in the bacon grease until soft.
- Step 3: Add corn, zucchini, and chicken broth. Simmer until tender.
- Step 4: Blend half the soup until smooth. Return to pot and stir in cream.
- Step 5: Season with thyme, salt, and pepper. Serve with crispy bacon and fresh herbs.
Cook's Tips for Perfect Summer's Best Corn and Zucchini Chowder
- Common mistake and fix: Don't overcook the zucchini. It can become mushy. Cook until just tender.
- Time-saving tip: Make ahead and reheat on the stove or in the microwave.
- Nutrition tip: Use low-sodium chicken broth and light cream to reduce sodium and calories.
Storing & Reheating Summer's Best Corn and Zucchini Chowder
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Make ahead and reheat for easy cookouts.
Freezing Summer's Best Corn and Zucchini Chowder
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat on the stove or in the microwave until warmed through.
Recipe Notes
- Chef tip: For a vegetarian version, skip the bacon and use olive oil to sauté the vegetables.
- Best substitution: Use frozen corn and zucchini if fresh is not in season.
- Make-ahead: Make ahead and reheat for easy cookouts.
- Scaling: This recipe can be easily doubled for a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little more broth or water.
Want to level up this recipe?
Heavy Duty Cutting Board — Keeps your knife steady for safe and even slicing → Check price on Amazon
Summer's Best Corn and Zucchini Chowder
Ingredients
Main Ingredients
- fresh corn
- zucchini
- bacon
- onion
- garlic
Seasonings
- chicken broth
- cream
- thyme
- salt
- pepper
Optional Toppings
- crispy bacon
- fresh herbs
- crusty bread
Instructions
- Step 1: Cook bacon in a large pot until crispy. Remove and set aside.
- Step 2: Sauté onion and garlic in the bacon grease until soft.
- Step 3: Add corn, zucchini, and chicken broth. Simmer until tender.
- Step 4: Blend half the soup until smooth. Return to pot and stir in cream.
- Step 5: Season with thyme, salt, and pepper. Serve with crispy bacon and fresh herbs.
Notes
- Chef tip: For a vegetarian version, skip the bacon and use olive oil to sauté the vegetables.
- Best substitution: Use frozen corn and zucchini if fresh is not in season.
- Make-ahead: Make ahead and reheat for easy cookouts.
- Scaling: This recipe can be easily doubled for a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little more broth or water.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat on the stove or in the microwave until warmed through.
- Make ahead: Make ahead and reheat for easy cookouts.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 18g
- Carbs: 35g
- Fiber: 4g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 50mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Summer's Best Corn and Zucchini Chowder FAQs
Yes, make ahead and reheat for easy cookouts.
If the soup is too thin, simmer it until it thickens. If it's too thick, thin it out with a little more broth or water.
Yes, use frozen if fresh is not in season. Cook until tender before blending.
Skip the bacon and use olive oil to sauté the vegetables.
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Summer's Best Corn and Zucchini Chowder and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
