Summer Corn and Zucchini Chowder
Savor the taste of summer in every bite of this creamy Summer Corn and Zucchini Chowder. After making this many times, I’ve discovered the secret to keeping it light yet comforting. The fresh corn and zucchini make it perfect for summer cookouts, but it’s also cozy enough for a chilly evening. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Peach Raspberry Crumb Bars and Honey Lime Chicken with Mango Salsa.
Why This Summer Corn and Zucchini Chowder Is Pure Comfort
- Perfect balance of creamy and light
- Packed with fresh summer flavors
- Easy to make and freezes well
- Comforting and satisfying
What You'll Need for Summer Corn and Zucchini Chowder
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups fresh corn kernels
- 2 medium zucchini, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Smoked paprika for a hint of smoky heat
- Garlic and onion for a savory base
- Salt and pepper to taste
- Optional: Fresh parsley, chopped
- Optional: Crumbled bacon or smoked sausage
- Optional: Shredded cheddar cheese
đź“ť Ingredient Notes
- zucchini: You can use yellow or green zucchini for this recipe.
- vegetable broth: Chicken broth can be used as a substitute.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Easily blend the soup right in the pot for a smooth texture. → See on Amazon
- Cast Iron Dutch Oven — Perfect for simmering soups and chilis, this pot pays for itself vs takeout. → See on Amazon
How to Make Summer Corn and Zucchini Chowder
- Sauté vegetables: In a large pot, sauté onion, garlic, and bell pepper until softened. Add zucchini and cook for another 5 minutes.
- Add liquids and seasonings: Stir in corn, diced tomatoes, vegetable broth, heavy cream, smoked paprika, salt, and pepper. Bring to a boil.
- Simmer and blend: Reduce heat and let it simmer for 20 minutes. Use an immersion blender to partially blend the soup for a creamy texture.
- Serve: Ladle into bowls and garnish with fresh parsley. Serve with crusty bread for a complete meal.
Cook's Tips for Perfect Summer Corn and Zucchini Chowder
- Common mistake and fix: Don't overcook the zucchini. It can become mushy. Cook it for just 5 minutes before adding other ingredients.
- Substitution tip: For a lighter version, substitute half-and-half for the heavy cream.
- Make-ahead tip: This soup freezes well. Let it cool, then store in freezer-safe containers for up to 3 months.
Storing & Reheating Summer 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: This soup can be made ahead and reheated for a quick meal.
Freezing Summer 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 in a saucepan over medium heat, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper or a diced jalapeño.
- Best substitution: For a vegetarian version, omit the bacon or sausage topping.
- Make-ahead: Prepare the vegetables and measure out the ingredients the day before for a quick cook time.
- Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth.
Want to level up this recipe?
High-quality cutting board — A good cutting board is essential for prep work and prevents your knife from dulling. → Check price on Amazon
Summer Corn and Zucchini Chowder
Ingredients
Main Ingredients
- 2 cups fresh corn kernels
- 2 medium zucchini, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 tsp smoked paprika
- Salt and pepper, to taste
Seasonings
- Smoked paprika for a hint of smoky heat
- Garlic and onion for a savory base
- Salt and pepper to taste
Optional Toppings
- Fresh parsley, chopped
- Crumbled bacon or smoked sausage
- Shredded cheddar cheese
Instructions
- Sauté vegetables: In a large pot, sauté onion, garlic, and bell pepper until softened. Add zucchini and cook for another 5 minutes.
- Add liquids and seasonings: Stir in corn, diced tomatoes, vegetable broth, heavy cream, smoked paprika, salt, and pepper. Bring to a boil.
- Simmer and blend: Reduce heat and let it simmer for 20 minutes. Use an immersion blender to partially blend the soup for a creamy texture.
- Serve: Ladle into bowls and garnish with fresh parsley. Serve with crusty bread for a complete meal.
Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper or a diced jalapeño.
- Best substitution: For a vegetarian version, omit the bacon or sausage topping.
- Make-ahead: Prepare the vegetables and measure out the ingredients the day before for a quick cook time.
- Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth.
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 in a saucepan over medium heat, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead and reheated for a quick meal.
Nutrition Per Serving
- Calories: 350
- Protein: 7g
- Fat: 18g
- Carbs: 38g
- Fiber: 5g
- Sugar: 8g
- Sodium: 800mg
- Cholesterol: 60mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Summer Corn and Zucchini Chowder FAQs
Yes, you can make this soup ahead of time. Store it in the fridge for up to 5 days or freeze for up to 3 months.
If the soup is too thick, thin it out with a little water or additional broth. You can also add more vegetable broth when cooking.
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Yes, this soup is gluten-free. However, always check the labels of your ingredients to ensure they are gluten-free.
Yes, you can use frozen corn in this recipe. Thaw it before adding to the pot.
A Warm Final Note
I can’t wait for you to try Summer 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!
