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Summer Corn & Zucchini Chowder

This Summer Corn & Zucchini Chowder is a comforting yet light seasonal soup that celebrates the sweetness of fresh corn and the tender bite of zucchini. Simmered with aromatic vegetables and herbs in a creamy broth, it's the perfect balance between hearty and fresh—ideal for warm-weather meals, picnics, or make-ahead lunches. With easy swaps for dairy-free or protein-packed versions, it’s endlessly adaptable and family-friendly.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Light Dinner, Main Dish, Side Soup
Cuisine American, Summer / Seasonal, Vegetarian
Servings 4
Calories 220 kcal

Equipment

  • Large soup pot or Dutch oven
  • Cutting board & sharp knife
  • Wooden spoon
  • Measuring cups & spoons
  • Ladle
  • Blender or immersion blender (optional)

Ingredients
  

Fresh Vegetables

  • 2 tbsp butter or olive oil
  • 1 small onion, finely diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 3 cups fresh corn kernels (from 3–4 ears) or use frozen/canned
  • 2 medium zucchini, diced (no need to peel)

Liquids & Seasoning

  • 4 cups vegetable broth (or chicken broth)
  • 1 tsp fresh thyme (or ½ tsp dried)
  • ½ tsp smoked paprika
  • ¼ tsp chili flakes (optional)
  • Salt & pepper to taste

Creamy Finish

  • ¾ cup half-and-half, Greek yogurt, or coconut milk
  • Optional: 1 tbsp flour or cornstarch slurry for thickening
  • Juice of ½ lemon (optional)

Garnish

  • Chopped fresh dill, chives, or parsley
  • Roasted corn, tortilla strips, or a dollop of yogurt (optional)

Instructions
 

Sauté Aromatics

  • In a large pot, heat butter or oil over medium. Add onion, celery, red pepper, and garlic. Cook for 5–7 minutes, stirring, until soft but not browned.

Add Vegetables

  • Stir in corn and zucchini. Cook for 2–3 minutes until just beginning to soften. Add thyme, paprika, chili flakes, salt, and pepper.

Simmer the Chowder

  • Pour in broth. Bring to a boil, then reduce to simmer for 10–12 minutes, or until vegetables are fork-tender.

Thicken & Cream

  • If using a thickener, whisk flour into 2 tbsp water and stir into the pot. Simmer for 2–3 minutes more. Lower heat and stir in your choice of cream/yogurt/coconut milk.

Blend (Optional)

  • For a creamier texture, use an immersion blender to blend ¼ to ½ of the soup, or transfer part to a blender carefully and return it to the pot.

Finish & Serve

  • Taste and adjust seasoning. Add lemon juice if desired. Ladle into bowls and garnish with fresh herbs or toppings of your choice.

Notes

  • Corn: Fresh is best, but frozen (no need to thaw) or canned (drained) work well.
  • Zucchini: Keep skin on for nutrients and color. Avoid overly large zucchini—they tend to be watery.
  • Cream Swap: Use Greek yogurt for tangy lightness or coconut milk for dairy-free richness.
  • Thickening Tip: Roux or mashed potatoes also work as natural thickeners.
  • Make-Ahead: This chowder tastes even better the next day!
  • Freezing: Freeze without cream added—stir in cream when reheating.
Keyword corn zucchini soup, creamy vegetable chowder, dairy-free chowder, fresh corn recipe, light chowder recipe, summer chowder, vegetarian chowder, zucchini soup