Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder brings a burst of sunshine to your table. Fresh sweet corn and tender zucchini simmer together in a creamy base with an irresistible smoky bacon twist. This bowl is everything I crave on late summer nights and it always wins smiles from family and neighbors alike.

The first time I made this I had a bag full of corn and zucchini from a farmers’ market trip. Now when I come home with loaded tote bags everyone knows chowder is on the menu.

Ingredients

• Bacon bits: start the base with rich smoky flavor. Choose thick-cut bacon for best results
• Yellow onion: adds mellow depth and slight sweetness. Pick a firm onion with papery skin
• Celery: balances the sweetness with earthy bite. Look for crisp stalks with bright leaves
• Fresh corn: brings unbeatable sweetness and texture. Opt for ears with plump kernels and fresh husks
• Garlic: boosts every other flavor. Choose heads that feel firm and heavy
• Chicken broth: keeps the chowder light but flavorful. Use a low sodium variety to control seasoning
• Russet potatoes: contribute velvety texture and body. Choose ones without bruises or green spots
• Kosher sea salt: lifts all the flavors. Flaky salt gives you better control over final taste
• Black pepper and paprika: add warmth and gentle heat. Freshly cracked pepper is best
• Dried parsley and thyme: bring herbal notes. Make sure your dried herbs smell fresh
• Cayenne pepper: offers a subtle kick
• Zucchini and yellow squash: add beautiful color and tender chunks. Choose small to medium squash for best flavor
• Half and half or whole milk: makes the chowder creamy without heaviness. Go for the freshest dairy available

Step-by-Step Instructions

Cook the Bacon:

Set a large Dutch oven or stockpot over medium heat and lay in the bacon. Cook until crisp which takes about five minutes. The rendered fat give you a foundation of flavor for the whole chowder

Sauté the Vegetables:

Add diced onion and celery to the pot. Cook three minutes so they both soften and grow sweeter. Stir in the corn kernels and keep cooking another four minutes this draws out their flavor and juices

Build the Base:

Add the chopped garlic and stir until fragrant this is usually about one minute but watch carefully because garlic burns fast

Simmer with Broth and Potatoes:

Pour in chicken broth and increase the heat to bring everything to a simmer. Once bubbling add the potatoes salt pepper paprika parsley thyme and cayenne. Turn the heat down to medium and cook ten minutes so the potatoes soften but do not break apart

Add Squash and Finish Cooking:

Stir in the zucchini and yellow squash and cook about ten to twelve more minutes until all vegetables are tender and the potatoes are fork tender

Blend for Creaminess:

Ladle out about two cups of chowder and carefully puree in a blender or food processor until completely smooth. Return the puree to the pot which thickens and silkens the chowder

Add the Cream and Rest:

Turn off the heat and pour in the half and half or milk. Stir well to combine then let the chowder rest ten minutes. This helps all the flavors come together

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I am always amazed how the fresh corn transforms this dish. One summer my daughter helped me shuck and the kitchen was full of laughter and flying kernels. Chowder night became a summer tradition from that day on.

Storing Summer Chowder

Keep leftover chowder in an airtight container in the fridge up to three days. For best results do not freeze after adding dairy. If you want to freeze make the chowder up to the creamy step leave out the half and half and add it when you reheat.

Swaps and Substitutions

Try sweet potatoes instead of russets for a twist. You can use smoked turkey bacon instead of pork to make it lighter. Vegetable broth works well for a vegetarian version and a splash of coconut milk creates lovely richness if you skip the dairy.

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How to Serve Chowder

Ladle into bowls and shower with fresh herbs like parsley or chives. Some love a sprinkle of cheese or a swirl of hot sauce. A hunk of crusty bread or crackers on the side makes it all the more comforting. It even works as a light main on summer nights or as a bright starter for heartier meals.

Recipe Roots

Corn chowder is a classic American comfort dish tracing back to New England kitchens. The addition of zucchini and summer squash is a nod to late summer harvests where both vegetables are overflowing from gardens and farm stands.

Frequently Asked Questions About the Recipe

→ What type of corn is best for this chowder?

Fresh corn cut off the cob is ideal for the best flavor and texture, though thawed frozen corn can be used in a pinch.

→ Can I make this chowder vegetarian?

Yes. Simply omit the bacon and swap the chicken broth for vegetable broth to keep it meat-free while maintaining flavor.

→ How can I make the chowder extra creamy?

Purée a portion of the soup before adding the dairy, and use half and half or even heavy cream for maximum creaminess.

→ Can I prepare this dish ahead of time?

Absolutely. The chowder can be made ahead and stored in the fridge for up to three days. Reheat gently before serving.

→ What garnishes work well?

Try fresh herbs, extra crumbled bacon, a sprinkle of black pepper, or even cheddar cheese for added flavor and color.

→ Can I freeze this chowder?

Freeze before adding dairy for best results. If dairy is included, texture may change when thawed after freezing.