The sun-drenched days of summer bring a wealth of fresh produce, and there’s nothing quite like the combination of sweet corn and tender zucchini in a comforting bowl of Corn and Zucchini Chowder. This creamy delight is a celebration of seasonal flavors, truly turning a busy weeknight into a special occasion. With minimal prep time and the heartiness of vegetables and bacon, it’s both an effortless dish to whip up and a guaranteed crowd-pleaser that’ll transport you to a backyard gathering with every spoonful. Plus, it’s gluten-free, making it a perfect option for all your friends and family. Are you ready to savor the essence of summer in your own kitchen? Why is this chowder a summer must-try? Freshness in Every Spoonful: This creamy chowder highlights the vibrant flavors of summer with sweet corn and tender zucchini. Hearty and Satisfying: Packed with nutritious vegetables and savory bacon, it’s a meal that fills you up without heavy feelings. Quick Prep Time: In just under 30 minutes, you can enjoy a homemade dish that feels like a warm hug! Versatile Leftovers: Pair it with a crispy grilled cheese sandwich, and you have a delicious lunch ready for tomorrow. You may also enjoy it with Honey Butter Cornbread for a delightful twist! Crowd-Pleasing Comfort: Whether you’re hosting a summer barbecue or just need a cozy weeknight dinner, this chowder will impress your guests and family alike. Corn and Zucchini Chowder Ingredients For the Chowder Base • Bacon – Adds a savory, smoky flavor; you can substitute with turkey bacon or omit it for a vegetarian version. • Yellow Onion – Provides aromatic base notes; yellow onion is preferred for its sweetness, but white or shallots can be used as alternatives. • Celery – Contributes crunch and a mild herbal flavor; replace with bell peppers for a different taste. • Fresh Corn – The main flavor source, sweet and juicy; use canned or frozen corn if fresh is unavailable. • Garlic – Enhances the depth of flavor; fresh cloves are best, but pre-minced garlic can also work well. • Low Sodium Chicken Broth – Forms the soup’s base while reducing sodium content; vegetable broth works well as a vegetarian substitute. • Russet Potatoes – Adds heartiness and creaminess when cooked; Yukon Gold potatoes can provide a richer flavor. • Kosher Sea Salt – Enhances flavors, adjust to taste; regular table salt can be used but might be saltier. For the Seasoning • Ground Black Pepper – Provides warmth and depth; adjust according to personal spice tolerance. • Paprika – Adds a hint of smokiness; you can use smoked paprika for a more intense flavor. • Dried Parsley – Adds a fresh herbal note; feel free to use fresh parsley for an even brighter taste. • Thyme – Complements the chowder’s flavors; fresh thyme works excellently if you have it on hand. • Cayenne Pepper – Adds a kick of heat; omit or adjust based on your preference for spiciness. For the Veggies and Creaminess • Zucchini – Provides freshness and texture; you can substitute with yellow squash for variety. • Yellow Squash – Similar to zucchini; can be omitted or replaced with extra zucchini. • Half and Half – Adds creaminess; swap with whole milk or a dairy-free alternative for a lighter option. Step‑by‑Step Instructions for Corn and Zucchini Chowder Step 1: Cook the Bacon In a large Dutch oven or stockpot, place 4 slices of bacon over medium heat, cooking until crispy, about 5 minutes. Once done, use tongs to remove the bacon and drain it on a paper towel, leaving the rendered fat in the pot for added flavor. Step 2: Sauté the Vegetables With the heat still set to medium, toss in 1 diced yellow onion and 1 cup of diced celery into the pot with the bacon fat. Sauté these aromatic ingredients until they soften, which should take about 3 minutes. This step builds a delicious base for your Corn and Zucchini Chowder. Step 3: Add the Corn and Garlic Next, add 2 cups of fresh corn kernels to the pot, stirring to combine. Allow the corn to cook for an additional 4 minutes until it’s tender and fragrant. Then, stir in 3 minced garlic cloves and cook for another minute, making sure to infuse the chowder with that robust garlic flavor. Step 4: Pour in the Broth and Spices Now, gradually pour in 4 cups of low sodium chicken broth while increasing the heat to medium-high. Bring the mixture to a gentle simmer, and once bubbling, add 2 medium cubed russet potatoes along with the salt, pepper, paprika, dried parsley, thyme, and a pinch of cayenne. Reduce heat back to medium and let it cook for 10 minutes. Step 5: Introduce the Zucchini and Squash Add 1 medium diced zucchini and 1 medium diced yellow squash to the pot, stirring gently to combine everything. Cover and cook for another 10 to 12 minutes, or until all the vegetables are tender yet beautifully intact, enhancing the heartiness of your Corn and Zucchini Chowder. Step 6: Blend and Creamify the Chowder To achieve a creamy texture, carefully blend 2 cups of the chowder using an immersion blender until smooth. Return the blended mixture back to the pot and stir in 1 cup of half and half, adjusting the heat to low to warm it through without boiling. Let it rest off the heat for about 10 minutes, allowing the flavors to meld beautifully. Make Ahead Options These Creamy Summer Corn and Zucchini Chowder preparations are perfect for busy home cooks! You can chop all your vegetables (like zucchini, corn, celery, and onion) and store them in the refrigerator in an airtight container, up to 3 days ahead of time. Additionally, you can cook the bacon and store it separately to maintain its crispiness; simply refrigerate it for up to 24 hours. When you’re ready to serve, combine the prepared ingredients with the broth and spices, then follow the final blending steps. This way, you’ll enjoy a fresh and flavorful chowder with minimal effort on your busy weeknights! How to Store and Freeze Corn and Zucchini Chowder Fridge: Store leftover Corn and Zucchini Chowder in an airtight container for up to 3 days to maintain flavor and freshness. Freezer: For longer storage, freeze the chowder without any dairy added. It can last up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stove. Reheating: Reheat gently on the stove over low heat, stirring occasionally, until warmed through. If previously frozen, add a splash of broth or water to restore creaminess. Note: Avoid freezing chowder that contains dairy, as it can change in texture upon reheating. Opt for non-dairy alternatives if you plan to freeze. Corn and Zucchini Chowder Variations Feel free to explore these delightful twists to tailor this chowder just to your taste, creating a dish that sings of your unique style. Vegetarian Bliss: Replace bacon with sautéed mushrooms or smoked paprika for a rich, savory flavor. Zesty Creaminess: Swap half and half with coconut milk for a luscious, tropical touch that enhances the chowder’s sweetness. Extra Veggies: Add diced bell peppers or carrots for a colorful crunch and additional nutrients, letting them shine alongside the classic ingredients. Spice It Up: Mix in diced jalapeños or a sprinkle of chili flakes to introduce a warming heat that complements the creamy base beautifully. Herb Infusion: Try adding fresh basil or dill for a delightful herbaceous flavor that elevates the dish to new heights of freshness. Cheesy Goodness: Stir in shredded cheddar cheese or a dairy-free alternative for an indulgent twist, adding strings of deliciousness with each spoonful. Chunky Texture: Reserve half of the vegetables and blend only the broth to keep some chunks intact, offering a heartier feel that makes every bite satisfying. Savory Umami: Introduce miso paste or nutritional yeast for an umami-packed boost that rounds out the flavors and adds depth to your chowder. With these variations, your Corn and Zucchini Chowder will never feel boring! For something extra special, consider serving it alongside Honey Butter Cornbread or a refreshing Street Corn Pasta Salad to create a vibrant summer spread everyone will love! Expert Tips for Corn and Zucchini Chowder Use Fresh Ingredients: Always opt for fresh corn and zucchini when in season for the best flavor and texture in your chowder. Adjust Creaminess: To lighten the chowder, substitute half and half with whole milk or a dairy-free alternative, ensuring a beautiful creaminess without overwhelming richness. Don’t Skip the Bacon: For maximum flavor, don’t skip the bacon step; the rendered fat enhances the savory depth of your chowder significantly. Avoid Overcooking: Be mindful not to overcook the zucchini and yellow squash; they should be tender yet retain a bit of bite for the perfect texture in your Corn and Zucchini Chowder. Keep it Gluten-Free: Ensure all your ingredients, especially broth, are labeled gluten-free if you or your guests have dietary restrictions. Store Properly: To maintain the chowder’s creamy texture, store in an airtight container in the refrigerator and enjoy within 3 days; it reheats beautifully on the stove! What to Serve with Creamy Summer Corn and Zucchini Chowder A cozy bowl of chowder is even better when enjoyed alongside delightful accompaniments that elevate your meal experience. Grilled Cheese Sandwich: A classic pairing that brings a warm, melty contrast to the creamy chowder. The crispy edges and gooey center invite a perfect dunk! Crusty French Bread: The crunchy crust and soft interior provide a satisfying texture that complements each spoonful of chowder. Ideal for soaking up every last drop of flavor. Honey Butter Cornbread: Sweet and buttery, this cornbread not only echoes the corn in the chowder but adds a touch of sweetness that balances the savory elements. Simple Green Salad: A fresh mix of greens, cucumber, and a light vinaigrette introduces a crisp, refreshing element that cuts through the richness, making the meal feel lighter. Roasted Vegetables: Seasonal roasted veggies, like bell peppers and asparagus, enhance the dish’s warmth while adding a smoky depth that beautifully complements the chowder’s flavors. Sparkling Lemonade: The bright citrus notes of a sparkling lemonade cleanse the palate and uplift the meal, ensuring every bite of the chowder remains as delightful as the first. Chilled White Wine: A glass of chilled Sauvignon Blanc pairs wonderfully, as its acidity enhances the flavors while offering a light, refreshing contrast to the creamy soup. Corn Fritters: These crispy bites bring an added corn-forward punch and a delightful crunch, echoing the chowder’s flavor profile while delivering fun texture! Apple Crisp: End the meal with a warm, gooey apple crisp; its sweet, spiced flavors provide a perfect dessert finish that aligns with the comforting vibe of your summer chowder. Fruit-Infused Iced Tea: Serve a tall glass of iced tea infused with fresh fruits for a refreshing drink that sweetens the experience and is delightful on a summer day. Corn and Zucchini Chowder Recipe FAQs How do I choose the best corn for my chowder? Absolutely! For the sweetest flavors, choose fresh corn with bright green husks and plump kernels. When you press a kernel, it should release a milky liquid. If fresh corn isn’t available, frozen corn works well and can be added directly to the pot without thawing. What’s the best way to store leftover chowder? You can store your Corn and Zucchini Chowder in an airtight container in the refrigerator for up to 3 days. Allow it to cool completely before sealing the container to maintain optimal freshness and flavor. When ready to enjoy, simply reheat it on the stove or microwave until warmed through. Can I freeze Corn and Zucchini Chowder? Very! However, it’s best to freeze the chowder without any dairy added. To do this, allow the chowder to cool completely, then pour it into a freezer-safe container, leaving some space at the top to allow for expansion. It can last up to 3 months in the freezer. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat gently on the stove, adding a splash of broth to restore creaminess if needed. What if my chowder is too thick? Don’t worry! If you find your chowder is thicker than you’d like, simply stir in a bit of chicken broth or water until you reach your desired consistency. Heat it gently on low, stirring until everything combines nicely. This should bring your chowder right back to creamy perfection! Are there any dietary considerations for this chowder? Definitely! This recipe can be made gluten-free if you ensure all your ingredients, like broth and seasonings, are gluten-free certified. For dairy-free options, substitute the half and half with a non-dairy alternative like coconut milk or almond milk, which still offers creaminess without the dairy. If serving to guests, it’s always wise to ask about allergies beforehand. How can I customize the vegetables in the chowder? Feel free to get creative! The beauty of chowder is its versatility. You can add carrots for sweetness, bell peppers for a little crunch, or even some spinach for an added nutritional boost. Just make sure to adjust the cooking time accordingly so all vegetables reach desired tenderness. The more the merrier in your chowder! Delicious Corn and Zucchini Chowder for a Cozy Summer Meal Savor the essence of summer with this gluten-free Corn and Zucchini Chowder, a comforting blend of fresh vegetables and savory bacon. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 4 bowlsCourse: DinnerCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chowder Base4 slices Bacon Substitute with turkey bacon for a lighter option.1 medium Yellow Onion Provides aromatic base.1 cup Celery Replace with bell peppers for a different taste.2 cups Fresh Corn Use canned or frozen if fresh is unavailable.3 cloves Garlic Fresh is best, but pre-minced works.4 cups Low Sodium Chicken Broth Vegetable broth as a vegetarian substitute.2 medium Russet Potatoes Yukon Gold can add more flavor.1 teaspoon Kosher Sea Salt Adjust to taste.For the Seasoning1 teaspoon Ground Black Pepper Adjust to personal preference.1 teaspoon Paprika Use smoked paprika for a deeper flavor.1 tablespoon Dried Parsley Fresh parsley can be used.1 teaspoon Thyme Fresh thyme works well if available.1 pinch Cayenne Pepper Adjust based on spice preference.For the Veggies and Creaminess1 medium Zucchini Can substitute with yellow squash.1 medium Yellow Squash Can be replaced with extra zucchini.1 cup Half and Half Substitute with whole milk for a lighter option. Equipment Dutch ovenImmersion blender Method Step-by-Step InstructionsCook the Bacon: In a large Dutch oven or stockpot, cook the bacon over medium heat until crispy, about 5 minutes. Remove and drain on paper towels, leaving the fat in the pot.Sauté the Vegetables: Add the diced onion and celery to the pot with the bacon fat and sauté for about 3 minutes until softened.Add the Corn and Garlic: Stir in the corn and cook for 4 minutes. Then add the minced garlic and cook for another minute.Pour in the Broth and Spices: Gradually add the chicken broth, bringing to a gentle simmer. Add the cubed potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Cook for 10 minutes.Introduce the Zucchini and Squash: Add the diced zucchini and yellow squash, cover, and cook for 10 to 12 minutes until the vegetables are tender.Blend and Creamify the Chowder: Blend about 2 cups of the chowder until smooth. Return it to the pot, stir in the half and half, and warm through without boiling. Nutrition Serving: 1bowlCalories: 320kcalCarbohydrates: 28gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 15mgCalcium: 100mgIron: 2mg NotesUse fresh ingredients for the best flavor and texture. Adjust creaminess by substituting with lighter alternatives if desired. Store in an airtight container in the fridge for up to 3 days. Tried this recipe?Let us know how it was!
