If you’re searching for something cozy yet full of summer brightness, this Zucchini Corn Chowder is about to be your new weeknight hero. Imagine the tender sweetness of just-cut corn and garden-fresh zucchini mingling in a creamy, hearty base, all zipped up with a little bacon and the earthiness of fresh herbs. This recipe creates a bowlful of sunshine—the kind of chowder that’s both nostalgic and fresh, deeply satisfying but never heavy. In just under an hour, you’ll watch humble veggies become something reveal-your-second-bowl delicious.

Zucchini Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Zucchini Corn Chowder has its own simple, powerful role, whether that’s building richness, brightness, or heartiness. With mostly fresh produce and just a handful of pantry staples, you’ll be amazed at how these flavors sing together.

Butter: Gives the chowder luscious richness and helps soften the veggies right at the start.
Bacon: Adds savory depth and smoky flavor—don’t skip it if you love a bit of indulgence.
Yellow onion: Brings a subtle sweetness that forms the flavor foundation.
Celery: Offers essential aromatic crunch and a hint of herbal freshness.
Carrot: Sweetens the broth and paints gorgeous color throughout your chowder.
Garlic: Gets sautéed until golden for subtle garlicky warmth in every bite.
Dried thyme: Fragrant earthiness that pairs perfectly with sweet corn and zucchini.
Russet potatoes: Give body and heartiness, plus naturally thicken the chowder.
Water or veggie stock: The liquid base—go with stock for a deeper, rounder flavor.
Bay leaf: Infuses everything with a cozy, slow-simmered flavor.
Fresh corn: The star of the show! Cut it straight from the cob for bursts of juicy sweetness.
Zucchini: Adds a pop of color, a gentle bite, and soaks up the creaminess beautifully.
Half and half: Swirls in dreamy creaminess without making things heavy.
Kosher salt and fresh ground black pepper: The magic duo—season to taste for the perfect balance.
Chopped fresh parsley: Sprinkled on top for a bright, herbaceous finish.
Cayenne pepper (optional): A tiny sprinkle brings a subtle, slow warmth.

How to Make Zucchini Corn Chowder

Step 1: Sizzle the Bacon and Aromatics

Start by melting the butter in a big, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook until it’s beautifully browned and the fat has rendered. Next, toss in your onion, celery, carrot, garlic, and thyme—this is when your kitchen will start to smell amazing. Sauté everything together, stirring occasionally, until the veggies are just starting to soften.

Step 2: Simmer the Potatoes

Add the diced russet potatoes, pour in your water or veggie stock, and drop in the bay leaf. Turn up the heat slightly to bring it all to a gentle simmer. Give it about 8–10 minutes, just enough for the potatoes to begin turning tender but not completely cooked. This is the secret to keeping them creamy, not mushy.

Step 3: Add Corn and Zucchini

Now it’s time to let those glorious summer veggies shine! Toss in the fresh corn kernels and diced zucchini. Season generously with salt and freshly ground black pepper. Let everything simmer together for another 8–12 minutes, until the zucchini is soft and the corn pops with sweetness, and the potatoes are perfectly cooked through.

Step 4: Create That Chowder Creaminess

Once the veggies are tender, fish out the bay leaf and set it aside. To achieve the signature creamy consistency of this Zucchini Corn Chowder, carefully ladle about 2 cups of the soup into a blender or food processor and blend until smooth. Pour this back into the pot—you’ll end up with a chowder that’s thick and creamy, yet still filled with chunks of veggies.

Step 5: Finish and Serve

Stir in the half and half, warming just until everything is heated through and the chowder is dreamy and creamy. Taste, adjusting the salt and pepper as needed. Ladle your Zucchini Corn Chowder into bowls and finish with a flurry of fresh parsley and, if you like, a sprinkle of cayenne for a gentle kick.

How to Serve Zucchini Corn Chowder

Garnishes

A handful of chopped fresh parsley brightens up every bowl of Zucchini Corn Chowder, adding color and a pop of herb flavor. If you love a bit of gentle heat, a light dusting of cayenne warms things up without overpowering the veggies. For extra flair, add a few crumbles of crisped bacon or freshly cracked black pepper.

Side Dishes

Pair this soothing chowder with a loaf of crusty sourdough or a warm baguette—both are perfect for swooping through the creamy broth. If you want a lighter meal, serve it alongside a crisp green salad or a platter of sliced summer tomatoes drizzled with olive oil and flaky salt. Don’t overthink it; let the chowder star.

Creative Ways to Present

Try serving Zucchini Corn Chowder in individual soup crocks or rustic mugs for a casual, homey feel. For gatherings, ladle the chowder into a hollowed-out bread bowl or top each serving with a swirl of yogurt and a scatter of microgreens for a restaurant-worthy touch. If you have extra fresh corn, stand a few kernels upright or pile a mini “corn salad” on top for color and crunch.

Make Ahead and Storage

Storing Leftovers

Allow your Zucchini Corn Chowder to cool completely before transferring it to airtight containers. It will keep happily in the fridge for 3–4 days, and the flavors only get better as they meld. When ready to enjoy, just give it a quick stir—the chowder tends to thicken a bit overnight.

Freezing

To freeze, ladle the cooled chowder into freezer-safe containers, leaving a little room for expansion. While chowders with dairy sometimes separate when frozen, this recipe withstands freezing fairly well thanks to the pureed potatoes which help maintain a creamy consistency. Thaw overnight in the fridge before reheating for the best results.

Reheating

Gently reheat Zucchini Corn Chowder on the stovetop over low to medium heat, stirring often so it doesn’t scorch. If it looks too thick, add a splash of water or stock to reach your desired consistency. Taste again for seasoning before serving, and don’t forget the fresh garnish!

FAQs

Can I make Zucchini Corn Chowder vegetarian?

Absolutely! Simply skip the bacon and use veggie stock instead of water for an all-vegetable base. You can also add a pinch of smoked paprika to mimic some of that smoky bacon flavor.

Do I have to use fresh corn, or can I substitute frozen?

While fresh corn brings unbeatable sweetness and texture, you can substitute frozen corn when fresh isn’t in season. Just measure out the kernels and add them straight to the pot—no need to thaw in advance!

What other vegetables can I add to the chowder?

Feel free to get creative! Add bell peppers for extra color, or throw in a handful of baby spinach or kale at the end for bonus greens. Just keep the dice small so everything cooks evenly.

How can I make this Zucchini Corn Chowder dairy-free?

Swap the half and half for a non-dairy alternative like unsweetened coconut milk or a plain oat-based creamer. The chowder will still be creamy and rich, but perfectly suitable for those avoiding dairy.

Can I double the recipe for a crowd?

Definitely! This Zucchini Corn Chowder is perfect for gatherings. Just use a large stockpot and double every ingredient. Cooking time will only be slightly longer, so keep an eye out as you go.

Final Thoughts

If comfort food with summer flair sounds like your kind of thing, I can’t recommend this Zucchini Corn Chowder enough. Every bite is packed with fresh, sweet veggies and silky broth—a bowlful of pure happiness. If you try it out, let yourself be wowed by just how simple and crowd-pleasing homemade chowder can be!

Zucchini Corn Chowder Recipe

★★★★★

4.9 from 5 reviews

Author: Lila
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and creamy Zucchini Corn Chowder that is perfect for a cozy meal. This soup is packed with fresh vegetables and a hint of bacon for added flavor.

Instructions

Melt Butter: In a stockpot, melt butter and cook bacon until browned.
Cook Vegetables: Add onion, celery, carrot, garlic, and thyme; cook until softened.
Add Potatoes: Stir in potatoes, water, and bay leaf; simmer until potatoes are halfway cooked.
Add Corn and Zucchini: Mix in corn, zucchini, salt, and pepper; simmer until tender.
Puree: Blend a portion of chowder, then return to pot. Add half and half; heat through.
Serve: Garnish with parsley and cayenne pepper, if desired.