Corn and Zucchini Chowder is a creamy, healthy and delicious summer soup that’s simple to whip up and perfect for any time of the year!
Our family loves soup, and this year we are committed to trying one new soup recipe every week during the fall (like this Easy Crockpot Sausage & Tortellini Soup). We also love veggies, and try to incorporate them as much as possible into our daily life.
Zucchini and corn are staples in our summer cooking, and we love finding new ways to incorporate them into meals (like this Zucchini, Onion & Sweet Corn Pie). This simple corn and zucchini chowder is an easy summer soup that makes use of the abundance of corn and zucchini at the stores right now!
Note: Some links may be affiliate links. That means I may make a commission if you use my links to purchase, at no extra added cost to you! I only recommend products that I personally love and believe in. Full disclaimer here.
This corn and zucchini chowder is incredible simple to make, and also easy to make substitutions! Don’t have raw bacon (or not in the mood to fry it up)? Use bacon bits! Not a fan of zucchini? Sub in another vegetable, like peppers, carrots, celery, parsnips, or anything else in your fridge, or just double up on the corn or potatoes.
I chose not to add cheese to this corn and zucchini chowder, but you can easily add a cup of cheddar once it’s done cooking if you love a cheesy chowder.
This recipe is great as leftovers in the fridge, and will last for about 5 days. I don’t recommend freezing this soup, as it will separate and not reheat well once thawed.
If you like a spicy soup, you can also add some diced jalapenos or a few dashes of cayenne pepper! This simple corn and zucchini chowder is a perfect summer soup.
Looking for other easy soup recipes? Here are some of my family’s favorites:
- 1 tablespoon butter or coconut oil
- 2 strips bacon, chopped (or 1/4 cup bacon bits)
- 1 cup chopped yellow onion (about ½ large onion)
- 2 garlic cloves, minced
- 2-3 medium potatoes, peeled and diced into ½-inch cubes
- 4 cups chicken broth
- 3 cups of corn (any kind works! If you’re using fresh corn, this is about 4 ears of corn)
- 1 medium zucchini, diced into ½-inch cubes (1½ cups)
- 1 cup half and half or whipping cream
- 1 tablespoon ground thyme
- 1 tablespoon creole seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- chopped fresh parsley, to garnish
- In a large heavy-duty bottom stockpot or dutch oven, melt butter or coconut oil over medium heat. If you’re using fresh bacon, add to the pot and cook until the bacon renders its fat and begins to brown (about 3-4 minutes).
- Add onion, garlic, thyme and creole seasoning. Cook until vegetables begin to soften, stirring a few times as they cook (about 5 minutes).
- Add the potatoes and broth and cover. If you’re using bacon bits instead of fresh bacon, add them now. Raise the heat to medium-high and bring to a simmer, then lower the heat and simmer for 8-10 minutes or until the potatoes are halfway cooked.
- Add the zucchini, corn and half and half. Season with salt and pepper and simmer for an additional 8-12 minutes or until the vegetables are completely tender.
- Remove half of the chowder and puree the remaining chowder with an immersion blender until smooth. Stir the remaining mixture back into the pot.
- Serve hot, garnished with fresh parsley and a side of garlic bread!
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving:Calories: 326Total Fat: 15gCholesterol: 40mgSodium: 1203mgCarbohydrates: 35gSugar: 8gProtein: 11g
Tools Used for Simple Zucchini and Corn Chowder
Every kitchen needs a good dutch oven! I recommend this one.
An immersion blender is also an incredibly handy tool to have, especially for sauces and soups. I like this one a lot from Amazon:
I also like this one from Target (and it’s the one I personally own):
Would love to know if you try this Corn and Zucchini Chowder! Be sure to tag me on Instagram with #mimosasandmotherhood!