Summer Corn and Zucchini Chowder

Savor the flavors of summer in this creamy, comforting **summer corn zucchini chowder**. After making this many times, I’ve perfected the balance of sweet corn and tender zucchini in a rich, creamy base. The **crispy** bacon adds a smoky depth, while the fresh herbs bring a bright, **fresh** finish. Start with my **Air Fryer Cinnamon Apple Rings** for a perfect summer cookout. If you love recipes like this, you’ll also enjoy Air Fryer Cinnamon Apple Rings and Lemon Raspberry Bars.

What You'll Need for Summer Corn and Zucchini Chowder

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• corn
• zucchini
• bacon
• onion
• garlic
• potatoes
• milk
• chicken broth
• salt
• pepper
• thyme
• bay leaf
• red pepper flakes
• Optional: chopped fresh parsley
• Optional: grated Parmesan cheese
• Optional: crispy bacon bits

How to Make Summer Corn and Zucchini Chowder

1. Step 1: Cook bacon in a large pot until crispy. Remove bacon, leaving drippings in the pot.
2. Step 2: Add onion, garlic, and potatoes to the pot. Cook until softened.
3. Step 3: Add corn, zucchini, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer until veggies are tender.
4. Step 4: Use an immersion blender to partially blend the soup, leaving some chunks for texture.
5. Step 5: Stir in milk and red pepper flakes. Cook until heated through. Taste and adjust seasoning if needed.
6. Step 6: Serve hot, topped with crispy bacon bits, chopped fresh parsley, and grated Parmesan cheese.

Storing & Reheating Summer Corn and Zucchini Chowder

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This chowder can be made ahead and reheated. The flavors will meld together even more.

Freezing Summer Corn and Zucchini Chowder

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a pot on the stove over medium heat, stirring occasionally. Microwave: Reheat in the microwave, stirring every 2 minutes until heated through.

Recipe Notes

• Chef tip: For a spicy version, add a diced jalapeño when cooking the onions and garlic.
• Best substitution: Use heavy cream instead of milk for a richer, creamier chowder.
• Make-ahead: This chowder can be made up to 2 days ahead. Store in the fridge and reheat when ready to serve.
• Scaling: This recipe can be easily doubled or tripled for a crowd.
• Troubleshooting: If the chowder is too thick, thin it out with a little more chicken broth or milk.

Summer Corn and Zucchini Chowder

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• corn
• zucchini
• bacon
• onion
• garlic
• potatoes
• milk
• chicken broth

Seasonings

• salt
• pepper
• thyme
• bay leaf
• red pepper flakes

Optional Toppings

• chopped fresh parsley
• grated Parmesan cheese
• crispy bacon bits

Instructions

1. Step 1: Cook bacon in a large pot until crispy. Remove bacon, leaving drippings in the pot.
2. Step 2: Add onion, garlic, and potatoes to the pot. Cook until softened.
3. Step 3: Add corn, zucchini, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer until veggies are tender.
4. Step 4: Use an immersion blender to partially blend the soup, leaving some chunks for texture.
5. Step 5: Stir in milk and red pepper flakes. Cook until heated through. Taste and adjust seasoning if needed.
6. Step 6: Serve hot, topped with crispy bacon bits, chopped fresh parsley, and grated Parmesan cheese.

Notes

• Chef tip: For a spicy version, add a diced jalapeño when cooking the onions and garlic.
• Best substitution: Use heavy cream instead of milk for a richer, creamier chowder.
• Make-ahead: This chowder can be made up to 2 days ahead. Store in the fridge and reheat when ready to serve.
• Scaling: This recipe can be easily doubled or tripled for a crowd.
• Troubleshooting: If the chowder is too thick, thin it out with a little more chicken broth or milk.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a pot on the stove over medium heat, stirring occasionally.
• Microwave reheat: Reheat in the microwave, stirring every 2 minutes until heated through.
• Make ahead: This chowder can be made ahead and reheated. The flavors will meld together even more.

Nutrition Per Serving

• Calories: 350
• Protein: 12g
• Fat: 14g
• Carbs: 38g
• Fiber: 5g
• Sugar: 6g
• Sodium: 800mg
• Cholesterol: 45mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Summer Corn and Zucchini Chowder FAQs

A Warm Final Note

I can’t wait for you to try Summer Corn and Zucchini Chowder and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!