Few things announce the arrival of summer quite like the glorious pairing of sweet corn and tender zucchini, and this Summer Fresh Corn and Zucchini Chowder shines bright as a perfect celebration of the season’s bounty. With its golden broth, colorful medley of vegetables, and effortless charm, this chowder is pure comfort in a bowl—light enough for a hot day, yet satisfyingly creamy and hearty. Whether you make it for a breezy weeknight dinner, a backyard gathering, or a make-ahead lunch, you’ll see why I turn to this recipe every chance I get.
Ingredients You’ll Need
Every ingredient in this chowder was handpicked to highlight fresh flavors and unmatched color. You don’t need anything fancy—just summer staples from your pantry, fridge, or farmer’s market, each doing its part to build that signature texture and taste we all crave.
- Olive oil: Adds depth and a little fruitiness at the start of the sauté.
- Unsalted butter: Gives the chowder richness and a silky mouthfeel.
- Yellow onion: Builds sweetness and aroma as the flavor base.
- Garlic: A quick mince adds savory undertones and enhances the chowder’s overall warmth.
- Carrots: For their subtle sweetness and gorgeous color contrast.
- Celery: Offers a gentle, crisp bite and classic chowder backbone.
- Zucchini: The summer superstar—tender, juicy, and holds its shape beautifully.
- Fresh corn kernels: Can use frozen in a pinch, but nothing beats the juicy pop of summer’s sweetest ears.
- Yukon gold potato: Provides body and soups up every spoonful with its creamy texture.
- Vegetable broth: The main liquid, keeping the chowder vegetarian while filling it with savory notes.
- Whole milk or half-and-half: Choose your level of creaminess; either way, it makes the soup luscious.
- Dried thyme: Earthy, aromatic, and essential for balancing the fresh veggies.
- Salt and pepper: To taste—never underestimate seasoning for the best flavor.
- Chopped fresh parsley: A bright, peppery finish that lifts the chowder just before serving.
How to Make Summer Fresh Corn and Zucchini Chowder
Step 1: Sauté the Aromatics
Start with a large, heavy-bottomed pot on medium heat and add the olive oil and butter together—this mix gives both flavor and prevents burning. Once the butter melts, toss in the diced onion, minced garlic, carrots, and celery. Sauté this blend for about 5 to 7 minutes, stirring occasionally, until everything softens and starts smelling sweet and savory. These aromatics set the entire base for the Summer Fresh Corn and Zucchini Chowder, so let them take their time.
Step 2: Add Zucchini, Corn, and Potato
To your pot of softened veggies, add the diced zucchini, fresh corn kernels, and Yukon gold potato. Stir them in, letting the vegetables mingle and release their bursts of color and flavor for another 3 to 4 minutes. This step starts melding all those summery tastes while adding texture to every bite.
Step 3: Pour in Broth and Seasonings
Pour the vegetable broth over your veggies, then sprinkle in dried thyme, salt, and pepper. Give it all a gentle stir and raise the heat to bring everything just to a boil. Once boiling, immediately reduce the heat and let the chowder simmer uncovered for 15 to 20 minutes, just until the potatoes are fork-tender. The simmer lets flavors come together and gives your chowder that classic, cozy vibe.
Step 4: Creamy Finishing Touches
Turn the heat down and stir in whole milk or half-and-half—your choice, depending on whether you want rich and creamy or a lighter finish. Heat gently for about 5 minutes, being careful not to let the chowder boil once the dairy goes in. This part transforms the soup into an irresistibly silky delight.
Step 5: Add Parsley and Serve
Remove the pot from heat and stir in the chopped fresh parsley for a burst of color and flavor. Now your Summer Fresh Corn and Zucchini Chowder is ready for the table! Serve steaming hot, ideally with crusty bread or a crisp salad alongside.
How to Serve Summer Fresh Corn and Zucchini Chowder
Garnishes
For the ultimate finish, top each bowl with a sprinkle of extra chopped parsley, a swirl of crème fraîche, or even a dusting of smoked paprika. A few crumbles of cooked bacon or a handful of shredded cheese—think sharp cheddar or parmesan—can be lovely for those who crave a little indulgence.
Side Dishes
This chowder pairs beautifully with thick slices of toasted sourdough or a loaf of crunchy baguette for dipping. For something lighter, serve it alongside a big green salad with a sharp vinaigrette, or spoon the chowder into small mugs for a fun appetizer with summer cookouts and picnics.
Creative Ways to Present
For a cheery summer dinner, ladle your Summer Fresh Corn and Zucchini Chowder into colorful ceramic bowls, or serve it in rustic bread bowls for an extra hearty touch. You can also pour shots of chowder into little espresso cups for a playful starter at any garden party or brunch.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully! Once completely cooled, transfer your chowder to airtight containers and refrigerate for up to 3 days. The flavors tend to deepen overnight, so a reheated bowl might taste even better the next day.
Freezing
If you want to freeze your Summer Fresh Corn and Zucchini Chowder, simply cool it thoroughly first, then store in freezer-safe containers for up to 2 months. Keep in mind that soups with dairy can sometimes separate when frozen, so if you’re planning ahead, consider freezing just before adding the milk or half-and-half. Add the dairy fresh after thawing for best results.
Reheating
To reheat, warm the chowder gently on the stovetop over low heat, stirring frequently until heated through. If it looks a little thick, add a splash of broth or milk to bring it back to your desired texture—just make sure not to boil once it’s reheated, to avoid curdling the dairy.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! While nothing beats the sweetness of fresh-picked corn, frozen corn makes this recipe accessible year-round. No need to thaw it first—just toss it in as you would the fresh kernels.
Is there a vegan alternative for the dairy?
Yes, you can easily make this chowder vegan-friendly by substituting the butter with extra olive oil and the milk or half-and-half with any unsweetened non-dairy milk like oat, soy, or almond. A splash of full-fat coconut milk can add extra creaminess.
Can I add protein to this chowder?
Certainly! For a heartier bowl, stir in some cooked and crumbled bacon, shredded rotisserie chicken, or even white beans. Just fold your protein of choice in during the final simmer to keep everything moist and flavorful.
How can I thicken the soup if I want it more creamy?
If you’d like a thicker texture, use an immersion blender to carefully puree about a quarter to a third of the chowder directly in the pot, before adding the milk. Alternatively, remove a couple cups, blend until smooth, and stir them back in for a chunky yet creamy consistency.
Are there any other veggies that work well in Summer Fresh Corn and Zucchini Chowder?
Absolutely! Bell peppers, diced tomatoes, or even baby spinach stirred in at the end make excellent additions, letting you use whatever summer produce you find at the market.
Final Thoughts
If you’re looking for the ultimate bowl of seasonal happiness, make space in your summer lineup for this Summer Fresh Corn and Zucchini Chowder. Every spoonful is a bright burst of sun-ripened flavor, sure to win over friends and family alike. Gather up those peak-season veggies, let them shine, and treat yourself to a dish you’ll gladly make again and again!
Print
Summer Fresh Corn and Zucchini Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
This Summer Fresh Corn and Zucchini Chowder is a light and flavorful soup perfect for warm weather. Loaded with fresh vegetables and creamy textures, it’s a satisfying dish for lunch or dinner.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 2 medium zucchini, diced
Additional Ingredients:
- 3 cups fresh corn kernels (about 4 ears) or frozen
- 1 large Yukon gold potato, peeled and diced
- 4 cups vegetable broth
- 1 cup whole milk or half-and-half
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter. Sauté onion, garlic, carrots, and celery until softened.
- Add Corn and Zucchini: Stir in zucchini, corn, and potato; cook for a few minutes.
- Cook Chowder: Add broth, thyme, salt, and pepper. Simmer until potatoes are tender.
- Finish Soup: Stir in milk; heat through. Adjust seasoning. Remove from heat and add parsley.
- Serve: Enjoy hot with bread or salad.
Notes
- For a creamier texture, use an immersion blender to puree part of the chowder before adding the milk.
- You can also add cooked bacon or shredded rotisserie chicken for extra protein.
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