With its vibrant colors, sweet farm-fresh corn, and tender zucchini, Summer Corn and Zucchini Chowder is one of those utterly satisfying soups that perfectly captures everything we love about the season. Brimming with garden vegetables and laced with creamy Parmesan, this chowder is as comforting as it is light and refreshing—just the thing for either a relaxed weeknight dinner or a casual summer luncheon with friends. Every spoonful is a celebration of summer’s bounty!

Ingredients You’ll Need

Summer Corn and Zucchini Chowder Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Summer Corn and Zucchini Chowder is in how simple and accessible the ingredients are. Each one brings its own little magic: sweetness, creaminess, bright color, or that irresistible homey aroma that fills the kitchen as it simmers.

Olive oil: Adds a light, fruity base and helps the vegetables soften and release their flavors.
Onion: Provides a fragrant, savory depth that underpins the entire chowder.
Garlic: Gives a subtle warmth and rustic aroma that complements the summer veggies.
Zucchini: The star vegetable, it becomes tender and almost buttery as it cooks.
Carrots: Offer a gentle sweetness and pop of color that’s irresistible in the bowl.
Russet potato: Naturally thickens the chowder and adds heartiness.
Vegetable broth: Brings all the vegetables together and keeps the flavor profile light and clean.
Fresh or frozen corn kernels: Provide bursts of juicy sweetness that are the highlight of each bite.
Dried thyme: Lends a delicate herbal note that makes the soup taste garden-fresh.
Salt: Essential for heightening all the lovely flavors in the pot.
Black pepper: Adds a gentle kick and balances the sweetness of the corn and carrots.
Whole milk or half-and-half: Makes the chowder sumptuously creamy—choose based on how rich you want it.
Parmesan cheese: Infuses savory, nutty top notes and strengthens the creamy texture.
Fresh parsley (optional): Sprinkled over the top for fresh color and a zippy finish.

How to Make Summer Corn and Zucchini Chowder

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, and let it cook gently for about 3 to 4 minutes, just until it turns translucent and soft. This step builds a lovely base for the entire Summer Corn and Zucchini Chowder. Once the onion is ready, stir in the garlic and let it become fragrant—about 30 seconds is perfect.

Step 2: Add Your Core Veggies

Toss the diced zucchini and carrots into the pot, giving everything a good mix. Cook these for about 5 minutes. The zucchini absorbs the garlicky oil and begins to take on that golden edge, while the carrots release their sweetness. You’re already halfway to a summery soup that smells fantastic!

Step 3: Simmer with Broth and Potatoes

Now’s the time to add the diced potato, pour in the vegetable broth, and sprinkle in the corn, dried thyme, salt, and pepper. Give it all a good stir to combine. Bring the soup up to a gentle boil, then reduce the heat to a lively simmer. Let it bubble away for 15 to 20 minutes, or until the veggies are fork-tender. The potatoes help to naturally thicken the chowder, giving it that classic creamy body.

Step 4: Finish with Cream and Cheese

Once all the vegetables are tender, lower the heat and stir in the whole milk (or half-and-half for extra richness) along with the grated Parmesan cheese. Let everything warm through for another 2 to 3 minutes. This is what transforms your chowder into a silky, luxurious bowl while infusing it with the cheese’s nutty flavor.

Step 5: Blend to Your Texture

You can use an immersion blender to puree just a portion of the chowder for a delightfully creamy texture while still keeping plenty of chunky bits. Or, if you love a more rustic, chunky soup, skip this step entirely—the choice is all yours!

Step 6: Garnish and Serve

Ladle the Summer Corn and Zucchini Chowder into bowls and finish with a generous sprinkle of fresh chopped parsley. This not only adds freshness, but also makes every bowl look as inviting as it tastes.

How to Serve Summer Corn and Zucchini Chowder

Garnishes

When it comes to putting the final touches on your Summer Corn and Zucchini Chowder, fresh parsley is a lovely start, but why not get creative? Try sliced green onions, a swirl of extra-virgin olive oil, or even a dollop of sour cream for some extra zing. A light dusting of extra Parmesan never hurts either—trust me!

Side Dishes

This chowder truly shines when served with something to dunk into all that creamy goodness. Crusty sourdough bread, flaky biscuits, or a toasted baguette are absolute winners. If you want a lighter vibe, a crisp summer salad with plenty of tomatoes and cucumbers is a refreshing counterpoint.

Creative Ways to Present

For a fun twist, serve your Summer Corn and Zucchini Chowder in hollowed-out round bread bowls or small mason jars for a picnic-style presentation. You can also sprinkle microgreens on top, or even add roasted cherry tomatoes as a pretty and flavorful garnish.

Make Ahead and Storage

Storing Leftovers

Summer Corn and Zucchini Chowder keeps beautifully in the refrigerator for up to 3 days. Let the soup cool to room temperature, transfer it to an airtight container, and stash it in the fridge. The flavors actually deepen and meld after a day, making those leftovers extra appealing!

Freezing

If you’d like to save some chowder for later, freeze it before adding any dairy for optimal results. Just ladle the cooled soup into freezer-safe containers but leave a bit of room for expansion. When you’re ready to enjoy it, thaw overnight in the fridge, reheat, then stir in the milk or half-and-half and Parmesan just before serving.

Reheating

To reheat, simply warm the chowder gently in a saucepan over medium-low heat, stirring frequently to prevent sticking. If the chowder has thickened a bit in the fridge, add a splash of broth or milk to loosen it up to your desired consistency. Avoid boiling after you add the dairy to keep things creamy and smooth.

FAQs

Can I make Summer Corn and Zucchini Chowder vegan?

Absolutely! Swap the dairy milk for your favorite unsweetened plant-based milk (such as oat or cashew) and use a vegan Parmesan or nutritional yeast for that cheesy flavor. You’ll still get a luscious, creamy chowder packed with summer flavor.

What protein can I add for a heartier meal?

For extra staying power, stir in some cooked white beans or chickpeas at the end. They’ll add protein and a lovely rustic texture without overpowering the sweet vegetables.

Do I have to peel the zucchini?

No peeling required! The zucchini skin is tender, nutritious, and adds beautiful color to the chowder. Simply trim the ends, dice, and add to your pot.

Can I use frozen corn instead of fresh?

Definitely! Frozen corn kernels work perfectly, especially when fresh summer corn isn’t available. Add them straight from the freezer and let them simmer with the rest of the vegetables.

How do I adjust the chowder’s thickness?

If you prefer a thicker chowder, blend more of the soup at the end or let it simmer uncovered a bit longer to reduce. For a lighter, brothier texture, simply stir in extra broth or milk until it’s just right.

Final Thoughts

I truly hope you’ll give this Summer Corn and Zucchini Chowder a try. It’s cozy, nourishing, and a delicious way to showcase summer’s best produce—plus, leftovers are always welcome. Invite a friend, break out a crusty loaf of bread, and savor every spoonful together!

Summer Corn and Zucchini Chowder Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the flavors of summer with this delightful Summer Corn and Zucchini Chowder. This creamy and comforting soup features fresh corn, zucchini, and other garden vegetables in a flavorful broth, finished with a touch of dairy and Parmesan cheese for added richness. Perfect for a light meal or as a starter for a summer dinner party.

Ingredients

Scale

Vegetables:

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups diced zucchini
1 cup diced carrots
1 russet potato, peeled and diced

Broth and Dairy:

4 cups vegetable broth
2 cups fresh or frozen corn kernels
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
1 cup whole milk or half-and-half
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)

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Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened. Stir in garlic, zucchini, and carrots, sauté for 5 minutes.
Add Vegetables and Broth: Add potato, vegetable broth, corn, thyme, salt, and pepper. Simmer for 15–20 minutes until tender.
Finish Chowder: Stir in milk and Parmesan, cook for 2–3 minutes. Blend part of the chowder for creaminess if desired. Garnish with parsley.