If there were ever a cozy, nourishing soup that tastes like pure summer in a bowl, the Zucchini Corn Chowder Recipe would absolutely be it. With every spoonful, you get sweet pops of corn, creamy potatoes, and the garden-fresh goodness of zucchini, all swirled together in a velvety broth. This recipe is my go-to when the markets are bursting with summer produce or when I need to whip up something hearty, colorful, and heartwarming — whether for a quick family dinner or sharing with friends on the porch. If you love a meal that feels homey and celebratory in every bite, you’re going to fall for this chowder!

Zucchini Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

The best part about this Zucchini Corn Chowder Recipe is how simple and familiar each ingredient is, yet how they come together to create such vibrant flavor. Each component shines — from sweet corn to velvety cream — and you probably already have most of these on hand.

Olive Oil: Use a quality extra-virgin olive oil to start off your cooking, lending a fruity, silky base for your vegetables.
Onion (1 small, diced): Sautéing onions forms a sweet and savory backbone for the chowder — don’t rush this step!
Garlic (2 cloves, minced): A couple of cloves add a subtly spicy and aromatic depth that makes every bite more memorable.
Zucchini (2 medium, diced): The star! Zucchini brings freshness, color, and a delicate bite — don’t peel, just chop and enjoy.
Corn Kernels (2 cups, fresh or frozen): Corn gives this soup its natural sweetness and a happy crunch; fresh-off-the-cob is amazing, but frozen works great, too.
Potato (1 medium, peeled and diced): Potato thickens the soup naturally, making it lusciously creamy without flour or thickeners.
Dried Thyme (1/2 teaspoon): This herb adds an earthy, delicate flavor that ties all the vegetables together beautifully.
Smoked Paprika (1/4 teaspoon): With just a touch, you get gentle heat and a whisper of smoky complexity.
Salt and Pepper (to taste): Essential for boosting all those garden-fresh flavors, so season until it sings to you.
Vegetable Broth (3 cups): Forms a savory, full-flavored base for your chowder — homemade or low-sodium store-bought both work well.
Whole Milk (1 cup): Adds just the right amount of creamy richness without overpowering the pure flavors of the veggies.
Heavy Cream (1/2 cup): For that true chowder creaminess you expect, don’t skip this ingredient!
Parmesan Cheese (1/4 cup, grated, optional): A handful of Parmesan gives a salty, nutty finish — or keep it vegetarian and leave it out.
Fresh Parsley (2 tablespoons, chopped): Sprinkled at the end, parsley brings brightness and a burst of color to each bowl.

How to Make Zucchini Corn Chowder Recipe

Step 1: Sauté the Aromatics

Begin by warming up your olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook, gently stirring, until it softens and becomes translucent — this takes about 4–5 minutes and will help set a savory foundation for your chowder. Add the garlic, and stir for just a minute until it’s fragrant. This step fills your kitchen with those magical soup smells that always signal something delicious is on the way!

Step 2: Add Veggies and Seasonings

Next, toss in the diced zucchini, sweet corn kernels, and potato cubes. Sprinkle over the dried thyme, smoked paprika, salt, and black pepper. Allow everything to cook together for about 5 minutes, stirring occasionally, so the vegetables soak up those herby and smoky flavors and begin to soften just a bit.

Step 3: Simmer with Broth

Pour in your vegetable broth, making sure all the vegetables are just covered. Turn up the heat to bring the mixture to a lively boil, then reduce to a gentle simmer. Cook uncovered for 15 to 20 minutes, or until the potatoes are perfectly fork-tender and the flavors have melded into a fragrant, golden soup.

Step 4: Add Dairy and Cheese

Once your veggies are tender, stir in the whole milk and heavy cream for that ultra-luxurious texture the Zucchini Corn Chowder Recipe is known for. If you opted for Parmesan cheese, sprinkle it in now and let it melt, stirring well. Simmer for another 5 minutes so the soup is hot and silky-smooth, but don’t let it boil at this point.

Step 5: Blend for Creaminess

To achieve the dreamiest consistency, use an immersion blender right in the pot to blend part of the soup until it’s partially pureed, leaving plenty of chunky bits for texture. (Alternatively, you can ladle 1–2 cups of soup into a blender, pulse, then return it to the pot.) This step is the secret to chowder with body and character!

Step 6: Garnish and Serve

Ladle the steaming chowder into bowls and top with freshly chopped parsley. This final flourish adds a splash of green and a flash of herbal brightness that pulls everything together.

How to Serve Zucchini Corn Chowder Recipe

Garnishes

Garnishing your bowl makes the Zucchini Corn Chowder Recipe look every bit as amazing as it tastes. You can go classic with a scattering of chopped fresh parsley, or let your creativity shine with a sprinkle of extra grated Parmesan, a drizzle of olive oil, or even a few crispy croutons. For extra color, a pinch of red pepper flakes gives each bowl a gentle, warming kick.

Side Dishes

This chowder pairs beautifully with crusty bread — think a thick slice of sourdough or a chewy baguette to soak up that silky broth. A fresh, simple salad with lemony vinaigrette is another perfect side that brings crunch and contrast. If you’re feeling like a feast, try serving it alongside grilled cheese sandwiches or savory biscuits for an extra comforting meal.

Creative Ways to Present

If you want to impress guests (or just treat yourself extra special), serve the Zucchini Corn Chowder Recipe in bread bowls for a bakery-worthy experience. For a delightful brunch, ladle it into small mugs for easy sipping. You can even top each bowl with crispy fried leeks or a swirl of herbed yogurt for a restaurant-style flourish at home.

Make Ahead and Storage

Storing Leftovers

Leftover chowder stores well in the fridge, making it ideal for meal prep. Simply cool the soup completely before transferring to an airtight container. It will keep for up to four days, and the flavors only get richer and more developed!

Freezing

Although traditional chowders with dairy can change texture once frozen, you can absolutely freeze the Zucchini Corn Chowder Recipe for later. For best results, let the chowder cool, then freeze it in individual portions. When ready to eat, gently thaw in the fridge overnight and give it a good stir as you reheat.

Reheating

To reheat, pour the chowder into a saucepan and warm over medium-low heat, stirring gently to ensure it’s evenly heated through. Avoid boiling, as this can cause the dairy to separate; gentle, patient warming will keep the texture perfect.

FAQs

Can I make this soup vegan?

Absolutely! For a vegan version of the Zucchini Corn Chowder Recipe, simply swap the milk and heavy cream with your favorite unsweetened plant-based milk (such as oat or almond) and skip the Parmesan or use a dairy-free cheese alternative. The soup will still turn out beautifully creamy and flavorful.

Can I use frozen zucchini or corn?

Yes, both fresh and frozen work well for this recipe. Frozen corn is especially handy outside of summer. If you use frozen zucchini, add it straight to the pot from frozen, and remember to adjust the cooking time slightly if you find it releases extra moisture.

How can I make this chowder thicker?

If you prefer a thick, stick-to-your-ribs chowder, simply blend a larger portion of the finished soup, or mash more of the potatoes before serving. You can also simmer the soup uncovered a bit longer to allow more liquid to evaporate, which naturally thickens it up.

What protein can I add if I want a heartier meal?

For extra protein, this chowder is lovely with cooked shredded chicken, crispy bacon, or even cannellini beans stirred in for a vegetarian option. Add the protein towards the end so it just heats through without overcooking.

Can I make the Zucchini Corn Chowder Recipe ahead of time?

Definitely! In fact, the flavors only deepen as the chowder sits. Prepare it a day ahead, store in the fridge, and reheat gently on the stove when you’re ready to serve. It’s an excellent make-ahead recipe for busy weeks or entertaining.

Final Thoughts

I truly hope you give the Zucchini Corn Chowder Recipe a spot in your regular rotation. It’s pure comfort, packed with gorgeous color and bright, summery flavor — and honestly, it’s just such a joy to cook and eat. Grab your favorite soup pot and dive in; this is one dish that always gets big smiles at the table!

Zucchini Corn Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 7 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Zucchini Corn Chowder recipe is a delightful summer soup that is creamy, flavorful, and comforting. Made with fresh zucchini, sweet corn, and a blend of seasonings, this chowder is perfect for a light yet satisfying meal.

Ingredients

Scale

Vegetable Chowder:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium zucchini, diced
2 cups corn kernels, fresh or frozen
1 medium potato, peeled and diced
1/2 teaspoon dried thyme
1/4 teaspoon smoked paprika
Salt and pepper to taste
3 cups vegetable broth
1 cup whole milk
1/2 cup heavy cream
1/4 cup grated Parmesan cheese (optional)
2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: Heat olive oil in a large pot. Sauté onion until softened, then add garlic.
Add Vegetables: Stir in zucchini, corn, potato, thyme, paprika, salt, and pepper. Cook for 5 minutes.
Cook Chowder: Pour in broth, simmer until potatoes are tender. Stir in milk, cream, and cheese. Simmer for 5 minutes.
Blend Soup: Use immersion blender for creamy texture. Garnish with parsley.

Notes

For a vegan version, use plant-based milk and omit the cheese or use a dairy-free alternative.
Add a pinch of red pepper flakes for a touch of heat.
Pairs perfectly with crusty bread.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American