Summer Zucchini and Corn Chowder
This corn chowder recipe is light and brothy, perfect for summer! Packed with bacon, corn, zucchini and potatoes, it’s a satisfying soup for the season.
I’m the type of gal that eats soup year-round, but I do like my summer soups to be a bit lighter and packed with veggies! I think this recipe is the very best corn chowder for the summer months.
I will admit that I know creamy soups are typically reserved for winter, but this is NOT a super heavy cream soup! It’s a bit brothy, and the number of veggies in it really help lighten it up. And there’s no roux, which means there’s no added flour!
The flavor base for this soup comes from cooked bacon. I make use of the bacon fat to sauté the veggies and add simple seasoning that is almost reminiscent of a shrimp boil. I know you’ll love it!
If using fresh sweet corn, I recommend standing the ear of corn upright in a large bowl. Run your knife downward so the kernels fall directly into the bowl. This technique saves a lot of grief, I promise.
Recipe Variations
This is a flexible recipe, and there are plenty of adjustments you can make to the ingredients. Here are a few ideas:
- If you’re making this in the summer months, I recommend using fresh sweet corn on the cob! You can really tell a difference in the sweetness of the corn kernels. But of course, it’s totally fine to substitute canned or frozen corn if that is what you have.
- Use chicken bone broth or homemade chicken stock for a nutritional boost.
- Add more vegetables like diced bell peppers, yellow squash, diced green beans or even chopped broccoli.
- Substitute whatever type of potato you have for the red potatoes! I really like Yukon gold potatoes in this soup. I don’t peel the potatoes because there is good nutrition in the skin (and I’m a little lazy), but you are welcome to peel them.
- This is not a super thick soup because we do not make a roux. If you like a thicker soup, remove about 2 cups of the soup (including veggies and potatoes) and blend it until smooth, then return it to the pot. This will help the chowder have a thicker texture.
- Add 1-2 cups of shredded chicken right before serving for additional protein.
Serving Suggestions
Serve this summer corn chowder warm, garnished with fresh parsley and a sprinkle of Old Bay seasoning (or your favorite Cajun seasoning). I like to pair it with a piece of crusty sourdough bread, cheddar biscuits, oyster crackers, spoonbread or cornbread.
On the side, consider serving a simple mixed greens salad or wedge salad!
Storing Leftovers
Allow the chowder to cool completely before storing in the fridge. Transfer it to an airtight container and refrigerate for up to 4 days.
Expect this soup to thicken as it rests in the refrigerator. To loosen it back up, add a splash of broth or water when reheating.
I recommend reheating on the stovetop until warmed through, stirring frequently. If reheating in the microwave, reheat in 1 minute increments at half power.
I do not recommend freezing this soup. The cream will separate and the vegetables will lose their crispy texture!
I hope that you love this Summer Zucchini and Corn Chowder! If you make it, I’d love to hear how it went in the comments below.
Summer Zucchini and Corn Chowder
Ingredients
- 3 strips bacon, diced or roughly chopped
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 3 celery ribs, chopped
- 2 medium carrots, peeled, chopped
- 3 garlic cloves, minced
- ½ teaspoon Italian seasoning, plus more for serving
- ½ teaspoon Old Bay seasoning, or Cajun seasoning
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 4 red potatoes, washed, sliced into ½-inch pieces
- 4 cups chicken broth
- 4 ears sweet corn, husk and silk removed, kernels cut from cob
- 1 medium medium zucchini, sliced
- 1 cup heavy whipping cream
- 1 bay leaf
- fresh parsley or green onions, chopped, optional for garnish
Instructions
- Add bacon to a cold Dutch oven or large pot. Sauté over medium heat for 5 minutes, or until the bacon begins to brown. Remove the bacon to a paper towel lined plate to drain. Remove all but 1 teaspoon of the bacon pat from the pot.
- Add butter, onions, celery, carrots, Italian seasoning, Old Bay (or Cajun seasoning) salt, and pepper to the pot. Sauté, stirring occasionally for 5-7 minutes, until the onions are softened. Add garlic and cook until fragrant, about 30 seconds.
- Add cut potatoes and broth. Increase heat to medium-high. Allow it to come to a boil, then lower the heat back to medium and simmer for 10 minutes.
- Add corn, zucchini, heavy cream, and bay leaf. Continue to simmer on low for 8-10 minutes, or until the vegetables are tender and the soup has thickened. The potatoes should be able to be easily pierced through with a fork.
- Remove and discard the bay leaf, and season to taste with salt and pepper.
- Serve garnished with fresh chopped parsley and a sprinkle of Old Bay seasoning. Enjoy!
