Zucchini Corn Chowder is a comforting and creamy soup that brings together the sweetness of fresh corn and the tender bite of zucchini. This dish is packed with soft veggies, a touch of creaminess, and a hint of herbs that make every spoonful feel warm and satisfying. It’s a great way to enjoy the flavors of summer in a bowl.
I love making this chowder when zucchini and corn are at their peak because it really highlights their fresh, natural flavors. What’s great is that it’s easy to toss together, and you don’t need a lot of fancy ingredients to make it taste like something special. You can even add a little crispy bacon or fresh chives on top to give it a nice crunch and extra flavor.
My favorite way to enjoy zucchini corn chowder is with a slice of crusty bread for dipping. It’s perfect for a cozy lunch or a light dinner, especially on a cooler summer evening. This chowder always reminds me of lazy weekends in the garden, picking fresh veggies and then turning them into something delicious and homey.
Key Ingredients & Substitutions
Bacon: Bacon adds smokiness and salty crunch to the chowder. If you want a vegetarian version, try smoked paprika or a little smoked salt instead.
Zucchini: Fresh zucchini is mild and soft when cooked. If you can’t find zucchini, yellow summer squash works just as well.
Corn: Fresh corn gives sweetness and texture. Frozen corn is a great year-round substitute and keeps the soup tasty.
Potatoes: They thicken and add body. Use Yukon Gold or russets. For a lower carb version, try cauliflower florets instead.
Heavy Cream: It makes the chowder creamy and rich. Half-and-half or coconut milk work as lighter or dairy-free options.
How Do You Make the Chowder Creamy Without It Getting Too Thick or Lumpy?
The key to creamy chowder is making a smooth roux and gradually adding liquids to avoid lumps.
- First, cook butter, onions, and garlic, then sprinkle flour to create the roux. Stir constantly for 2 minutes to cook out the raw flour taste.
- When adding broth, whisk slowly and steadily to blend the flour without clumps forming.
- Simmer gently – boiling can break down the cream and cause separation, so add cream last and warm it through without boiling.
This technique helps get a velvety texture with no grainy bits, perfectly coating the tender vegetables.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it’s big enough to hold all ingredients and cooks evenly.
- Slotted spoon – makes it easy to remove and crumble the bacon after crisping.
- Wooden spoon or spatula – perfect for stirring the roux and vegetables without scratching the pot.
- Whisk – helps blend the broth smoothly into the roux without lumps.
- Measuring cups and spoons – for accuracy in liquids and seasonings.
- Knife and cutting board – for chopping zucchini, onion, potatoes, and garlic.
Flavor Variations & Add-Ins
- Use cooked ham or smoked sausage instead of bacon for a different smoky flavor.
- Stir in chopped fresh herbs like basil or dill for a bright, fresh taste.
- Add a splash of hot sauce or a pinch of cayenne pepper to give it a little kick.
- Mix in some cooked, shredded chicken or crab meat for extra protein and richness.
How to Make Zucchini Corn Chowder
Ingredients You’ll Need:
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 3 cups fresh or frozen corn kernels
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- Salt and pepper to taste
- Fresh chives or parsley for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook. So, you’ll have a warm, creamy chowder ready in about 40 minutes total — perfect for a cozy meal without too much waiting!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until it’s nice and crispy. Use a slotted spoon to take the bacon out and set it aside, but keep the bacon fat in the pot — that’s where you’ll cook the veggies.
2. Sauté Onion and Garlic:
Add the diced onion to the bacon fat and cook it for about 5 minutes, stirring occasionally, until it’s soft and see-through. Then, add the minced garlic and cook for one more minute until it smells amazing.
3. Make the Roux:
Stir in the butter until melted, then sprinkle the flour over the onions and garlic. Keep stirring for about 2 minutes — this thickens your chowder and gives it a creamy base.
4. Add Broth, Potatoes, and Thyme:
Slowly pour in the broth while whisking to keep it smooth. Toss in the diced potatoes and thyme. Bring everything to a boil, then lower the heat and let it simmer until the potatoes are tender — around 10 to 15 minutes.
5. Add Zucchini and Corn:
Put the zucchini and corn kernels into the pot. Cook for another 5 to 7 minutes until the zucchini is soft but still holds its shape.
6. Stir in the Cream and Season:
Pour in the heavy cream and heat gently without letting it boil. Add salt and freshly ground black pepper to taste. Give it a good stir to mix all the flavors.
7. Serve and Garnish:
Ladle the chowder into bowls. Sprinkle the crispy bacon on top and garnish with fresh chives or parsley. Don’t forget some crusty bread for dipping — it’s the perfect finishing touch!
Can I Use Frozen Corn and Zucchini?
Absolutely! Frozen corn and zucchini work perfectly for this chowder. Just thaw them before adding to the pot, and adjust the cooking time slightly if needed to avoid overcooking.
How Can I Make This Chowder Dairy-Free?
You can substitute the heavy cream with coconut milk or a plant-based cream alternative. For butter, try using olive oil or a dairy-free spread to keep it creamy without dairy.
Can I Prepare This Chowder Ahead of Time?
Yes! Make the chowder up to 2 days in advance and store it in the fridge. Reheat gently on the stove so it doesn’t curdle, and stir occasionally to keep it smooth.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat, adding a splash of broth or cream if the chowder thickens too much.
