What the heck is this?
Okay, so picture this: it’s peak summer, your garden is exploding with zucchini (again), and you’ve got more corn than you know what to do with. Enter this ridiculously good chowder that’s like a warm hug in a bowl but won’t make you feel like you need a nap afterward. This isn’t your heavy, cream-bomb chowder from winter — it’s bright, fresh, and loaded with all the good summer stuff. Think sweet corn kernels that pop in your mouth, tender zucchini that doesn’t turn to mush, and just enough creaminess to make it feel indulgent. My neighbor literally asked for the recipe after one spoonful, and she’s the type who “doesn’t really do soup in summer.” Well, she does now.
Why You’ll Love This Recipe
- Uses up all that summer produce taking over your kitchen
- Creamy without being heavy — perfect for those weird in-between weather days
- Ready in 30 minutes flat (seriously)
- Tastes even better the next day (hello, meal prep queen)
- Kid-approved but sophisticated enough for dinner parties
- Bacon makes everything better (obviously)
The Good Stuff You’ll Need
For the Base:
- 4 strips thick-cut bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 1 bay leaf
For the Stars of the Show:
- 3 cups fresh corn kernels (about 4 ears, or use frozen if you must)
- 2 medium zucchini, diced (don’t peel them — we like texture here)
- 2 medium potatoes, peeled and cubed
- 1 cup heavy cream (or half-and-half if you’re being good)
For the Magic:
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt and black pepper to taste
- 1/4 tsp smoked paprika
- Pinch of cayenne (optional, but why not live a little?)
For Finishing:
- Fresh chives or parsley, chopped
- Extra bacon bits (because duh)
- A drizzle of good olive oil
- Crusty bread for dunking
Let’s Do This
Step 1: Bacon First (Always)
In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crispy and golden. Don’t rush this — good bacon fat is the foundation of great flavor. Remove bacon with a slotted spoon and set aside, but leave that beautiful fat in the pot.
Step 2: Build the Base
Add onion, celery, and carrots to the bacon fat. Sauté for about 5 minutes until they start to soften and smell amazing. Add garlic and cook for another minute until fragrant. Sprinkle in the flour and stir it around for 2 minutes — this is going to thicken everything up nicely.
Step 3: Add the Good Stuff
Slowly whisk in the broth, making sure to scrape up any brown bits from the bottom (that’s flavor gold, people). Add the bay leaf, potatoes, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes until potatoes are almost tender.
Step 4: Corn and Zucchini Party
Add the corn kernels and zucchini. Simmer for another 8-10 minutes until everything is tender but the zucchini still has some bite. Remove the bay leaf because nobody wants to bite into that.
Step 5: Make It Creamy
Lower the heat and stir in the cream. Season with salt, pepper, smoked paprika, and cayenne. Taste and adjust — more salt? More pepper? You’re the boss of your chowder.
Step 6: Serve and Shine
Ladle into bowls and top with the crispy bacon, fresh herbs, and a drizzle of olive oil. Serve with crusty bread and watch people’s faces light up.
Serving Suggestions
Pair this with a crisp white wine like Sauvignon Blanc or a light beer. If you’re feeling fancy, add a dollop of crème fraîche and some microgreens on top. For a lighter meal, serve with a simple arugula salad dressed with lemon vinaigrette.
Switch It Up
Go Vegetarian: Skip the bacon and use olive oil instead. Add a parmesan rind while simmering for extra depth.
Make It Lighter: Use milk instead of cream, or go half-and-half all the way.
Spice It Up: Add diced jalapeños with the garlic, or stir in some hot sauce at the end.
Protein Boost: Throw in some cooked shrimp or crab in the last few minutes.
Herb Garden: Try fresh basil, oregano, or even a bit of mint for something different.
Make-Ahead Tips
This chowder actually gets better overnight as the flavors meld together. Store in the fridge for up to 4 days. When reheating, add a splash of broth or cream if it’s gotten too thick. You can also freeze it for up to 3 months, but add the cream when you reheat, not before freezing.
Questions People Actually Ask
Q: Can I make this dairy-free? A: Absolutely! Use coconut milk instead of cream — it adds a subtle sweetness that’s really nice with the corn.
Q: My zucchini turned to mush. What happened? A: You probably cooked it too long. Add the zucchini in the last 8-10 minutes and keep it at a gentle simmer, not a rolling boil.
Q: Can I use frozen corn? A: Sure, but thaw it first and pat it dry. Fresh is better for texture, but frozen works in a pinch.
Q: How do I know when it’s thick enough? A: It should coat the back of a spoon but still be soup-like, not pasta sauce-thick. Remember, it’ll thicken as it cools too.
Q: Can I make this in a slow cooker? A: Cook the bacon and veggies first, then transfer to slow cooker with broth and potatoes. Cook on low for 4 hours, add corn and zucchini in the last 30 minutes, then stir in cream at the end.
Print
Summer Corn and Zucchini Chowder: The Bowl That Tastes Like Sunshine
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Okay, so picture this: it’s peak summer, your garden is exploding with zucchini (again), and you’ve got more corn than you know what to do with. Enter this ridiculously good chowder that’s like a warm hug in a bowl but won’t make you feel like you need a nap afterward. This isn’t your heavy, cream-bomb chowder from winter — it’s bright, fresh, and loaded with all the good summer stuff. Think sweet corn kernels that pop in your mouth, tender zucchini that doesn’t turn to mush, and just enough creaminess to make it feel indulgent. My neighbor literally asked for the recipe after one spoonful, and she’s the type who “doesn’t really do soup in summer.” Well, she does now.
Ingredients
For the Base:
- 4 strips thick-cut bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 1 bay leaf
For the Stars of the Show:
- 3 cups fresh corn kernels (about 4 ears, or use frozen if you must)
- 2 medium zucchini, diced (don’t peel them — we like texture here)
- 2 medium potatoes, peeled and cubed
- 1 cup heavy cream (or half-and-half if you’re being good)
For the Magic:
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt and black pepper to taste
- 1/4 tsp smoked paprika
- Pinch of cayenne (optional, but why not live a little?)
For Finishing:
- Fresh chives or parsley, chopped
- Extra bacon bits (because duh)
- A drizzle of good olive oil
- Crusty bread for dunking
Instructions
In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crispy and golden. Don’t rush this — good bacon fat is the foundation of great flavor. Remove bacon with a slotted spoon and set aside, but leave that beautiful fat in the pot.
Add onion, celery, and carrots to the bacon fat. Sauté for about 5 minutes until they start to soften and smell amazing. Add garlic and cook for another minute until fragrant. Sprinkle in the flour and stir it around for 2 minutes — this is going to thicken everything up nicely.
Slowly whisk in the broth, making sure to scrape up any brown bits from the bottom (that’s flavor gold, people). Add the bay leaf, potatoes, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes until potatoes are almost tender.
Add the corn kernels and zucchini. Simmer for another 8-10 minutes until everything is tender but the zucchini still has some bite. Remove the bay leaf because nobody wants to bite into that.
Lower the heat and stir in the cream. Season with salt, pepper, smoked paprika, and cayenne. Taste and adjust — more salt? More pepper? You’re the boss of your chowder.
Ladle into bowls and top with the crispy bacon, fresh herbs, and a drizzle of olive oil. Serve with crusty bread and watch people’s faces light up.
Notes
Pair this with a crisp white wine like Sauvignon Blanc or a light beer. If you’re feeling fancy, add a dollop of crème fraîche and some microgreens on top. For a lighter meal, serve with a simple arugula salad dressed with lemon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~280 kcal per serving
- Protein: ~8g