Best Summer Corn and Zucchini Chowder

The best Summer Corn and Zucchini Chowder is here! After making this countless times, I’ve perfected the creaminess and balanced flavors. This fresh, cozy soup is perfect for summer cookouts. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Raspberry Oatmeal Crumble Bars and Blackberry Cobbler Bars.

What You'll Need for Best Summer Corn and Zucchini Chowder

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 4 ears of corn
• 2 medium zucchinis
• 1 large onion
• 4 cloves garlic
• 4 slices bacon
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups milk
• 2 cups shredded cheddar cheese
• Salt
• Pepper
• Thyme
• Paprika
• Cayenne pepper (optional)
• Chopped fresh parsley
• Optional: Crumbled bacon
• Optional: Shredded cheese
• Optional: Chopped fresh parsley

How to Make Best Summer Corn and Zucchini Chowder

1. Step 1: Cut the kernels off the corn and set aside. Dice the zucchini, onion, and garlic.
2. Step 2: In a large pot, cook the bacon until crispy. Remove the bacon and set aside, but keep the grease in the pot.
3. Step 3: Add the onion, garlic, and zucchini to the pot. Cook until softened. Add the corn and cook for another 5 minutes.
4. Step 4: Stir in the chicken broth, heavy cream, and milk. Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Step 5: Use an immersion blender to blend the soup until it reaches your desired consistency. Stir in the shredded cheese until melted.
6. Step 6: Serve the soup hot, topped with crumbled bacon, shredded cheese, and chopped fresh parsley.

Storing & Reheating Best Summer Corn and Zucchini Chowder

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: The soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Freezing Best Summer Corn and Zucchini Chowder

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a saucepan over medium heat or in the microwave. Microwave: Stir occasionally until heated through.

Recipe Notes

• Chef tip: For a vegetarian version, skip the bacon and use vegetable broth.
• Best substitution: Substitute the zucchini with yellow squash.
• Make-ahead: The soup can be made up to 2 days ahead.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the soup is too thick, add more milk. If it's too thin, let it simmer longer to reduce.

Best Summer Corn and Zucchini Chowder

⏱

Prep

15 mins

🍳

Cook

40 mins

⏳

Total

55 mins

🍽

Serves

6 servings

🥗

Diet

Dairy

Ingredients

Main Ingredients

• 4 ears of corn
• 2 medium zucchinis
• 1 large onion
• 4 cloves garlic
• 4 slices bacon
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups milk
• 2 cups shredded cheddar cheese

Seasonings

• Salt
• Pepper
• Thyme
• Paprika
• Cayenne pepper (optional)
• Chopped fresh parsley

Optional Toppings

• Crumbled bacon
• Shredded cheese
• Chopped fresh parsley

Instructions

1. Step 1: Cut the kernels off the corn and set aside. Dice the zucchini, onion, and garlic.
2. Step 2: In a large pot, cook the bacon until crispy. Remove the bacon and set aside, but keep the grease in the pot.
3. Step 3: Add the onion, garlic, and zucchini to the pot. Cook until softened. Add the corn and cook for another 5 minutes.
4. Step 4: Stir in the chicken broth, heavy cream, and milk. Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Step 5: Use an immersion blender to blend the soup until it reaches your desired consistency. Stir in the shredded cheese until melted.
6. Step 6: Serve the soup hot, topped with crumbled bacon, shredded cheese, and chopped fresh parsley.

Notes

• Chef tip: For a vegetarian version, skip the bacon and use vegetable broth.
• Best substitution: Substitute the zucchini with yellow squash.
• Make-ahead: The soup can be made up to 2 days ahead.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the soup is too thick, add more milk. If it's too thin, let it simmer longer to reduce.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a saucepan over medium heat or in the microwave.
• Microwave reheat: Stir occasionally until heated through.
• Make ahead: The soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 450
• Protein: 18g
• Fat: 28g
• Carbs: 35g
• Fiber: 4g
• Sugar: 8g
• Sodium: 800mg
• Cholesterol: 95mg
• Sat. Fat: 16g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Summer Corn and Zucchini Chowder FAQs

A Warm Final Note

I can’t wait for you to try Best Summer Corn and Zucchini Chowder and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!