Best Summer Corn and Zucchini Chowder
The best Summer Corn and Zucchini Chowder is creamy, comforting, and packed with fresh summer flavors. After making this chowder dozens of times, I’ve discovered the trick to keeping it perfectly creamy without a roux. Keep reading for my tips on preventing a watery chowder. If you love recipes like this, you’ll also enjoy Garlic Butter One-Pan Meatballs and Potatoes and Honey BBQ Chicken and Rice.
Why This Best Summer Corn and Zucchini Chowder Is Pure Comfort
- Perfect for summer cookouts
- Creamy without heavy cream
- Packed with fresh summer flavors
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.
- frozen corn kernels
- zucchini
- yellow onion
- garlic
- potatoes
- chicken broth
- fresh basil
- red pepper flakes
- salt
- black pepper
- Optional: shredded cheese
- Optional: crispy bacon
- Optional: chopped green onions
đź“ť Ingredient Notes
- potatoes: Any variety works, but Yukon Golds hold their shape well.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Pays for itself vs takeout by creating a creamy soup without a heavy roux. → See on Amazon
- Good Quality Chicken Broth — Better flavor means less seasoning needed. → See on Amazon
How to Make Best Summer Corn and Zucchini Chowder
- Sauté onion and garlic: In a large pot, sauté onion and garlic until softened.
- Add potatoes and broth: Add potatoes, broth, and seasonings. Simmer until potatoes are tender.
- Add corn and zucchini: Stir in corn and zucchini. Cook until zucchini is tender.
- Blend until creamy: Use an immersion blender to blend until creamy, leaving some chunks for texture.
- Stir in basil and serve: Stir in fresh basil and serve with your favorite toppings.
Cook's Tips for Perfect Best Summer Corn and Zucchini Chowder
- Common mistake and fix: Don't overcook the zucchini to prevent a watery chowder. Cook until just tender, then blend to your desired consistency.
- Pro tip: For a vegetarian version, use vegetable broth instead of chicken broth.
- Pro tip: Make it spicy by adding diced jalapeño or a pinch of cayenne pepper.
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: Make ahead and reheat for a quick and easy meal.
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, stirring occasionally. Microwave: Reheat in the microwave, stirring every 2 minutes until heated through.
Recipe Notes
- Chef tip: For a lighter version, use low-sodium broth and skip the optional toppings.
- Best substitution: Substitute frozen corn with fresh for a pop of color and flavor.
- Make-ahead: Prepare the ingredients ahead of time and store separately. Combine and cook when ready to serve.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If the chowder is too thick, thin it out with a little more broth or water. If it's too thin, simmer uncovered until desired consistency is reached.
Want to level up this recipe?
Heavy Bottom Pot — Even heat distribution prevents hot spots and burning. → Check price on Amazon
Best Summer Corn and Zucchini Chowder
Ingredients
Main Ingredients
- frozen corn kernels
- zucchini
- yellow onion
- garlic
- potatoes
- chicken broth
Seasonings
- fresh basil
- red pepper flakes
- salt
- black pepper
Optional Toppings
- shredded cheese
- crispy bacon
- chopped green onions
Instructions
- Sauté onion and garlic: In a large pot, sauté onion and garlic until softened.
- Add potatoes and broth: Add potatoes, broth, and seasonings. Simmer until potatoes are tender.
- Add corn and zucchini: Stir in corn and zucchini. Cook until zucchini is tender.
- Blend until creamy: Use an immersion blender to blend until creamy, leaving some chunks for texture.
- Stir in basil and serve: Stir in fresh basil and serve with your favorite toppings.
Notes
- Chef tip: For a lighter version, use low-sodium broth and skip the optional toppings.
- Best substitution: Substitute frozen corn with fresh for a pop of color and flavor.
- Make-ahead: Prepare the ingredients ahead of time and store separately. Combine and cook when ready to serve.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If the chowder is too thick, thin it out with a little more broth or water. If it's too thin, simmer uncovered until desired consistency is reached.
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, stirring occasionally.
- Microwave reheat: Reheat in the microwave, stirring every 2 minutes until heated through.
- Make ahead: Make ahead and reheat for a quick and easy meal.
Nutrition Per Serving
- Calories: 220
- Protein: 8g
- Fat: 3g
- Carbs: 40g
- Fiber: 5g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 5mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Summer Corn and Zucchini Chowder FAQs
Yes, make ahead and reheat for a quick and easy meal.
Overcooking the zucchini can release too much water. Cook until just tender, then blend to your desired consistency.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, combine all ingredients except basil in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in basil before serving.
Reheat in a saucepan over medium heat, stirring occasionally, or in the microwave, stirring every 2 minutes until heated through.
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!
