Cool Down and Cozy Up with Summer Corn and Zucchini Chowder

Who says chowder is just for sweater weather? This Summer Corn and Zucchini Chowder is the sunshiney sister of traditional creamy soups—light yet satisfying, fresh yet comforting. It’s a creamy vegetable chowder that lets the season’s best produce shine through, and yes, it’s totally a gluten-free summer soup that tastes like a hug in a bowl.

If your garden’s bursting with zucchini or your farmer’s market has sweet corn galore, this is the dish that puts it all to good use. It’s the perfect way to bridge that awkward gap between salad fatigue and not-quite-fall cravings.

Why You’ll Love This Summer Corn and Zucchini Chowder

• It’s creamy without being heavy—ideal for warm days.
• The corn zucchini soup base is naturally sweet and hearty.
• Bacon adds a touch of smoky richness (because, bacon).
• It’s easy to make, freezes well, and checks the gluten-free summer soup box.

Ingredients

• 4 strips bacon, cooked and chopped
• ½ large yellow onion (about 75 g), diced
• 2 ribs celery (about 100 g), finely diced
• 5 ears corn, kernels removed (about 3½ cups or 560 g)
• 4 cloves garlic, minced
• 5 cups (1.2 L) low-sodium chicken broth
• 2 russet potatoes (about 500 g), peeled and diced into ¼-inch cubes
• 1¼ teaspoons kosher sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• ½ teaspoon dried parsley
• ¼ teaspoon thyme
• ⅛ teaspoon cayenne pepper
• 1 large zucchini (about 200 g), quartered lengthwise and sliced
• 1 large yellow squash (about 200 g), quartered lengthwise and sliced
• 2 cups (480 ml) half and half or whole milk

How to Make It

1. Crisp the Bacon: In a large Dutch oven or stockpot over medium heat, cook chopped bacon until golden and crispy, about 5 minutes. Remove and set aside.
2. Sauté the Veggies: Add onion and celery to the bacon drippings. Sauté for 3 minutes, then stir in the corn and cook another 4 minutes. Add garlic and cook until fragrant, about 1 minute.
3. Simmer: Pour in the chicken broth. Raise heat to medium-high and bring to a simmer. Add potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Reduce heat to medium and simmer for 10 minutes.
4. Add Summer Squash: Stir in the zucchini and yellow squash. Simmer for another 10–12 minutes, until the veggies are tender.
5. Blend for Creaminess: Carefully transfer 2 cups of the chowder to a blender and puree until smooth. Return to the pot.
6. Add Dairy: Stir in half and half or whole milk. Let the chowder rest off the heat for 10 minutes to thicken and let flavors meld.
7. Serve: Ladle into bowls and top with crispy bacon. Enjoy warm with crusty bread or a sprinkle of parmesan.

Tips to Make It Even Better

• Use fresh corn if possible—it makes a big difference in sweetness.
• Want it vegetarian? Skip the bacon and use veggie broth.
• Add fresh herbs like basil or chives for extra brightness.
• For a richer soup, use heavy cream instead of half and half.
• A squeeze of lemon before serving can lift the whole flavor profile.

From My Kitchen to Yours

This recipe was born from one of those “What do I do with all this zucchini?” moments. It was late August, the kids were running through sprinklers, and I wanted something hearty but not hot and heavy. I remembered my grandma’s corn chowder and gave it a summer twist with garden squash and a touch of spice.

Now it’s a family favorite. We keep a batch in the fridge for quick lunches, and it’s a hit at every potluck. Plus, it makes you feel like you’re eating something indulgent—even though it’s packed with veggies.

What to Serve with Summer Corn and Zucchini Chowder

• Crusty gluten-free bread or cornbread for dipping.
• A simple green salad with lemon vinaigrette.
• Grilled cheese (yes, even in summer—it’s comfort food!).
• Chilled white wine or a sparkling lemonade for a fresh finish.

How to Store It

Let the chowder cool completely before storing. Keep it in an airtight container in the fridge for up to 4 days.

To freeze, portion into freezer-safe bags or containers and label with the date. It keeps for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Avoid boiling after adding the dairy to keep the texture smooth.

FAQs

Can I use frozen corn?

Yes! Just use about 3½ cups and add directly to the pot—no thawing needed.

How do I make this dairy-free?

Use unsweetened oat milk or coconut milk for a creamy alternative.

Can I add protein?

Absolutely! Shredded chicken or even shrimp would be delicious.

Is this kid-friendly?

Very! The mild flavours and creamy texture are usually a win with little ones. Skip the cayenne if needed.

This Summer Corn and Zucchini Chowder is the soup you didn’t know your summer needed. Light, creamy, and bursting with garden goodness, it’s comfort food that still feels seasonally fresh. So go ahead—grab a spoon, take a seat on the porch, and soak in every bite.

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Summer Corn and Zucchini Chowder

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• Author: Amanda Thompson
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Summer Corn and Zucchini Chowder is a light yet creamy twist on classic chowder. Packed with sweet corn, zucchini, yellow squash, and tender potatoes, it’s finished with smoky bacon and a splash of cream. Perfect for summer meals when you want comfort without the heaviness.

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Ingredients

Scale 1x2x3x

• 4 strips bacon, cooked and chopped

• ½ large yellow onion (75 g), diced

• 2 ribs celery (100 g), finely diced

• 5 ears corn, kernels removed (about 3½ cups / 560 g)

• 4 cloves garlic, minced

• 5 cups (1.2 L) low-sodium chicken broth

• 2 russet potatoes (500 g), peeled and diced into ¼-inch cubes

• 1¼ tsp kosher sea salt

• ½ tsp ground black pepper

• ½ tsp paprika

• ½ tsp dried parsley

• ¼ tsp thyme

• ⅛ tsp cayenne pepper

• 1 large zucchini (200 g), quartered lengthwise and sliced

• 1 large yellow squash (200 g), quartered lengthwise and sliced

• 2 cups (480 ml) half and half or whole milk

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Instructions

• In a large Dutch oven, cook bacon over medium heat until crispy. Remove and set aside.

• Add onion and celery to bacon drippings, sauté 3 minutes. Stir in corn and cook 4 minutes. Add garlic and cook 1 minute.

• Pour in chicken broth, bring to a simmer. Add potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Simmer 10 minutes.

• Add zucchini and yellow squash. Cook another 10–12 minutes until vegetables are tender.

• Blend 2 cups of chowder until smooth, then return to pot.

• Stir in half and half or milk. Remove from heat, let rest 10 minutes.

• Serve hot topped with crispy bacon.

Notes

Fresh corn gives the best flavor, but frozen works too.

Make it vegetarian by skipping bacon and using vegetable broth.

Add shredded chicken or shrimp for more protein.

For extra richness, use heavy cream.

A squeeze of lemon before serving brightens the flavors.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American