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Summer Corn and Zucchini Chowder – Delicious Summer Recipe

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Summer Corn and Zucchini Chowder is a creamy and comforting vegetable soup made with sweet corn, tender zucchini, potatoes, and aromatic herbs. This easy homemade chowder highlights fresh summer produce and creates a satisfying meal perfect for lunch or dinner.

Ingredients

Scale
  • 3 cups sweet corn kernels (fresh or frozen)
  • 2 medium zucchini, diced
  • 1 medium potato, peeled and diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup milk or light cream
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook for about 4–5 minutes until softened.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the diced potato, corn kernels, and zucchini to the pot.
  5. Pour in the vegetable broth and bring the mixture to a gentle boil.
  6. Reduce the heat and simmer for about 15 minutes until the potatoes are tender.
  7. Use an immersion blender to blend a small portion of the soup to slightly thicken the chowder while keeping chunks of vegetables.
  8. Stir in the milk or cream and add thyme, salt, and black pepper.
  9. Simmer gently for another 3–5 minutes until the chowder becomes creamy and well combined.
  10. Serve warm and garnish with fresh parsley if desired.

Notes

  • Fresh corn provides the sweetest flavor, but frozen corn works well year-round.
  • Blend only a small portion of the soup to maintain the chunky chowder texture.
  • Add extra broth if the chowder becomes too thick.
  • Fresh herbs such as basil or chives can enhance the flavor.
  • This chowder stores well in the refrigerator for up to 3 days.

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