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Summer Corn and Zucchini Chowder

Summer corn and zucchini chowder is a creamy, golden pot of chowder made by simmering corn and diced zucchini until tender, then blending part of the soup for a chunky finish. Crispy bacon, smoked paprika, and fresh herbs round it out with a bright, summery flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Base ingredients
  • 1 can (or 15 oz) fresh corn, kernels cut off (or 3 cups frozen)
  • 3 zucchini, diced
  • 4 strip bacon, diced
  • 1 onion, diced
  • 3 clove garlic, minced
  • 2 cup chicken or vegetable broth
  • 2 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 2 tbsp flour
  • 0.5 tsp smoked paprika
  • fresh basil, chives, and extra corn for garnish
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon
  1. Cook the bacon in a large Dutch oven until crispy, then remove and set aside.
Build the chowder base
  1. Sauté the onion in the bacon fat and butter over medium heat for 4 minutes, then add the garlic and flour and cook 1–2 minutes until fragrant.
  2. Gradually add the broth, milk, and cream, then stir in the corn and smoked paprika.
Simmer and tenderize
  1. Simmer the soup for 12–15 minutes to blend flavors, keeping it at a gentle bubbling surface.
  2. Add the zucchini and cook for 5 more minutes until just tender.
Blend for creamy, chunky texture
  1. Blend 2 cups of the soup smooth, then return it to the pot to create a creamy, chunky chowder.
Finish and serve
  1. Season with salt and pepper to taste, and serve topped with crispy bacon, fresh basil, chives, and extra corn.

Notes

Pro tip: whisk the flour into the aromatics for 1–2 minutes before adding liquids so the chowder thickens smoothly. Store leftovers in the refrigerator up to 3 days; reheat gently, as dairy can thicken when cold. Freezing: no, the texture of blended dairy can become grainy after thawing. For a lighter option, swap whole milk + heavy cream for half-and-half (or use all milk) and simmer a few extra minutes to reach the same thickness.