Zucchini Corn Chowder is a creamy, comforting soup that feels like sunshine in a bowl. It blends tender chunks of zucchini with sweet corn, all swimming in a rich, velvety broth that’s just right for those cozy days when you want something warm but still fresh. The gentle sweetness of the corn and the mild flavor of the zucchini make this chowder a perfect balance of tastes and textures.
I love making this chowder when zucchini is fresh and corn is sweet from summer markets. It’s one of those recipes where you can toss in a handful of ingredients and end up with a soup that feels homemade and special. If you like, you can add a little extra kick with some pepper or a sprinkle of fresh herbs on top. I always find myself craving a second bowl — it’s just that good.
When I serve this chowder, I like to pair it with crusty bread or a simple green salad to keep things light and satisfying. It’s a great dish to enjoy for lunch or a casual dinner when you want something that warms you up without being heavy. Plus, it’s a fantastic way to use up summer vegetables and feel a little bit like a kitchen wizard.
Key Ingredients & Substitutions
Bacon: Adds smoky flavor and crisp texture. For a vegetarian option, skip the bacon or use smoked paprika or a few drops of liquid smoke to mimic that deep flavor.
Zucchini: Fresh zucchini is best for its tender bite. If you can’t find zucchini, yellow squash is a great substitute with a similar texture and mild taste.
Corn: Fresh corn gives natural sweetness and crunch. Frozen corn works well too and is a convenient year-round option without losing much flavor.
Dairy: Whole milk and heavy cream create a rich chowder. For a lighter version, use half-and-half or coconut milk for a dairy-free twist, though the flavor and texture will be slightly different.
Flour & Butter: These thicken the chowder. To make it gluten-free, substitute flour with cornstarch or a gluten-free flour blend.
How Do I Get the Chowder Thick and Creamy Without It Turning Gritty?
The thickening step is key to a smooth, creamy chowder:
- After cooking your veggies, sprinkle the flour evenly and stir well. This cooks off the raw flour taste.
- When adding broth, pour it in slowly while stirring constantly to avoid lumps.
- Simmer gently after adding milk and cream; high heat can cause the dairy to separate or taste grainy.
- If thickening isn’t enough, mix a little extra flour or cornstarch with cold water and stir it in, cooking a few more minutes.
Taking your time with these steps ensures a silky chowder without clumps or grit. A gentle stir and steady heat make all the difference!
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it holds all ingredients and heats evenly.
- Slotted spoon – helps remove the crispy bacon without drippings splattering.
- Knife and cutting board – for chopping vegetables easily and safely.
- Measuring cups and spoons – keeps everything accurate to get the right consistency.
- Spoon or ladle – for serving the hot chowder easily.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage or ham to add different smoky or meaty flavors.
- Add chopped fresh herbs like chives or thyme in the soup for extra freshness.
- Mix in some chopped cooked potatoes for extra heartiness.
- Use coconut milk instead of dairy for a dairy-free, tropical twist.
Zucchini Corn Chowder Recipe
Ingredients You’ll Need:
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 3 medium zucchinis, diced
- 4 cups fresh corn kernels (about 4 ears) or frozen corn
- 3 cups vegetable or chicken broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and black pepper to taste
- Fresh parsley or thyme sprigs for garnish
How Much Time Will You Need?
This chowder takes about 10 minutes to prep your vegetables and bacon, and around 25 minutes to cook everything until tender and creamy. In total, expect about 35 minutes from start to finish—quick enough for a comforting weeknight meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s nice and crispy. Scoop the bacon out with a slotted spoon and set it aside. Keep the bacon fat in the pot—that’s where most of the flavor is!
2. Sauté the Vegetables:
Add the butter to the bacon fat and let it melt. Toss in the chopped onion, carrots, and celery. Stir and cook these veggies for 5 to 7 minutes until they soften and smell wonderful.
3. Add Garlic and Fresh Veggies:
Mix in the minced garlic and sauté for about 1 minute. Then add the diced zucchini and corn kernels. Let everything cook for 3 to 4 minutes, stirring now and then.
4. Thicken the Chowder:
Sprinkle the flour over the veggies and stir well, cooking for 1 to 2 minutes to get rid of the raw flour taste. Slowly pour in the broth while stirring continuously to keep it smooth. When everything is mixed, bring the soup to a gentle simmer.
5. Add Milk, Cream, and Herbs:
Pour in the milk and heavy cream. Stir in the thyme leaves. Let the chowder simmer gently for 10 to 15 minutes. You’ll notice it thickens a bit and the vegetables become tender.
6. Season and Serve:
Give your chowder a taste and add salt and pepper as you like. Ladle the warm chowder into bowls, sprinkle crispy bacon on top, and garnish with fresh parsley or thyme sprigs for a fresh finish.
Enjoy your delicious zucchini corn chowder — it’s creamy, cozy, and packed with garden-fresh flavors!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works great when fresh isn’t available. Just thaw it before adding to the pot, or toss it in frozen and cook a little longer until tender.
How Can I Make This Chowder Dairy-Free?
Swap the milk and heavy cream for coconut milk or any plant-based milk. Keep in mind the flavor will be a bit different but still delicious and creamy.
Can I Prepare This Chowder in Advance?
Yes! Make the chowder ahead, store it in the fridge for up to 3 days, and reheat gently on the stove. Stir well while warming to keep it creamy.
How Do I Thicken the Chowder If It’s Too Thin?
Mix a tablespoon of flour or cornstarch with cold water to make a slurry, then stir it into the simmering chowder. Cook a few more minutes until it thickens to your liking.
