If you’re searching for a comforting yet fresh way to celebrate the bounty of summer vegetables, look no further than this Summer Corn and Zucchini Chowder Recipe. It’s the perfect blend of creamy, hearty, and vibrant flavors, showcasing sweet corn and tender zucchini in a rich, silky broth that feels like a warm hug in a bowl. Whether you’re a seasoned cook or just looking for a wholesome meal that’s easy to pull together, this chowder hits all the right notes with each spoonful bursting with summer’s best ingredients.
Ingredients You’ll Need
Every ingredient in this chowder is thoughtfully chosen, creating a symphony of taste and texture. From the sweetness of fresh corn to the subtle earthiness of Yukon Gold potatoes, each element plays a crucial role in making this dish both colorful and satisfying.
- 1 tablespoon olive oil: The perfect base for sautéing and adding a gentle fruity depth.
- 1 medium yellow onion, diced: Brings natural sweetness and a mellow punch.
- 2 garlic cloves, minced: A touch of aromatic warmth to elevate the flavor.
- 2 medium carrots, peeled and chopped: Adds a subtle sweetness and beautiful color contrast.
- 2 celery stalks, chopped: Provides a fresh, crisp undertone and texture.
- 1 large zucchini, diced: Tender and mild, it soaks up the chowder’s rich broth perfectly.
- 2 ears fresh corn, kernels cut from the cob (or 1 ½ cups frozen corn): The star ingredient delivering bursts of natural sweetness.
- 2 medium Yukon Gold potatoes, peeled and diced: Gives creaminess and body that make the chowder feel indulgent.
- 1 teaspoon salt: Balances the flavors beautifully.
- ½ teaspoon black pepper: Adds a gentle kick without overpowering.
- ½ teaspoon dried thyme: A subtle herbaceous note that complements the vegetables.
- 3 ½ cups vegetable broth: The flavorful liquid foundation that ties everything together.
- 1 cup unsweetened almond milk (or any milk of choice): Creates a creamy texture while keeping it light.
- 2 tablespoons all-purpose flour (or gluten-free alternative): Helps thicken the chowder to a luscious consistency.
- 1 tablespoon chopped fresh parsley for garnish (optional): A fresh, vibrant finish that brightens the dish.
How to Make Summer Corn and Zucchini Chowder Recipe
Step 1: Sauté the Aromatics
Heat your olive oil in a large pot set over medium heat. Toss in the diced onion, minced garlic, chopped carrots, and celery. Let these vegetables soften gently for about 5 to 6 minutes, stirring occasionally so nothing sticks. You want those onions translucent and the veggies beginning to release their lovely scents—it’s the flavorful foundation for your chowder.
Step 2: Build the Base with Potatoes and Seasoning
Next, stir in the diced Yukon Gold potatoes along with salt, black pepper, and dried thyme. Cooking these briefly, around 2 to 3 minutes, helps awaken the spices so they really bloom, which sets the stage for a richer depth in the broth later on.
Step 3: Simmer the Chowder
Pour in the vegetable broth and raise the heat to bring the mixture to a gentle boil. Then, reduce to a simmer, cover the pot, and let it cook for 10 to 12 minutes until the potatoes are tender enough to pierce easily with a fork. This step infuses the broth with hearty flavor and softens the veggies beautifully.
Step 4: Add the Corn and Zucchini
Stir in your fresh or frozen corn kernels and the diced zucchini. Allow the chowder to simmer uncovered for another 7 to 8 minutes. This keeps the zucchini tender but still slightly firm so it doesn’t lose its texture, while the corn adds sweet pops in every bite.
Step 5: Thicken the Chowder
In a separate bowl, whisk together the flour and almond milk until smooth and free of lumps. Pour this mixture into your pot and stir it in well. Let the chowder continue simmering for about 5 minutes; you’ll notice it become gloriously creamy and just thick enough to coat the back of a spoon.
Step 6: Final Touches and Serve
Give your chowder a taste and adjust seasoning if needed—sometimes just a pinch more salt or pepper makes all the difference. Ladle it into bowls and, if you like, sprinkle freshly chopped parsley on top for that touch of color and freshness. Now it’s time to enjoy your homemade Summer Corn and Zucchini Chowder Recipe in all its glory.
How to Serve Summer Corn and Zucchini Chowder Recipe
Garnishes
A simple sprinkle of fresh parsley adds both visual appeal and a herbaceous brightness that cuts through the richness. For an extra indulgent touch, a dollop of sour cream or a grating of sharp cheddar cheese works wonderfully on top, bringing creaminess and a welcome tang.
Side Dishes
This chowder pairs beautifully with rustic crusty bread or buttery garlic toast—tools perfect for soaking up every last bit of the chowder. For a lighter option, a crisp garden salad with vinaigrette balances the comforting creaminess of the soup.
Creative Ways to Present
Serve this chowder in hollowed-out mini pumpkins or squash for a festive, seasonal presentation that impresses guests. Alternatively, offer it in mason jars for casual gatherings or picnics—easy to hold and effortlessly charming.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chowder into an airtight container and store it in the refrigerator. It stays fresh for up to 3 days and the flavors of the Summer Corn and Zucchini Chowder Recipe will deepen, making leftovers equally delightful.
Freezing
You can freeze this chowder for up to 2 months. Make sure it’s fully cooled before pouring it into freezer-safe containers or bags. When thawing, do so overnight in the fridge for best texture and flavor retention.
Reheating
Reheat gently over low to medium heat on the stove, stirring occasionally to prevent sticking and maintain that velvety texture. Add a splash of water or broth if the chowder seems too thick after refrigeration or freezing.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Frozen corn works just as well as fresh and makes this recipe accessible year-round without losing that sweet, fresh flavor.
Is this chowder suitable for vegans?
Yes, it is! Using vegetable broth and almond milk keeps it completely plant-based and deliciously creamy without dairy.
What can I substitute for the all-purpose flour?
Feel free to use gluten-free flour or cornstarch for thickening if you have dietary restrictions. Just whisk it with the milk as instructed before adding.
How thick should the chowder be?
The chowder should be creamy and slightly thick, enough to coat the back of a spoon but still easy to scoop up with a spoon or bread.
Can I prepare this chowder in advance?
Yes, it actually tastes even better the next day once the flavors mingle. Just keep it refrigerated and reheat gently before serving.
Final Thoughts
This Summer Corn and Zucchini Chowder Recipe is truly a celebration of seasonal goodness, blending wholesome veggies with a creamy, comforting texture that feels both nourishing and indulgent. I can’t recommend giving it a try enough—whether it’s a weeknight dinner, a casual lunch with friends, or part of your summer picnic lineup. It’s a crowd-pleaser that warms the soul and highlights the very best of summer’s harvest.
Print
Summer Corn and Zucchini Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Summer Corn and Zucchini Chowder is a delicious and wholesome vegetable soup perfect for warm weather. Featuring fresh corn, tender zucchini, and a medley of sautéed vegetables, this creamy chowder is lightly thickened with almond milk and flour for a comforting yet light meal. It’s easy to make on the stovetop and delivers a rich blend of flavors with fresh herbs and spices.
Ingredients
Vegetables
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large zucchini, diced
- 2 ears fresh corn, kernels cut from the cob (or 1 ½ cups frozen corn)
- 2 medium Yukon Gold potatoes, peeled and diced
Spices & Herbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 tablespoon chopped fresh parsley for garnish (optional)
Liquids & Other Ingredients
- 1 tablespoon olive oil
- 3 ½ cups vegetable broth
- 1 cup unsweetened almond milk (or any milk of choice)
- 2 tablespoons all-purpose flour (or gluten-free alternative)
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, chopped carrots, and celery. Sauté for 5–6 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
- Add potatoes and seasonings: Stir in the diced potatoes, salt, black pepper, and dried thyme. Cook for 2–3 minutes to release and deepen the flavors of the seasonings.
- Simmer with broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer, cover the pot, and cook for 10–12 minutes until the potatoes are tender when pierced with a fork.
- Add corn and zucchini: Stir in the fresh corn kernels and diced zucchini. Continue to simmer uncovered for 7–8 minutes until the zucchini is tender but still holds its shape.
- Thicken chowder: In a small bowl, whisk together the all-purpose flour and almond milk until smooth. Gradually pour this mixture into the pot while stirring. Let the chowder simmer for an additional 5 minutes until it slightly thickens.
- Finish and serve: Taste and adjust the seasoning as needed. Ladle the chowder into bowls, garnish with chopped fresh parsley if desired, and serve warm for a comforting and fresh summer meal.
Notes
- You can substitute almond milk with any milk of your choice for creaminess, such as dairy or oat milk.
- For a gluten-free chowder, use a gluten-free flour blend instead of all-purpose flour.
- If fresh corn is not in season, frozen corn works perfectly as a substitute.
- To make the chowder vegan, ensure the vegetable broth used is plant-based.
- Adjust the thickness of the chowder by varying the amount of flour and milk mixture as preferred.
