Creamy and fresh zucchini corn chowder loaded with seasonal corn and zucchini! This lightened up chowder is made with fresh sweet corn from the cob, no flour, and half and half.
It serves amazing on its own or with a side of our Heirloom Tomato Salad.
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Summer Corn Chowder
This fresh sweet corn and zucchini chowder is summer in a bowl! Made with sweet corn from the cob, zucchini, celery, carrots, onions, and potatoes. It’s a veggie-packed soup that is not only tasty but so good for you.
I took the idea of traditional corn chowder and loaded it up with more veggies, cut out the flour completely, and instead of heavy cream, used half and half to lighten it up.
You get the same scrumptious creamy taste, double the veggies, with a bit of smokiness from the bacon and without the heaviness of traditional corn chowder!
How Do You Thicken Corn Chowder?
The key to creating thick and creamy healthy corn chowder without the added flour or heavy cream is puréeing some of the chowder. It creates the best consistency without the added ingredients.
You basically take about two cups of cooked chowder and purée it until smooth in a blender or food-processor, then stir the mixture back into the chowder.
Ingredients for Corn Chowder
You will need the following ingredients to make the corn chowder:
- Butter
- Bacon
- Onion
- Celery
- Carrot
- Garlic
- Spices – dried thyme and bay leaf
- Potatoes
- Water or veggie stock
- Fresh sweet corn
- Zucchini
- Half and half
Substitutions
What’s great about this corn chowder is that you can make a handful of substitutions to suit your taste or diet needs without compromising the overall taste of the chowder.
- Bacon: Omitting bacon? Add 1 1/2 teaspoon of smoked paprika or southwest seasoning blend with smoked paprika in it in Step 2. It will give the chowder a smoky flavor.
- Spices: Don’t have dried bay leaf? No worries, you can completely omit it. For dried thyme, you can substitute with 2 teaspoons of fresh minced thyme.
- Potatoes: For the russet potatoes, red potatoes or baby gold potatoes can be used. If using baby golds, you don’t even have to peel them. Simply scrub really well and dice. Also, handful of our readers have used cauliflower in place of potatoes for a low-carb option.
- Water: Vegetable stock or chicken stock work great for this chowder.
- Corn: Frozen corn can be used. No need to cook it or defrost it first.
- Half and Half: For non-dairy option, canned coconut milk works great. You’ll need full-fat (not lite) unsweetened coconut milk. Some readers also tried plain milk, which will definitely work but the chowder will be not as creamy.
Summer Corn Chowder Recipe
- Step 1: Melt butter over medium heat in a dutch oven. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
- Step 2: Add onions, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
- Step 3: Add potatoes, water, and bay leaf. Raise the heat to medium-high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
- Step 4: Add zucchini and corn; season with salt and pepper, to taste, and simmer for an additional 8-12 minutes or until the vegetables are completely tender.
- Step 5: Discard the bay leaf. Transfer 2 cups of chowder to a food processor or blender; purée until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through.
Frequently Asked Questions
Do you have to cook the corn first?
No. If using fresh corn, simply cut it off the cob and add to the chowder. If substituting frozen corn, no need to thaw it out or cook it first.
What if I don’t have a food-processor?
Blender works great too. Just be careful adding hot chowder to the blender. Work in batches if need to. And if you don’t have either one, a simple potato masher will get the job done. It will just require a little work on your part.
Can it be made in a crockpot?
Here’s what our reader Nichole writes: “The key with this kind of recipe is to know your veggies. Notice how the corn and zucchini where added later… I will be making this and doing it on low for 4- 6hrs. Basically I’ll add the corn and zucchini the last hour or half-hour (depends on how hot your crockpot is) of cooking time and the coconut milk (half and half if you’re using it) when I’m ready to turn it off. Just stir it in quickly put the lid on for another 10-15 min and done (crocks are hot so the leftover heat will heat up the milk just fine).”
How long does corn chowder last?
3-4 day refrigerated in an airtight container. I find that it even tastes better the next day (just like chili).
Can it be frozen?
Normally I would say no as soups with cream and/or milk usually do not freeze well, however, some of my readers had success with freezing this chowder. My biggest tip would be to reheat the chowder on the stovetop over medium-low heat so the cream does not separate.
What to Serve with Corn Chowder
- Green Goddess Cobb Salad
- Artichoke Tomato and Spinach Flatbread
- Cheese Bread
- Roasted Bone-In Chicken Breast – craving protein? Try adding shredded chicken to the chowder.
More Fresh Corn Recipes
- Fresh Corn and Crab Chowder
- Creamy Corn Pasta with Shrimp
- Zucchini Corn Salad
- Zucchini and Corn Fritters
- Greek Corn Salad with Avocado
If you try Zucchini Corn Chowder, don’t forget to leave feedback and a rating.
PrintZucchini Corn Chowder
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 6-8 1x
- Category: Main
- Method: One-Pot
- Cuisine: American
Description
Creamy chowder loaded with fresh corn and zucchini is the best summer food! This lightened up chowder is made with fresh corn from the cob, no flour, and half and half.
Ingredients
- 1 Tbsp. butter
- 2 strips bacon, chopped
- 1 cup chopped yellow onion, about 1/2 large onion
- 2 celery ribs, chopped (1/3 cup)
- 1 medium carrot, peeled + chopped (1/2 cup)
- 2 garlic cloves, minced
- 1/2 tsp. dried thyme
- 2 medium (1 lb.) russet potatoes, peeled, diced into 1/2-inch cubes
- 4 cups water (or veggie stock)
- 1 bay leaf
- 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2 3/4 cup corn)
- 1 medium zucchini, diced into 1/2-inch cubes, (1 1/2 cups)
- 1 cup half and half
- Kosher salt and fresh ground black pepper
- Chopped fresh parsley, to garnish
- Cayenne pepper, to serve, optional
Instructions
- In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
- Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
- Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
- Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
- Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.
- Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.
Notes
- Substitutions: For a detailed list of all substitutions, see the recipe post.
- FAQ: I originally shared this recipe in 2016 and have since updated the post to include all frequently asked questions. If there is something I missed, please ask in the comments below and I’ll be happy to answer.
- To Make it Vegan: replace butter with 2 Tbsp. of olive oil, replace bacon with 1 1/2 tsp. smoked paprika or even better some type of southwest seasoning blend that has smoked paprika in it, such as this one (affiliate link). Lastly, replace the half and half with 1 cup full-fat unsweetened coconut milk (make sure to shake the can first). To make these substitutions, you would first heat the olive oil over medium heat, add the veggies (step 2), plus the smoked paprika. Cook until veggies are soft. Proceed with the rest of the recipe as written. If you need further clarification, please ask in the comments.
Keywords: corn soup, summer, seasonal, meatless chowder
Mia says
I made this today, the vegetarian version, added dried Thai chili instead of smoked paprika. Nice and spicy. Didn’t fresh corn but. I would like it little thicker. Suggestion.? But would make it again. Possibly use sweet potato over regular potato.
Katya says
To make it thicker you can try reducing some of the liquid.
Mia says
Thank you; and yes even better the next day, even though it’s spicy from the chilies, I drizzled with it some sriracha, chopped green onions and some white cheddar
Yummmmmmmmm
Maria says
I never ever leave reviews , but this recipe is just so good – easy ingredients, easy to make, but so delicious without being overly rich. THE BEST SOUP!
★★★★★
Katya says
Thank you!
Melinda Muyargas says
This tasted great, but mannn it takes a long time. 🙁 I knew that it would take an hour, but I assumed there would be some down time. I found that during all the “simmer for 8-12 minute” type things, I had dishes to wash, so I was on my feet the whole hour. It was very yummy and we all enjoyed it, but I can’t justify making it too often!
★★★★
Nikki says
Yes it definitely takes longer than the 15 minute prep time listed here. But all the chopping is worth it. It’s a wonderful recipe.
Mehndi says
This was sooooo delicious. Goes together very quickly, too. Thanks for the recipe.
★★★★★
Anne says
Delicious!! Enjoyed by the entire family! I didn’t change or add anything for the first time, but think there are great ideas in comments to customize to individual preferences. I will definitely make this again!
★★★★★
Katya says
Thank you!
Charity Clark says
I never leave a review, but WOWZA was this amazing! I’ve already decided I’m going to burn my family out on it over the next 4 weeks, I love it so much! Once a week for 4 weeks, and my toddlers both ate full bowls! Shocking! Super picky dad loved it too!
Thanks for the smoked paprika idea, it’s my favorite, so I added it (and we had bacon). Better than Panera’s Summer Corn Chowder – and I’ve eaten it all summer!!!
★★★★★
Katya says
Thank you for the compliment! So happy to hear you loved it.
Lisa says
Wonderful recipe, thank you! Skipped bacon and added shredded smoked chicken with cream at end. Also added one chopped red pepper with zucchini and corn. Very good chowder.
Katya says
Thank you!
Jennifer says
This was so delicious! I added a little more bacon and corn! My family loved it.
★★★★★
Katrina says
This is the perfect food. It’s deliciously crave-worthy, it’s healthy, it’s (surprisingly!) filling and it’s incredibly low calorie. I made a couple of adjustments to suit my budget and palate (turkey bacon, double the garlic, half the 1/2 & 1/2, and CHIPOTLE POWDER!) and I have six cups of delicious, guilt-free lunch to enjoy all week. Thank you so much for sharing this recipe, I look forward to checking out others.
★★★★★
Katya says
That’s so great to hear! Thank you Katrina.
Kate says
Wow, I just made this with farmers market veggies and it was DELICIOUS!! I used paprika instead of bacon and no milk at all, just puréed a little extra and it’s super creamy! I think adding some fresh jalapeño would be great next time.
Thanks for this recipe!!!
★★★★★
Katya says
It sounds delicious! Thanks for your feedback.
Barbee says
I made this today and it was amazing! So easy and I will definitely make this again. Thank you for sharing.
Katya says
Thank you!
Destiny says
Made this for lunch today. I did the smoked paprika instead of bacon and it turned out so flavorful! Fantastic summer recipe!
★★★★★
Katya says
Thank you!
Barbara Freas says
Recently found this recipe on Pintrest. I made it tonight for supper. It was delicious. Oh and I used a stick blender to puree the 2 cups. It worked great.
Katya says
So happy to hear that! Thanks Barbara.
Laura says
We made this for dinner tonight and loved it! It was so flavorful and lighter for a summer evening. Thank you!
★★★★★
Christa says
Made for dinner tonight with homegrown veggies. Delicious!!! Thank you for sharing!
Katya says
That sounds delicious! Thank you Christa.
Marybeth Conrad says
Amazing! Full of flavor! My hubs & I loved it!
★★★★★
Katya says
Thank you!
Andrea Surkis says
The recipe is just super, thanks for the idea to thicken without using flour. I will definitely cook.
★★★★★
Katya says
I hope you enjoy it!
Elsa says
This chowder is fantastic! I used fresh thyme since I have a bush of it in my garden, and it was delicious! Definitely adding this to my soup rotation.
★★★★★
Katya says
Thank you!
Lacie says
Wonderful, even skipped the bacon! Thank you!
★★★★★
Morgan says
I bought all the stuff to make this and realized i dont Have a blender! Any tips?
Katya says
Do you have a food processor? It will work too. If not, a potato masher will do as well. The consistency of the soup may not be as smooth but it should work.
Ashley says
I made this with my niece. She loves learning to cook. She was very proud of herself with this dish. It was delicious. She couldn’t even find the onions lol! I usually try things first so she will succeed and enjoy her prepared food. I took a chance with this one and I wasn’t let down.
★★★★★
Katya says
I’m so happy to hear that! Thank you Ashley!
Julie says
Made this during the pandemic as I’m home and have been cooking and baking like crazy. I used organic free range chicken broth, 1 potato and 2 zucchinis. Delicious! Sprinkled parmesan on top when served. Thanks for the easy and healthy recipe. Next time I’m going to bake a loaf of butternut squash bread to go with it.
★★★★★
Katya says
Thanks for your feedback Julie! Butternut squash bread sounds amazing!
Darling says
Hi, I want to thank you for this amazing recipe. I went with the vegan option because my GERD is acting up right now. It’s flavorful and such a comfort food but healthy! I don’t feel like I’m sacrificing any flavor or texture by making this healthy dish. Once again, thank you.
Katya says
That’s so great! Thank you for your feedback.
Stephanie says
Easy to make, Flavourful, and healthy. This will definitely be added to our regulars
★★★★★
Stephanie says
Oh, we added Parmesan cheese and chopped up pickled jalapeños
★★★★★
Katya says
That sounds lovely! Thank you Stephanie.
olga says
a summer favorite for sure!
★★★★★
Cyndy says
I loved the corn chowder… I used what I had in my fridge …
frozen corn (thawed), red potatoes and chicken stock.
Soooo yummy, thank you!
★★★★★
Liette says
Hi! Recipe looks amazing but do not have fresh corn on hands… Can you use frozen corn?
Thank you!
Katya says
Totally! Frozen corn works.
Kat says
I didn’t use milk since my almond milk was “vanilla” and I didn’t use veggie broth either and this turned out delicious! I hardly used any salt either! I sliced up some avocados over it the next day and sprinkled vegan Parmesan and nutritional yeast on top. SO GOOD!
Cayla says
This looks amazing! Do you think it could be made in a crockpot?? On low for a few hours?
Katya says
It’s hard to tell as I’ve never made it in a crockpot.
Nichole says
I am actually going to do this in the crock pot tomorrow.. The key with this kind of recipe is know your veggies. Notice how the corn and zucchini where added later… I will be making this and doing it on low for 4- 6hrs (better blending of flavors and depends on what I’m doing how long it’ll be in there) basically I’ll add the corn and zucchini the last hour or half hour (depends on how hot your crock pot is) of cooking time and the the coconut milk (half and half if your using it) when I’m ready to turn it off. Just stir it in quickly put the lid on for another 10-15min and done (crocks are hot so the left overheat will heat up the milk just fine)
I’ve converted many recipes to crock pot and this should do it, you can go longer if you need for work just cut the root veggies bigger so they take longer to cook. The smaller the root veggies are cut the faster they will cook.
Sandy says
Thanks Nichole! Planning to make this in the crock pot this weekend so your tips will come in handy! Much appreciation!
Renee says
I’ve made this over and over again- it’s one of our summer staples since we subscribe to a CSA and get all these veggies each week all summer long! It is absolutely fabulous- I can’t believe I’ve never left you a comment saying thanks for this delicious recipe!! We all love it! And I also love how versatile it is. I’ve added peppers, asparagus, green beans, eggplant, you name it. I’ve also added chicken from time to time. Tonight we are having it with my homemade everything bagels. I’ll be making this for years to come!
★★★★★
Katya says
Thank you Renee! I so appreciate your feedback.
Brenda says
Did you pre-cook the corn?
Katya says
No you add raw corn
Tracy says
Extra flavor ciok cob in your water or stock for extra fresh corn flavor it was a hit yum.
Katya says
Thanks for the tip!
Judy C says
Made this chowder this evening and it is delicious! Will definitely be making it again (and soon).
Katya says
Thank you Judy! Appreciate your feedback.
Emily says
This was delicious! We get a weekly CSA delivery during the summer and all of the produce for this recipe came in our crate this week, even the parsley (I used yellow potatoes). We added a little fresh parmesan to finish. I sent it to the others in our CSA group and we will definitely be making it again!!
Thank you for the wonderful recipe!!
★★★★★
Katya says
Thank you Emily! So appreciate your feedback and thank you for sharing with others.
Veronica Perez says
Very good! I added some fresh jalapeño and cilantro 🙂 was delish!
★★★★
Suzanne says
I have never seen this kind of recipe before, and it looks nothing short of delicious!
Katya says
Thanks Suzanne! I hope you get a chance to try it out.
Lauren says
I made this but added in lobster since we were up in Maine and it was phenomenal. Instead of cayenne I added paprika just due to availability on our cottage!
★★★★★
Katya says
Lobster sounds amazing! Thanks for sharing Lauren. So glad you enjoyed it.
Betty says
Doubled the recipe for 9 (including 4 kids) and everyone enjoyed it immensely. Keep getting requests for the recipe. You are a culinary genius! Thanks so much for sharing.
★★★★★
Katya says
That is the sweetest message! Thank you so much.
Amy says
Does the vegetable stock make a huge difference flavor wise to the soup?? Trying to decide if I should stick with water or try with the stock.
Katya says
Honestly you can do either. I’ve made the chowder with water and stock and both taste amazing.
Karlie says
This was AMAZING!!!! Thank you for sharing!
★★★★★
Rachel says
This is fantastic! Easy to make and didnt take terribly long either. I used the stock instead of water, added some cauliflower and a bit of cheddar cheese. Yum! Will make again!
★★★★★
Katya says
Sounds delish! Thank you Rachel.
Vanessa says
Thanks for sharing! Does it keep long?
Katya says
I would say 3-4 days easily.
Carol V DuPont says
Can the leftovers be put in the freezer? Making it later today. Can’t wait!
Katya says
Normally I would say no as soups with cream and/or milk usually do not freeze well, however, some of my readers had success with freezing this chowder. My biggest tip would be to reheat the chowder on the stovetop over low heat so the cream does not separate.
Suzanne says
This looks so good! It is hard to find a nice summer soup that isn’t too heavy.
Katya says
Thank you!
bethany says
I made the vegetarian version, and this is the second week I’ve made it. Even fought through a hot Texas day with a broken AC unit for it, if that says anything!
★★★★★
Katya says
Love that ! Thank you Bethany. Appreciate your feedback.
Nicole says
Does this chowder stay well in the fridge? I’m thinking of making for lunch this week, but wasn’t sure if it reheated well.
Katya says
Yes! It tastes better the next day in my opinion (just like chili). Reheat over low/medium heat and you should be fine.
Em says
Sounds amazing…plan to make today. Just wanted to clarify whether we are supposed to cook the corn first before adding it into the soup in this recipe?
Katya says
You do not have to cook the corn first. Simply add the raw corn and it will cook with the rest of the veggies.
Missy says
Do you have suggestions on freezing it?
Katya says
You can try freezing it but sometimes when you reheat cream based soups the cream separates/curdles. I would reheat on low heat.
K says
This was amazing. Perfect for using up extra sweet corn and zucchini in the summer. I was hesitant to make soup since it’s so hot, but this is so fresh and light, even with the half and half. So. Good. ????????????
★★★★★
Valerie says
So good! I followed the recipe exactly—with the exception of using 2% milk instead of half and half. Blending is a must. Delish & low cal … what’s not to love?!
★★★★★
Katya says
Thank you!
Terry Edwards says
This looks delish, I many try a low carb version by using cauliflower instead of potatoes. Thanks
Katya says
That’s such a great idea! Let me know how it turns out for you.
Paula says
Made the vegetarian version of this tonight. My husband loved it! I will definitely be making this ag! Thanks for including the vegetarian version! Loved it!
Katya says
You’re welcome! So glad you found that helpful. Thank you for your feedback!