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
Ann says
Making this as a thank you treat. Looks wonderful. One question. Pitch the bacon or chop it. I betting pitch…????
Thanks!
★★★★★
Robyn says
Made it tonight. Followed it to the letter except for garnishing with a little maldon salt flakes and freshly grated parmesan (in addition to the parsley and cayenne). It was fairly fast – and fantastic. I served it with a couple slices of baguette. My husband had seconds, and we still have enough left for another meal. I stumbled across this recipe and blog and am super happy:) Thank you!
★★★★★
Katya says
Thank you so much Robyn! So glad glad you made it and I so appreciate your lovely feedback.
Sallyjojo says
Thanks for sharing! Delicious! Made half, just the 2 of us and used my homemade corn broth. Perfect for this soup!
★★★★★
Katya says
Thank you!!
Teresa says
This chowder sounds amazing! I was thinking maybe this would be just great cold on a hot summer day! What do you think?
★★★★★
Katya says
Hi Teresa: I’m not sure that it would taste good cold as it has bacon and cream. It’s best served warm.
Julie says
I just made this soup it was really good. ???? I just add half of bell pepper and Cajun seasoning and for top instead of parsley I used fresh cilantro and basil wow it give it a little kick I will definitely will make it again!
Anna says
Made this today. It was delicious!
Vanessa says
This recipe is soooo wonderful! Everyone loved it! I had a guest who doesn’t eat pork so I skipped the bacon and just added a hunk of smoked cheddar to the soup as it was simmering, it permeated the whole soup and had such a wonderful flavor! Thanks for sharing !
★★★★★
Katya says
So happy to hear that! Thank you for your feedback Vanessa. Btw…smoked cheddar sounds absolutely delish.
Jennifer says
Always a hit!
I’ve shared this recipe so many times!
Slight modification- I make the bacon in a separate pan for the vegetarians in my family.
★★★★★
Katya says
I love your bacon trick! Thanks so much Jennifer .So glad to hear you’re enjoying the chowder.
Danielle says
I have never written a comment on a good blog before, but I felt compelled to—so delicious!!! And the recipe was simple. Loved it!
★★★★★
Katya says
Thank you Danielle. I appreciate your feedback.
Katya says
Hi Wendy: I think sour cream would be a better alternative. I’m just not sure how the Greek yogurt will hold up as it easily separates under certain heat. Regardless of which one you end up using, I would stir it in off heat.
Penny says
Delicious! Used low salt veggie stock, onion powder and garlic powder instead of the real stuff. Hubby said it was best corn chowder I’ve made yet (and I’m not looking any further … this is it!). Thank you for the wonderful recipe.
Katya says
Thank you so much Penny! So glad to hear that you all enjoyed it!
Loni says
Made this for dinner last night and it was DELICIOUS!!! I used garlic salt and chicken bullion to taste. I’ll be getting more fresh corn this week to make another batch and freeze it for the winter. Thanks so much, this is definitely one of my favorites 🙂
★★★★★
Karen says
I don’t have any bay leaves, is there something I can substitute for that/ another spice?
Katya says
You can completely leave it out
Krista says
This recipe looks AMAZING! I can’t wait to try it 🙂
Katya says
Thank you! I hope you enjoy it!
Erin says
This looks so good! I don’t have half and half, but I do have heavy whipping cream- could I sub that?
Katya says
Yes you definitely can!
Megan Proctor says
Could this be done in an instant pot/ pressure cooker? If so, how? I love this chowder by the way, I have made it multiple times!!
Katya says
Hi Megan! I have not tried it in an instant pot so I can’t really answer with certainty. Thanks.
Laurie says
Just finished eating this for dinner. It was so delicious, I ate two bowlfuls! I always use stock instead of water, but other than that change, I followed it exactly as written. Thank you, Katya, for this wonderful recipe!
★★★★★
Katya says
Thank you Laurie! So happy that you loved it!
Erin Greaves says
I made this tonight for dinner and it was amazing!! Thank you so much for sharing this recipe.
Katya says
That’s great Erin! Thank you so much for your feedback.
Sarah says
Can’t wait to try out this recipe this weekend. Would it be okay if I added it to my food blog with some slight changes?
Katya says
Hi Sarah! Not at all. I just ask you link the recipe back to me. Thanks!
LS says
Do you cook the corn or cut it off the cob raw? Thanks!
★★★★★
Katya says
You add raw corn. Thanks!
Jenn says
Made this tonight for dinner and it tasted so good. I used leftover bacon from breakfast (i just crumbled it in as a topper) and added a 1/2tbsp butter since i didnt have the bacon fat. Definitely keeping this in my recipe book since i can eat soup year round. Thank you for a delicious but healthy soup recipe.
Katya says
Thank you Jenn! Bacon makes everything taste better 🙂
Alex says
Added chicken, we all agree – best corn chowder recipe EVER!!! Cayenne a must, seriously best summer soup.
★★★★★
Apple Grace says
This soup was delicious! I was expecting it to be a little bland since it’s mostly veggies, but it was beautifully sweet from the corn and summery and wonderful. I even used canned corn since that’s what I had, so I can only imagine this would be even better with fresh corn. My one tip would be don’t be afraid to add salt! It makes a big difference.
★★★★★
Katya says
You should definitely try it with fresh corn, especially if you can get your hands on really good sweet corn. It’s amazing. But either way so glad you decided to make it! Thank you for your feedback 🙂
Tiana says
Made this today! Used 2 cans of Steamcrisp corn and 2 zucchini and subbed the carrot for sweet potato and it was amazing!
★★★★★
Katya says
Oh wow…the sweet potato sounds SO good! Thank you for your feedback 🙂 So glad you enjoyed it.
Shyla says
This was amazing! I left out the bacon and substituted veggie stock and coconut milk. I never thought it would be soooooo scrumptious! Very thankful for the recipe!
Katya says
Thank you Shyla! I appreciate your feedback.
hermes says
Thanks for this suggestions. I’m so excited to make this for a big vacation house group but it needs to be dairy free. I’m debating between cashew milk and coconut milk as a sub for half and half!
Janet B says
I had to triple this for my family of 4, we loved it.
Sometime I can’t make enough when I serve it Xmas a main
dish.
Katya says
Thank you Janet!
Mikayla says
We made this recipe the other night and it has quickly become one of our go to recipes! We added cayenne pepper and red pepper flakes, double bacon, use chicken stock instead of water, and left out the celery. It was amazing!
Mikayla C says
Made this and it has quickly become one of our go to recipes! We doubled the bacon, left out the celery, used chicken stock instead of water, and added red pepper flakes and cayenne pepper, it was AMAZING!
Katya says
Thank you so much for your comment! So glad you enjoyed the chowder.
Rene says
I added oregano, parsley and mozzarella cheese. I left the bacon out, added chicken broth instead of water and used squash too. Hubs loved it!
Rene says
Oh! And I added a good bit of Chili Powder for some kick!
Katya says
That’s great Rene! Thank you.
Rizi Harris says
This is delicious! An easier way to get partial puree is with a stick blender. Less dishes to wash after!
★★★★★
Katya says
Thank you so much!
Karly Anderson says
I love love love this soup! (I am also obsessed with corn, so it makes sense why I would love it so much). We did not do the bacon, just because we didn’t have any, but I bet the bacon would be fantastic if added. Instead, I just added extra butter for flavor and because there wasn’t any bacon fat. I also added a little extra zucchini and it was perfect! Totally making this again!
★★★★★
Katya says
Thanks so much Karly! So happy you loved it.
Kris says
I’m thinking you could add white beans to the food processor to add more protein and thickness.
Katya says
Definitely! I think it will work out just fine.
Amy says
Just made this and it’s so delicious!!
★★★★★
Katya says
Thanks Amy! So glad you loved it.
Cammie says
This totally works as a vegan chowder! I left out the bacon and half and half. Sauteed my veggies in olive oil and added a half tsp or so of smoked paprika to make up for the lack of smoky bacon flavor. Otherwise followed the recipe as written, EXCEPT instead of using plain water, I simmered my corn cobs in about 5 cups of water after removing the kernels. Kept the cobs simmering while I proceeded with the recipe. When I got to to the step when water was to be added, i removed the cobs and used the corn broth (came to about 4 cups). The broth smelled super fresh and corny!
★★★★★
Katya says
That’s awesome Cammie! So glad it worked out for you. Thanks so much for sharing!
Cathy Fix says
How does this recipe freeze? I’d like to make it when all the veggies are fresh but save some for fall.
Mikki says
I’ve got this in my crockpot now & can’t wait til dinner time! We ate all of our bacon a couple nights ago (blt wraps for dinner), so I used beef broth instead of the water to give it some extra flavor. I also used about double the amounts for the potatoes & zucchini. All I had on hand was frozen corn, so that’s what went in. And I’m out of thyme, so I added some basil & parsley instead. I just threw everything into the crockpot together and am cooking on high for about 3-4 hrs. I’ll let you know how it turns out 🙂
Katya says
I hope you enjoy it Mikki and let me know how it works out for you in the crockpot!
A says
This was great!
what a sigh of relief looking at your recipe list. I try to stay away from soups that have flour which this type of soup normally has. What s nice suprise… no flour:) This was delicious and pretty light.
I added a tsp of sour cream on top with a few bacon bits.
Definately will make it again.
Thanks katya for making healthy and nutritious recipes that actually taste good!
★★★★★
Katya says
Thank you! Love your addition of bacon bits and sour cream. I bet that was delicious 🙂
Amanda says
I made this soup today! It just needed some salt and I added herbes de Provence and topped it with more bacon! Super good! I definitely recommend this recipe!
Katya says
Thanks so much Amanda! So glad you enjoyed the chowder.
Stacey says
I made this again, both times with fantastic results. Since I am dairy-free, I substituted the diary with coconut milk. Instead of water, I used homemade chicken broth. I doubled the recipe so I can freeze the other half. Hopefully the potato and zucchini hold up a little.
★★★★★
Katya says
Thank you for sharing Stacey! I had someone else asking about coconut milk so I know it will be helpful to other readers. So happy it turned out well for you 🙂
Flannery says
Had an extra zucchini from the farmer’s market and found this on Pinterest – IT WAS DELISH! Wonderful flavors and perfect for a summer soup. I added a chicken stock cube as I was cooking and it was great.
★★★★★
Katya says
So glad you loved it! Thanks so much for your feedback.
Natallia says
This is delicious! Thank you!
★★★★★
Katya says
Thank you!
Brenda says
I love this recipe! I simply added 1 pound of shrimp to increase protein and make it a perfect lunch!
★★★★★
Katya says
Thank you Brenda! Wow..shrimp sounds delicious. Thanks for sharing.
Christina says
Just made this for my lunches this week! Instead of potatoes, I used potatoes flakes. My mom’s family always uses potato flakes in soups with potatoes to thicken without adding too much extra cream. It’s perfect; very thick and creamy! I also added a chicken breast for some extra protein. Thanks for the recipe!
Katya says
That’s awesome Christina! Love the addition of chicken in it. Glad you enjoyed it 🙂
Kayla Rausch says
Has anyone tried this in a crockpot? Is there anyway to make it in one?
Molly says
I know I’m a little early in the season for this recipe, but our grocery store had really nice zucchini this week, so I gave it a go (full disclosure: I used canned corn). I used Coconut Milk (from the can) in lieu of the half and half and I let the bacon render in its own fat rather than butter. It was fantastic! It was a perfect weeknight meal. Thank you!
★★★★★
Katya says
Thanks so much for your feedback Molly! So good to know that it worked out well with coconut milk.
Katie says
So I found this soup and think it looks amazing!! however, I do not have the fresh corn available. I’m wondering if it would taste the same without the corn??
Thanks!
Katya says
You can always sub frozen or canned corn but I think if you completely omitted corn it would not quite be the same.
kathy says
Made this for dinner tonight using the last of fresh summer corn and zucchini. It came together quickly and I think it would be tasty with other seasonal veg like butternut. Delicious just as written!
★★★★★
Katya says
So happy to hear that Kathy! Thank you for the feedback.
Tara says
This is fabulous! Love the soup! We added some brown rice to the bowl of soup and it was great!
★★★★★
Katya says
That sounds delicious Tara! So glad you enjoyed it. Thanks for your positive review.
Rachel says
I just made this and my husband and I loved it! I made some modifications: no bacon, 3 potatoes instead of 2, two zucchinis instead of 1, and veggie broth instead of water. I would make this again.
★★★★★
Katya says
I’m glad you loved it despite no bacon! Another reader mentioned that she omitted bacon but it was missing smokiness but glad it worked for you. Thanks so much for your feedback!
Summer Drum says
I just finished making this! I used reduced-sodium chicken broth instead of water, substituted 1/2 cup of the half and half for milk, added some red pepper flakes, added an extra zucchini, and omitted the bacon. It is so delicious, but I feel like it’s missing a little bit of depth or smokiness (probably because I omitted the bacon). Any ideas for what I could add next time?
★★★★
Katya says
Hi Summer, I would definitely add the bacon next time. The chowder is very mild and bacon adds just the perfect amount of smokiness.
Alli says
Try paprika for that smokiness… I don’t eat pork but my hubs says paprika gives a good smoky flavor in recipes I omit the bacon! Good luck!
Karly Anderson says
I didn’t add the bacon either, but I did add extra butter for flavor (since you don’t get any bacon fat). You could also add bacon bits to the top, or a bit of cheese! I added some cheese and that gave it some more depth.
Julie says
What about smoked paprika.
Caroline @ chocolate and carrots says
Just made this for dinner and added shrimp. Delicious!
★★★★★
Katya says
Yum! Shrimp! That sounds so good. Glad you loved it Caroline.
Chantel Castellano says
Made this tonight for dinner, and it was so delicious! It was perfect for all the fresh corn I bought today. I definitely will be making this again! Thank you!
★★★★★
Katya says
Thanks so much for such a great review! So happy you enjoyed Chantel.
Crystal says
This soup was AMAZING. the only alteration my boyfriend made was to add a few extra strips of bacon…. There is so much flavor in this soup. It will be staying in my recipes for a long time!
★★★★★
Katya says
I bet with extra bacon it was extra delicious 🙂 Glad you enjoyed it! Thanks so much for taking the time to leave me a feedback.
Amy says
When you say purée 2 cups of chowder is that just the liquid or the veggies too?
Katya says
Hi Amy! You want to puree everything (liquid + the veggies)!
Candace says
Made this last night! Amazing! My boyfriend loved it! I added cumin, parsley and used red onion instead of white for more flavor. I love all the vegetables. Definitely making this again!
★★★★★
Katya says
Thanks Candace! Love your cumin addition. So happy you enjoyed it!
snezana says
I made this soup over the weekend and love the flavors! I prefer a soup with more broth so used 6 cups of water and did not puree it and it was wonderful! Thank you, I’m making another batch tonight.
★★★★★
Katya says
I’m so happy you enjoyed the soup Snezana! Thanks so much for your feedback.
Amanda Schiller says
Wow! I just made this for my family for dinner and I can’t wait to make it again! It is so delicious and everyone loved it! Thank you so much for sharing!!! I never comment on recipes but felt the need to with this one.
★★★★★
Katya says
Aww…I’m so happy you enjoyed it! Thank you SO much for taking the time to leave me a comment. Have a great weekend!
Katya says
That’s awesome that you were able to tweak it ! It truly is versatile. So happy you loved it. Thanks so much for your comment!
Sylvia says
I’m making this tonight and also using chicken broth for extra taste. Sounds so good with everything being homegrown.
Katya says
I bet it’s going to taste delicious with broth! I hope you enjoy it!
Amy says
Any suggestions for what to serve this with? Specially of the chowder is going to be served as a side dish?
Katya says
If you’re talking about the main then you can pretty much do anything. Even though it’s loaded with ton of veggies it’s not overly heavy so you can easily serve it as a side. It’s also great with saltine crackers and/or oyster crackers.
KP says
This chowder is DELISH!!!! I made it for dinner tonight and we loved it!! I added a splash of Louisiana hot sauce to my bowl. So good!! Thanks for the wonderful recipe!!
★★★★★
Katya says
HEY KP! LOVE your addition of hot sauce! I like mine with a little heat too. So you you enjoyed the chowder.
Elizabeth says
I just made this for dinner tonight. It was SO good! I omitted the bacon and used chicken broth instead of the water but kept everything else the same. Even though it’s in the high 80s right now, I loved it!
★★★★
Katya says
Thanks so much for your feedback! I’m so happy you enjoyed it.
Melanie says
This soup is delicious and the leftovers make for a really tasty lunch the next day! Thanks for sharing it.
★★★★★
Katya says
Thank you Melanie! I can’t agree more! So happy you enjoyed the chowder.
Debbie says
I made this soup this morning and had it for lunch today. I followed the recipe to the T. It was so so good and looked just like the picture. I plan on having a bowl for dinner too. AWESOME!
★★★★★
Katya says
Thank you Debbie! I’m so happy you loved it!
StayC says
I made this a couple of days ago. Thank you for this delicious recipe. Because I don’t tolerate dairy, I used coconut milk. Instead of water, I used my homemade chicken broth. And I used frozen corn. My family loves this chowder–we’re finishing the last bit of it today. I will definitely make this again.
★★★★★
Katya says
I’m so happy your family loved it! Thanks so much for your feedback StayC. I had couple readers ask about sub coconut milk.
Debbie says
HI. I eat soup every day too. Love it. I have everything to make this soup except the half & half. I going to get that in the morning and make this delicious looking soup. Thank you for sharing this recipe.
★★★★★
Katya says
I hope you enjoy it Debbie!
Renee says
Can u substitute heavy whipping cream for the half and half?
Katya says
Definitely!
Amanda says
This is probably a silly question, but do you cook the corn before cutting it off the cob?
Katya says
Hi Amanda: no need to cook the corn before. It will cook in the pot with the rest of the veggies.
Terri says
This looks so good. Could you substitute red potatoes for the russet?
Katya says
Definitely! I think red potatoes would be as good.
Lena says
I did sub red potatoes for russet, and it has a lovely flavor! This was the first time I got to use my immersion blender, and I couldn’t be happier with the results!
★★★★★
Katya says
That’s awesome. Glad you enjoyed it Lena! Thanks for your feedback 🙂
Lindsy says
Looks absolutely heavenly. Question: could this be made in a slow cooker?
Katya says
Hi Lindsy: Honestly, I can’t really answer that as I’ve only made the chowder on the stovetop but if you do end up making it in the crockpot, I would love to know how it turns out for you.
Monica says
This recipe looks amazing! Do you think i could sub the half and half for whole milk?
Katya says
You probably can but it won’t be as creamy.
Debbie says
I’m a year around soup person. I love soups and eat a bowl every day for lunch and sometimes even dinner. The chowder looks fantastic. I have every on hand to make this except the bacon. I will be making this soup this week. Can’t wait. Thanks for sharing.
★★★★★
Katya says
I hope you enjoy the chowder Debbie! We love it year round too!
Shinee says
Katya, I’m so trying this! I love your thickening method too. We’ll have a huge corn crop later this year, and I know what I’ll be making tons!! Yum!
Katya says
Thanks Shinee! I hope you enjoy it!
Naomi says
Hi! Just curious, because I’m trying to watch my intake after losing weight, may I know how you gather your nutritional info? Is there some website that you use? By the way this recipe was wonderful! Just made it 🙂
Katya says
Hi Naomi, so glad you loved it! I use Edamam which is an online nutrition provider. You can read more about nutritional info under my FAQ https://www.littlebroken.com/frequently-asked-questions/. Thanks again for your feedback!
MELINA says
Is the serving size a cup? Or what is the serving size? =)
Katya says
Yes…serving size is 1 cup
Tatiana Loza says
Can this be made dairy free? Maybe substitute the half and half for coconut milk? Looks delicious
Katya says
Hi Tatiana, it’s so hard to say as I haven’t tried it with coconut milk. If you do make it, let me know how it turns out. Thanks so much!
Kim says
I made it today with Silk (soy) coffee creamer and it was delicious!
[email protected]'s Plate says
Yum, this looks delicious! What a perfect summer meal.
Katya says
Thanks Paula!
Stacy says
Truly a delicious chowdah!
Liz @ Floating Kitchen says
This is gorgeous! And I love that photo grid, too! I definitely eat soup year round and this is just perfect for Summer. I’m absolutely going to be adding zucchini to my corn chowder now!
Katya says
Thanks Liz! Summer veggies are the best!