Summer Corn Chowder
Creamy and fresh Summer 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.
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
You will need the following ingredients to make this 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, a 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 a 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 not be as creamy.
How to Make Summer Corn Chowder
- 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
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.
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.
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).”
3-4 days refrigerated in an airtight container. I find that it even tastes better the next day (just like chili).
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
- Sourdough Garlic Bread
- Artichoke Tomato and Spinach Flatbread
- Cheese Bread
- Roasted Bone-In Chicken Breast – craving protein? Try adding shredded chicken to the chowder.
- Cheese Popovers
Video: How to Make Summer Corn 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
Summer Corn Chowder Recipe
- 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.
Nutrition
- Serving Size: 1 cup
- Calories: 189
- Sugar: 6 g
- Sodium: 131.2 mg
- Fat: 8.6 g
- Carbohydrates: 25 g
- Protein: 5.4 g
- Cholesterol: 13.2 mg
Do you have suggestions on freezing it?
You can try freezing it but sometimes when you reheat cream based soups the cream separates/curdles. I would reheat on low heat.
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. ????????????
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?!
Thank you!
This looks delish, I many try a low carb version by using cauliflower instead of potatoes. Thanks
That’s such a great idea! Let me know how it turns out for you.
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!
You’re welcome! So glad you found that helpful. Thank you for your feedback!
Making this as a thank you treat. Looks wonderful. One question. Pitch the bacon or chop it. I betting pitch…????
Thanks!
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!
Thank you so much Robyn! So glad glad you made it and I so appreciate your lovely feedback.
Thanks for sharing! Delicious! Made half, just the 2 of us and used my homemade corn broth. Perfect for this soup!
Thank you!!
This chowder sounds amazing! I was thinking maybe this would be just great cold on a hot summer day! What do you think?
Hi Teresa: I’m not sure that it would taste good cold as it has bacon and cream. It’s best served warm.
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!
Made this today. It was delicious!
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 !
So happy to hear that! Thank you for your feedback Vanessa. Btw…smoked cheddar sounds absolutely delish.
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.
I love your bacon trick! Thanks so much Jennifer .So glad to hear you’re enjoying the chowder.
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!
Thank you Danielle. I appreciate your feedback.
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.
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.
Thank you so much Penny! So glad to hear that you all enjoyed it!
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 🙂
I don’t have any bay leaves, is there something I can substitute for that/ another spice?
You can completely leave it out
This recipe looks AMAZING! I can’t wait to try it 🙂
Thank you! I hope you enjoy it!
This looks so good! I don’t have half and half, but I do have heavy whipping cream- could I sub that?
Yes you definitely can!
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!!
Hi Megan! I have not tried it in an instant pot so I can’t really answer with certainty. Thanks.