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
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!
Hi! Recipe looks amazing but do not have fresh corn on hands… Can you use frozen corn?
Thank you!
Totally! Frozen corn works.
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!
This looks amazing! Do you think it could be made in a crockpot?? On low for a few hours?
It’s hard to tell as I’ve never made it in a crockpot.
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.
Thanks Nichole! Planning to make this in the crock pot this weekend so your tips will come in handy! Much appreciation!
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!
Thank you Renee! I so appreciate your feedback.
Did you pre-cook the corn?
No you add raw corn
Extra flavor ciok cob in your water or stock for extra fresh corn flavor it was a hit yum.
Thanks for the tip!
Made this chowder this evening and it is delicious! Will definitely be making it again (and soon).
Thank you Judy! Appreciate your feedback.
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!!
Thank you Emily! So appreciate your feedback and thank you for sharing with others.
Very good! I added some fresh jalapeño and cilantro 🙂 was delish!
I have never seen this kind of recipe before, and it looks nothing short of delicious!
Thanks Suzanne! I hope you get a chance to try it out.
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!
Lobster sounds amazing! Thanks for sharing Lauren. So glad you enjoyed it.
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.
That is the sweetest message! Thank you so much.
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.
Honestly you can do either. I’ve made the chowder with water and stock and both taste amazing.
This was AMAZING!!!! Thank you for sharing!
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!
Sounds delish! Thank you Rachel.
Thanks for sharing! Does it keep long?
I would say 3-4 days easily.
Can the leftovers be put in the freezer? Making it later today. Can’t wait!
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.
This looks so good! It is hard to find a nice summer soup that isn’t too heavy.
Thank you!
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!
Love that ! Thank you Bethany. Appreciate your feedback.
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.
Yes! It tastes better the next day in my opinion (just like chili). Reheat over low/medium heat and you should be fine.
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?
You do not have to cook the corn first. Simply add the raw corn and it will cook with the rest of the veggies.