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
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!
Thank you!
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!!!
Thank you for the compliment! So happy to hear you loved it.
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.
Thank you!
This was so delicious! I added a little more bacon and corn! My family loved it.
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.
That’s so great to hear! Thank you Katrina.
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!!!
It sounds delicious! Thanks for your feedback.
I made this today and it was amazing! So easy and I will definitely make this again. Thank you for sharing.
Thank you!
Made this for lunch today. I did the smoked paprika instead of bacon and it turned out so flavorful! Fantastic summer recipe!
Thank you!
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.
So happy to hear that! Thanks Barbara.
We made this for dinner tonight and loved it! It was so flavorful and lighter for a summer evening. Thank you!
Made for dinner tonight with homegrown veggies. Delicious!!! Thank you for sharing!
That sounds delicious! Thank you Christa.
Amazing! Full of flavor! My hubs & I loved it!
Thank you!
The recipe is just super, thanks for the idea to thicken without using flour. I will definitely cook.
I hope you enjoy it!
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.
Thank you!
Wonderful, even skipped the bacon! Thank you!
I bought all the stuff to make this and realized i dont Have a blender! Any tips?
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.
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.
I’m so happy to hear that! Thank you Ashley!
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.
Thanks for your feedback Julie! Butternut squash bread sounds amazing!
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.
That’s so great! Thank you for your feedback.
Easy to make, Flavourful, and healthy. This will definitely be added to our regulars
Oh, we added Parmesan cheese and chopped up pickled jalapeños
That sounds lovely! Thank you Stephanie.
a summer favorite for sure!