Zucchini Corn Chowder is a bright and comforting bowl that combines tender zucchini and sweet corn in a creamy, cozy broth. It’s the kind of soup that feels fresh but still warms you up, with just the right balance of textures and flavors.
I love making this chowder when zucchini and corn are in season because the vegetables taste so fresh and vibrant. One thing I always do is add a sprinkle of fresh herbs like parsley or thyme right before serving—it really lifts the whole dish and adds a little extra brightness. It’s simple, but those little touches make a big difference.
This chowder is a great choice for lunch or dinner, especially when you want something a bit lighter but still filling. I like to serve it with crusty bread or a side salad, and it’s also a hit when shared with family and friends. It’s one of those recipes that feels like a warm hug on a plate, easy to make and comforting every time.
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky, salty crunch that’s hard to beat. If you want a vegetarian option, try smoked paprika or a dash of liquid smoke for that smoky flavor without meat.
Zucchini: Fresh zucchini gives a tender texture and mild flavor. If you’re out of zucchini, yellow summer squash works just as well here.
Fresh Corn: Sweet corn kernels are the star for sweetness and crunch. If fresh isn’t available, thawed frozen corn is a handy substitute without losing much flavor.
Broth: Vegetable or chicken broth both work great. Vegetable broth keeps it lighter and vegetarian-friendly, while chicken broth adds depth.
Cream & Milk: Heavy cream and whole milk create the rich, creamy base. For a lighter or dairy-free version, use coconut milk or cashew cream, but expect a slightly different taste.
Flour & Butter: These build the base by making a roux to thicken the chowder. For gluten-free, use a gluten-free flour blend or cornstarch instead.
How Do You Make the Chowder Thick and Creamy Without It Being Too Heavy?
The trick is in making a good roux, which is a mixture of flour and fat. Here’s how to do it simply:
- After sautéing onions and garlic, sprinkle the flour evenly over them.
- Stir constantly for 1-2 minutes. This cooks the raw flour taste out and creates a slightly nutty flavor.
- Then, slowly add your broth while whisking to avoid lumps. This creates a smooth, thick base.
- When you add cream and milk later, keep the heat low and don’t boil, or the dairy can separate.
This method makes sure your chowder is creamy and velvety without being too heavy or grainy.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer it because it heats evenly and can hold all the ingredients comfortably.
- Sharp knife and cutting board – makes chopping the zucchini, onion, and garlic quick and safe.
- Wooden spoon or spatula – great for stirring without damaging your cookware.
- Measuring cups and spoons – helpful for adding ingredients accurately.
- Soup ladle – perfect for serving the chowder in bowls.
Flavor Variations & Add-Ins
- Use smoked sausage instead of bacon for a hearty twist. It adds smoky, meaty flavor without extra prep.
- Mix in diced tomatoes or green chilies for a bit of tang and heat. Great if you like a spicy kick.
- Stir in cooked potatoes or sweet potatoes for extra thickness and sweetness.
- Garnish with shredded cheese or a squeeze of lime for added flavor and brightness.
How to Make Zucchini Corn Chowder
Ingredients You’ll Need:
- 4 slices bacon
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium zucchinis, finely diced
- 3 cups fresh corn kernels (about 4 ears)
- 3 cups vegetable broth or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh chives or green onions, sliced for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook, making the total time roughly 35 minutes. It’s a wonderful, quick meal that fills your kitchen with cozy, fresh smells and delivers a warm, tasty chowder fast.
Step-by-Step Instructions:
1. Cook the Bacon:
Start by placing the bacon slices in a large pot or Dutch oven over medium heat. Cook until they’re crisp and golden. Remove the bacon and lay it on paper towels to drain. Chop it into small pieces once cooled. Keep 1-2 tablespoons of the bacon fat in the pot for cooking the veggies.
2. Sauté the Onion and Garlic:
Add the butter to the bacon fat in the pot and let it melt. Toss in the chopped onion and cook until the onions are soft and translucent, about 5 minutes. Stir in the minced garlic and cook just for another 30 seconds, until you smell its wonderful aroma.
3. Make the Roux & Add Broth:
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes. This cooks the flour and creates a thickening base. Slowly whisk in the broth to avoid lumps, bringing it to a gentle boil.
4. Add Vegetables and Simmer:
Put in the diced zucchini and fresh corn kernels. Lower the heat to a simmer and cook for 10-12 minutes, until the veggies are tender and cooked through.
5. Stir in Cream & Seasonings:
Pour in the heavy cream and milk, stirring gently and avoiding boiling after this point. Let it warm through for about 5 minutes. Season with salt, black pepper, and crushed red pepper flakes if you like a little heat. Taste and adjust the seasonings.
6. Serve and Garnish:
Ladle the chowder into bowls, and sprinkle with the chopped crispy bacon and chopped fresh chives or green onions. Serve with fresh crusty bread on the side to dip and enjoy!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works great—just thaw it before adding to the pot. It’s a convenient option when fresh corn isn’t in season.
How Do I Store Leftover Chowder?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching.
Can I Make This Chowder Dairy-Free?
Yes! Swap the heavy cream and milk for coconut milk or your favorite dairy-free milk. The flavor will be slightly different but still delicious and creamy.
Is It Okay to Skip the Bacon?
Definitely! You can omit the bacon for a vegetarian version. To add smoky flavor, try a pinch of smoked paprika or a splash of liquid smoke instead.
