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Summer Corn And Zucchini Chowder

Summer corn and zucchini chowder made creamy with a milk-and-cream base and a quick blend for a smooth, chunky texture. Loaded with crisp bacon, sweet corn kernels, and tender zucchini for a comforting main-dish bowl.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Corn and chowder base
  • 4 ears fresh corn, kernels cut off (or 3 cups frozen)
  • 3 medium zucchini, diced
  • 4 strips bacon, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cup chicken or vegetable broth
  • 2 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 2 tbsp flour
  • 0.5 tsp smoked paprika
  • 1 fresh basil, chives, and extra corn for garnish
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and build the flavor
  1. Cook the bacon in a large pot until crispy, then remove and set aside.
  2. Sauté the onion in the bacon fat and butter for 4 minutes, then add the garlic and flour and cook for 1-2 minutes.
Simmer and thicken
  1. Gradually add the broth, milk, and cream, then stir in the corn and smoked paprika until evenly combined.
  2. Simmer for 12-15 minutes, then add the zucchini and cook for 5 minutes until just tender.
Blend for creaminess and finish
  1. Blend 2 cups of the soup smooth, then return it to the pot to create a creamy, chunky texture.
  2. Season with salt and pepper, then serve with the crispy bacon, fresh basil, chives, and extra corn for garnish.

Notes

Pro tip: blend only 2 cups so the chowder stays thick and spoonable with visible corn and zucchini. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stovetop until warmed through. Freezing is not recommended because the milk base can separate after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a slightly less rich chowder.