Why You’ll Love This Corn and Zucchini Chowder

• It’s the essence of summer in a bowl. This chowder is built around the season’s star produce. The sweet corn kernels burst with flavor, while the zucchini adds a gentle, almost buttery softness that just melts into the broth.
• It feels creamy and rich without being heavy. The trick is using a starchy potato, which we’ll partially blend to thicken the soup naturally. This creates a wonderfully velvety base that clings to the spoon, all without a cup of heavy cream.
• It’s a fantastic one-pot meal. From sautéing the veggies to the final simmer, everything happens in one single pot. That means maximum flavor development with minimal cleanup—a true win-win situation for any night of the week.
• It’s incredibly versatile. You can enjoy it hot for a cozy dinner, or let it cool to room temperature for a lovely lunch. It also reheats like a dream, making it perfect for meal prep.

Ingredients & Tools

• 2 tablespoons olive oil or unsalted butter
• 1 large yellow onion, diced
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• 2 medium Yukon Gold potatoes (about 1 lb), peeled and diced into ½-inch cubes
• 4 cups fresh corn kernels (from about 4-5 ears)
• 2 medium zucchini (about 1 lb), diced
• 4 cups vegetable broth (chicken broth works too)
• 1 cup whole milk or half-and-half
• To taste: salt and freshly ground black pepper
• For garnish: fresh chopped chives or parsley

Tools: A large Dutch oven or heavy-bottomed soup pot, a sharp knife, a cutting board, a ladle, and an immersion blender (or a standard blender).

The quality of your broth really makes a difference here, so if you have a good homemade stock, this is the time to use it. And don’t skip the fresh thyme if you can help it—its earthy, slightly floral note is just perfect with the sweet corn.

Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Yukon Gold potatoes are your best friend here. They have a naturally buttery flavor and a creamy texture when cooked, which helps create that luxurious chowder base. Russet potatoes will also work, but they can become a bit mealy.
• How to cut the zucchini matters. Dice it into pieces that are roughly the same size as the corn kernels. This ensures everything cooks evenly and you get a little bit of everything in each spoonful.
• Fresh corn is worth the effort. While frozen corn will work in a pinch, the flavor of fresh, sweet summer corn is unbeatable. To easily remove the kernels, stand the cob upright in a large bowl and slice downward—the bowl catches all the messy kernels!
• Don’t rush the first step. Sautéing the onion and celery until they’re truly soft and translucent is the foundation of flavor for the whole soup. This step, called sweating the vegetables, builds a deep, savory base.

How to Make Corn and Zucchini Chowder

Serving Suggestions

Complementary Dishes

• A crisp green salad with a lemony vinaigrette — The sharp, acidic punch of the dressing cuts through the chowder’s creaminess beautifully and adds a fresh, crisp element to the meal.
• Grilled cheese sandwiches on sourdough — Honestly, is there anything more comforting than soup and a sandwich? The crispy, buttery bread and melted cheese are the perfect textural contrast to the smooth chowder.
• Garlic-rubbed crusty bread — For a simpler option, thick slices of toasted bread are essential for dipping and scooping up every last bit of soup from the bowl.

Drinks

• A crisp, unoaked Chardonnay or Sauvignon Blanc — The bright citrus notes in these wines complement the sweet corn and won’t overpower the delicate flavors of the chowder.
• A light lager or pilsner — The carbonation and mild bitterness of a cold beer are incredibly refreshing against the rich, savory soup.
• Sparkling water with a squeeze of lime — A non-alcoholic option that cleanses the palate between bites and highlights the soup’s freshness.

Something Sweet

• Fresh berry crisp with vanilla ice cream — The tart, juicy berries and warm, oat-y topping are a fantastic way to end a meal that started with this summery chowder.
• Lemon bars — The zesty, bright flavor of a good lemon bar is a lovely, light finish that doesn’t feel too heavy after a bowl of soup.
• Peach cobbler — Staying with the summer theme, a warm peach cobbler feels like the most natural and delicious progression.

Top Mistakes to Avoid

• Mistake: Boiling the soup after adding the dairy. Once you stir in the milk or half-and-half, the heat should be off. If you continue to boil it, the dairy can curdle or separate, giving the soup a grainy texture.
• Mistake: Over-blending the soup. The goal is to thicken it, not turn it into baby food. Leaving plenty of potato and vegetable chunks gives the chowder a wonderful, hearty texture that’s much more satisfying to eat.
• Mistake: Underseasoning. Potatoes and broth need a good amount of salt to really shine. Be sure to taste at the end and season in stages. Remember, you can always add more salt, but you can’t take it out!
• Mistake: Cooking the zucchini for too long. Zucchini has a high water content and can quickly turn to mush. Adding it towards the end ensures it stays tender but distinct, adding a pleasant bite to the chowder.

Expert Tips

• Tip: Make a corn cob broth. After you’ve cut the kernels off the cobs, don’t throw them away! Simmer the bare cobs in the vegetable broth for 10-15 minutes before you start the recipe, then remove them. This infuses the broth with an incredible, sweet corn essence.
• Tip: Add a splash of white wine. After the onions and celery are soft, add a quarter cup of dry white wine and let it cook down until nearly evaporated. This adds a lovely layer of acidity and complexity to the background flavor.
• Tip: For a smoky twist, add a pinch of smoked paprika. Just a little sprinkle stirred in at the end with the milk can add a subtle, smoky depth that plays really well with the sweet corn.
• Tip: Let it rest. Like many soups and stews, this chowder tastes even better the next day. The flavors have time to meld and deepen. Just reheat it gently on the stove.

FAQs

Can I make this chowder ahead of time?
Absolutely, and it’s a great idea! You can make the entire chowder up to 3 days in advance. Let it cool completely before storing it in an airtight container in the refrigerator. The potatoes will continue to absorb liquid, so you may need to add a splash of broth or milk when you reheat it to get back to the perfect consistency. Reheat gently on the stove over medium-low heat, stirring occasionally.

Can I freeze Corn and Zucchini Chowder?
I don’t recommend freezing this particular chowder. Soups with a dairy base and high-water-content vegetables like zucchini can separate and become watery and grainy upon thawing. The zucchini will lose its texture and become very soft. It’s best enjoyed fresh or stored in the fridge for a few days.

My soup is too thin. How can I thicken it?
No problem! If you prefer a thicker chowder, you have a couple of options. First, you can blend a bit more of the soup than the recipe suggests. Alternatively, make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering soup and cook for another minute or two until it thickens.

Is there a way to make this recipe vegan?
Yes, it’s very easy! Simply use olive oil instead of butter, and swap the dairy milk for an unsweetened, unflavored plant-based milk like oat milk or cashew milk. These options are creamy and neutral in flavor. Just be sure your vegetable broth is certified vegan.

What can I use instead of an immersion blender?
If you don’t have an immersion blender, a standard countertop blender works perfectly. Just be extra careful when blending hot liquids. Fill the blender jar no more than halfway, and hold the lid on firmly with a kitchen towel to prevent steam from blowing it off. Blend in batches until smooth, then return it to the pot.