Irresistible Summer Fresh Corn and Zucchini Chowder Recipe

There’s something magical about a bowl of Summer Fresh Corn and Zucchini Chowder that instantly transports you to sun-soaked days of picnics and laughter. The creamy, dreamy texture combined with the sweetness of fresh corn makes every spoonful a celebration of summer’s bounty. You can almost hear the sizzling sound of vegetables hitting the pan, releasing aromas that beckon everyone to the kitchen. For more inspiration, check out this dinner recipes for summer recipe.

I still remember the first time I made this chowder for my family — it was a hot July afternoon, and I thought I’d impress them with a little culinary magic. Spoiler alert: they loved it! Now, it’s a staple at our summer gatherings, making its way to BBQs and lazy Sunday brunches alike. Trust me, once you make this chowder, it will be hard to keep it off your table.

I’ll never forget when my cousin took her first bite; her eyes widened in delight, and she declared it “the best thing since sliced bread!” For more inspiration, check out this light lunch options recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Use sweet corn on the cob for maximum flavor; it’s worth the extra effort to cut off those kernels.

• Zucchini: Look for firm zucchinis; they should be bright green and free from blemishes for optimal freshness.

• Onions: A sweet onion adds depth; chop finely so they blend seamlessly into the chowder.

• Garlic: Fresh garlic cloves are essential; they provide a fragrant punch that elevates every bite.

• Vegetable Broth: Choose low-sodium broth so you can control the saltiness of your chowder.

• Cream or Coconut Milk: For a creamy texture; coconut milk adds an unexpected tropical twist!

• Thyme: Fresh thyme works best; its earthy aroma complements the vegetables beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Summer Fresh Corn and Zucchini Chowder

Prep Your Veggies: Start by husking your corn and cutting off those juicy kernels from the cob. Dice your zucchini and finely chop your onions and garlic so they cook evenly.

Sauté Aromatics: In a large pot over medium heat, add olive oil. Once hot, throw in onions until they turn translucent and release their sweet aroma—about five minutes should do.

Add Garlic & Zucchini: Toss in garlic along with diced zucchini. Sauté for another three minutes until the zucchini softens slightly but still retains its crunch.

Pour in Broth & Corn: Add vegetable broth and fresh corn to the pot. Bring everything to a gentle simmer while stirring occasionally, letting those flavors meld together beautifully.

Incorporate Cream & Seasonings: Pour in cream or coconut milk while adding thyme. Stir well until combined; let simmer for an additional five minutes until thickened slightly.

Final Touches & Serve!: Taste your chowder, adding salt and pepper as needed. Ladle into bowls garnished with extra thyme for a pop of color before serving hot.

Now that you’re armed with this deliciously simple recipe for Summer Fresh Corn and Zucchini Chowder, get ready to enjoy a burst of summer flavor right at home! Whether you whip it up on a casual weeknight or serve it at a gathering, this chowder is sure to impress everyone around your table. Enjoy every creamy bite!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add your corn and zucchini for optimal flavor infusion. Simmer everything gently to allow the ingredients to meld beautifully.

Add Your Touch

Feel free to swap out zucchini for yellow squash or add fresh herbs like basil or thyme to elevate your chowder. A splash of lime juice can brighten the flavors even more.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to maintain creaminess without curdling.

Cooking this chowder always reminds me of summer picnics where laughter filled the air and bowls were emptied faster than I could serve them.

FAQ

Can I use canned corn instead of fresh?

Yes, canned corn works well, but fresh corn gives a sweeter taste and better texture.

How can I make it vegan?

Substitute dairy with coconut milk or almond milk, and use vegetable broth as base.

What pairs well with this chowder?

Serve it with crusty bread or a light salad for a refreshing, balanced meal.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Summer Fresh Corn and Zucchini Chowder

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Indulge in the vibrant flavors of summer with this easy-to-make Summer Fresh Corn and Zucchini Chowder. This creamy delight combines sweet corn and tender zucchini, delivering a burst of sunshine in every bite. Perfect for warm days, this chowder is not only visually appealing but also a crowd-pleaser at picnics and gatherings. Ready in just 30 minutes, it’s a go-to recipe for quick lunches or dinners.

---

Ingredients

Scale 1x2x3x

• 2 cups fresh corn kernels (about 2 ears)
• 1 medium zucchini, diced
• 1 medium sweet onion, finely chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream or coconut milk
• 1 tsp fresh thyme leaves
• 2 tbsp olive oil
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep your veggies: Husk the corn and cut off the kernels, dice the zucchini, and chop the onion and garlic.
2. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onions and cook until translucent (about 5 minutes).
3. Add garlic & zucchini: Stir in garlic and zucchini; sauté for an additional 3 minutes until slightly softened.
4. Pour in broth & corn: Add vegetable broth and fresh corn to the pot, bringing it to a gentle simmer while stirring occasionally.
5. Incorporate cream & seasonings: Stir in cream or coconut milk along with thyme; let simmer for another 5 minutes until slightly thickened.
6. Final touches & serve: Adjust seasoning with salt and pepper as needed. Ladle into bowls garnished with extra thyme.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 280
• Sugar: 6g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 45mg