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Summer Corn and Zucchini Chowder

Summer corn and zucchini chowder is a creamy American pot of chowder made with bacon, sautéed aromatics, and a blend of smooth + chunky texture. Fresh corn kernels, diced zucchini, and a smoked paprika finish come together after a brief simmer for just-tender vegetables.
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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: 425
Ingredients Equipment Method Notes

Ingredients
  

Corn and zucchini chowder base
  • 4 ears fresh corn, kernels cut off (or 3 cups frozen) Use fresh kernels; substitute 3 cups frozen corn if needed.
  • 3 medium zucchini Dice into small cubes for even tender bites.
  • 4 strips bacon Dice and cook until crispy.
  • 1 onion Dice for sautéing.
  • 3 cloves garlic Minced.
  • 2 cup chicken or vegetable broth Choose chicken broth or vegetable broth.
  • 2 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 2 tbsp flour Use to thicken the chowder.
  • 0.5 tsp smoked paprika
  • fresh basil, chives, and extra corn for garnish Add on top just before serving.
  • salt and pepper to taste Season at the end.

Equipment

  • 1 Dutch oven

Method
 

Crisp the bacon
  1. Cook the bacon in a large pot until crispy, then remove and set aside (keep the rendered fat in the pot).
  2. Leave about 2 tablespoons bacon fat in the pot; if it looks dry, add 1 tablespoon butter from the recipe.
Sauté aromatics and thicken
  1. Sauté the onion in the bacon fat and butter over medium heat for 4 minutes until softened and glossy.
  2. Add the garlic and flour, then cook for 1-2 minutes, stirring constantly, until the flour smells slightly toasted.
Build the chowder
  1. Gradually whisk in the broth, milk, and cream until smooth, scraping up any browned bits from the bottom of the pot.
  2. Stir in the corn and smoked paprika, then bring the mixture to a simmer.
  3. Simmer for 12-15 minutes, then add the zucchini and cook for 5 more minutes until just tender.
Blend and finish
  1. Blend 2 cups of the soup until smooth, then return it to the pot to combine with the chunky portion.
  2. Season with salt and pepper to taste, then serve topped with crispy bacon, fresh basil, chives, and extra corn.

Notes

For the creamiest texture, blend while the soup is hot and return it back slowly to keep it silky. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of milk or broth if it thickens too much. Freezing is not recommended because dairy can separate after thawing. For a dairy-forward but lighter option, swap the whole milk for low-fat milk and use regular heavy cream only for richness.