Summer Corn Zucchini Chowder: 4 Must-Try Steps

Oh, summer produce! There’s nothing quite like it, is there? The farmers’ markets are just bursting with goodness, and I’ve spent years, literally *years*, perfecting recipes that make the most of those vibrant flavors. This Summer Corn and Zucchini Chowder? It’s a total winner! It’s ridiculously light, packed with all that fantastic fresh corn and zucchini goodness, and honestly, it’s so easy you’ll be making it all season long. I remember the first time I made it; the sun was just starting to dip, casting that perfect golden glow, and this warm, comforting bowl of sunshine was exactly what we needed. It’s simple, it’s fresh, and it just tastes like summer.

Why You’ll Love This Summer Corn and Zucchini Chowder

This chowder is a total summer dream because:

• It’s bursting with fresh, seasonal veggies!
• So incredibly easy to whip up, even on a busy weeknight.
• It’s light, flavorful, and just perfectly comforting.
• Leftovers are amazing (if you even have any!).

Ingredients for Your Summer Corn and Zucchini Chowder

Alright, gathering your ingredients is the first step to chowder bliss! For the absolute best flavor, you really can’t beat fresh, seasonal produce. Trust me on this, it makes all the difference! Here’s what you’ll need for this lovely Summer Corn and Zucchini Chowder:

• 1 tablespoon olive oil – just enough to get things going!
• 1 cup yellow onion, finely chopped – my go-to for that sweet base flavor.
• 2 cloves garlic, minced – because garlic makes everything better, right?
• 4 cups fresh corn kernels – seriously, shuck those ears! (That’s about 4 ears of corn).
• 2 cups zucchini, chopped – usually about 2 medium ones. Don’t peel them, the skin adds nice color!
• 4 cups vegetable broth – your liquid gold!
• 1 cup milk – whole milk gives the best creaminess, but you can use what you have.
• 1/2 teaspoon salt – adjust this to your liking.
• 1/4 teaspoon black pepper – just a little kick.
• 2 tablespoons chopped fresh parsley – for that gorgeous pop of green and freshness at the end.

See? Simple, wholesome ingredients that are basically summer in a bowl!

How to Prepare the Perfect Summer Corn and Zucchini Chowder

Okay, so making this Summer Corn and Zucchini Chowder is honestly a breeze. I’ve made it so many times now, I could probably do it with my eyes closed! It’s all about building those simple layers of flavor. You’ll see, it comes together super fast! If you love a good chowder, you should also check out this cheesy vegetable chowder; it’s another favorite of mine!

Sautéing Aromatics for Summer Corn and Zucchini Chowder

First things first, grab a great big pot – one that’s nice and sturdy. You want to heat up that tablespoon of olive oil over medium heat until it’s shimmering a bit. Toss in your chopped onion and let them soften up. This usually takes about 5 minutes, maybe a little longer if your stove runs a bit cool. You’re looking for them to get nice and translucent, not brown! Right after that, add your minced garlic. Oh, that smell! Cook it for just about a minute until it’s wonderfully fragrant. Be careful not to burn the garlic, or it can get bitter. It’s kind of like making the base for a good garlic herb potato soup, you want those aromatics to really bloom.

Simmering the Summer Corn and Zucchini Chowder Base

Now for the stars of the show! Stir in your fresh corn kernels and the chopped zucchini. Pour in the vegetable broth, giving everything a good mix. Bring this beautiful pot of veggies up to a boil. Once it’s happily bubbling, turn the heat down, pop a lid on loosely if you like, and let it simmer gently. You’ll want to let it go for about 10 minutes, just until those vegetables are perfectly tender but still have a little bite. This is where all those lovely summer flavors really start to meld together in our Summer Corn and Zucchini Chowder.

Finishing Touches for Your Summer Corn and Zucchini Chowder

Almost there! Now, stir in the milk. I love using whole milk for a bit of richness, but honestly, whatever you have works! Add your salt and pepper too. Give it a gentle stir and just heat everything through. The most important thing here is *not* to let it boil once the milk is in, or it can sometimes curdle. We want creamy and smooth! Ladle your gorgeous Summer Corn and Zucchini Chowder into bowls, and for the final flourish, sprinkle that fresh, chopped parsley right over the top. It adds such a lovely fresh finish!

Tips for Success with Your Summer Corn and Zucchini Chowder

You know, the beauty of this Summer Corn and Zucchini Chowder is its simplicity, but a few little tricks really take it from “good” to “absolutely amazing.” My biggest secret? Freshness! The fresher your corn and zucchini, the brighter and sweeter your chowder will taste. Also, don’t be tempted to boil it hard after adding the milk – a gentle simmer is all you need to avoid a sad, curdled soup. Oh, and a little something I learned over the years for texture: if you like it a *tad* thicker without adding more starchy stuff, just mash a few of the zucchini pieces against the side of the pot with your spoon when they’re tender. It releases some of their natural goodness and thickens it ever so slightly!

Ingredient Notes and Substitutions for Summer Corn and Zucchini Chowder

Sometimes you just can’t get to the store for the freshest stuff, and that’s totally okay! If you don’t have fresh corn on hand, frozen corn works beautifully in this Summer Corn and Zucchini Chowder. Just use it straight from the freezer. For the milk, I usually use whole milk for a touch of creaminess, but skim or even a non-dairy milk like almond or oat milk would work too, they just might make it a little less rich. And if you’re not a huge zucchini fan, or just have other greens hanging around, remember you can totally mix in some other veggies! Think chopped bell peppers or even some sweet peas. You could even try grilling the zucchini first, like in my grilled zucchini recipe, for a different flavor profile, or make some baked parmesan zucchini as a side!

Serving and Storing Your Summer Corn and Zucchini Chowder

This Summer Corn and Zucchini Chowder is just delightful on its own, but I love serving it with some warm, crusty bread for dipping. It’s also fantastic alongside a light salad, like this yummy Mediterranean quinoa salad or even a crunchy Thai quinoa salad for a full meal! If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container. They’ll keep nicely in the fridge for about 3-4 days. To reheat, I usually just warm it gently on the stovetop over low heat, stirring occasionally, until it’s nice and hot. Don’t boil it, remember?

Frequently Asked Questions about Summer Corn and Zucchini Chowder

Got questions about whipping up this Summer Corn and Zucchini Chowder? I’ve got answers!

Can I make this Summer Corn and Zucchini Chowder vegan?

Absolutely! You can totally make this chowder vegan. Just swap the milk for your favorite plant-based milk, like unsweetened almond or oat milk, and make sure your vegetable broth is vegan too. You won’t even miss the dairy, I promise!

Can I use frozen corn for this Summer Corn and Zucchini Chowder?

Yes, yes, a thousand times yes! If you don’t have fresh corn, frozen corn is a fantastic substitute for this Summer Corn and Zucchini Chowder. Just toss it right into the pot from frozen – no need to thaw. It works just beautifully.

How can I make this Summer Corn and Zucchini Chowder thicker?

If you like a super thick chowder, you have a couple of options! My favorite trick is to take about a cup or two of the cooked soup (make sure to scoop out some of the corn and zucchini chunks!) and blend it until it’s smooth, then stir it back into the pot. Or, you can whisk together a tablespoon of cornstarch with a couple of tablespoons of cold water to make a slurry, then stir that in gently and let it simmer for another minute or two until it thickens up.

What other vegetables can I add to this Summer Corn and Zucchini Chowder?

This Summer Corn and Zucchini Chowder is super forgiving! Feel free to toss in other bits of summer goodness. Chopped bell peppers (any color!) work wonderfully, or some crisp green peas. I’ve even added diced potatoes or sweet potatoes if I want something a little heartier. Just make sure to adjust your simmering time as needed for any harder veggies.

Nutritional Information for Summer Corn and Zucchini Chowder

I always like to give an idea of what you’re getting nutritionally from this lovely Summer Corn and Zucchini Chowder. Keep in mind, these numbers are just estimates, and they can wiggle around a bit depending on exactly what ingredients you use and how you make it. But generally, a serving (about 1.5 cups) tends to be around 220 calories, with about 5g of fat. It’s a good source of carbs for energy, around 35g, and has a nice bit of fiber too, about 5g. It’s a pretty wholesome bowl, perfect for a light lunch or dinner. If you’re looking for other ideas to boost your protein intake, check out some of my favorite protein breakfast recipes!

Share Your Summer Corn and Zucchini Chowder Creations!

I just LOVE hearing from you all! Seriously, if you make this Summer Corn and Zucchini Chowder, I want to know all about it. Did you try a special variation? Did it become a new family favorite? Drop a comment below and tell me your experience, or even better, share a photo on social media! It makes my day to see what you’re cooking up. You can learn more about my kitchen adventures here!

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