Summer Corn and Zucchini Chowder Recipe: A Delicious and Healthy Meal

summer corn and zucchini chowder recipe

Are you looking for a comforting and delicious meal for the summer season? Look no further than this amazing summer corn and zucchini chowder recipe. It’s the perfect combination of fresh and savory flavors that will satisfy your taste buds and leave you feeling nourished.

In this article, we will guide you through the process of creating this tasty chowder step-by-step, highlighting the ingredients and cooking techniques to make it as flavorful and nutritious as possible. Let’s get started!


Before we begin cooking, let’s take a look at the ingredients you’ll need for this recipe:

  • 4 cups fresh corn kernels (from 5-6 ears of corn)
  • 2 medium zucchinis, diced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream or coconut milk
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Cooking Instructions

Now that we have all the ingredients ready, it’s time to start cooking. Follow these easy steps to make the perfect summer corn and zucchini chowder:

Step 1: Prepare the Vegetables

First, prepare the vegetables. Cut the corn kernels off the cobs and set them aside. Dice the zucchinis and chop the onion. Mince the garlic.

Step 2: Sauté the Vegetables

In a large pot, heat the olive oil and butter over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for another 1-2 minutes, until fragrant.

Step 3: Add the Broth and Corn

Add the chicken or vegetable broth and the fresh corn kernels to the pot. Increase the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, until the corn is tender.

Step 4: Blend the Chowder

Using an immersion blender or a regular blender, puree the chowder until it’s smooth and creamy. If you’re using a regular blender, work in batches to avoid overflowing.

Step 5: Add the Zucchini and Seasonings

Return the pureed chowder to the pot and add the diced zucchini, dried thyme, salt, and pepper. Simmer for another 10-15 minutes, until the zucchini is tender but still slightly firm.

Step 6: Add the Cream

Stir in the heavy cream or coconut milk and heat the chowder until it’s hot but not boiling. Remove from heat.

Step 7: Serve and Enjoy!

Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve with crusty bread or crackers on the side.

Health Benefits

This summer corn and zucchini chowder recipe is not only delicious but also highly nutritious. The fresh vegetables provide an abundance of vitamins, minerals, and fiber, while the chicken or vegetable broth provides a source of lean protein. Additionally, using coconut milk instead of heavy cream reduces the saturated fat content of the dish, making it a heart-healthy option.


This summer corn and zucchini chowder recipe is a must-try for anyone looking for a healthy and satisfying meal. It’s easy to prepare, bursting with fresh flavors, and packed with nutrients. Enjoy it on a warm summer evening or as a comforting lunch option. Your taste buds and body will thank you.


  1. Can I make this recipe vegan?

Absolutely! Simply substitute vegetable broth for the chicken broth and coconut milk for the heavy cream to make this recipe vegan-friendly.

  1. Can I freeze this chowder for later?

Yes, you can freeze this chowder for later. Simply allow it to cool completely, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. To reheat, thaw the chowder overnight in the refrigerator, then heat it on the stove over medium-low heat until hot.

  1. Can I use frozen corn instead of fresh?

Yes, you can use frozen corn instead of fresh corn for this recipe. Simply thaw the corn before using it in the recipe.

  1. Can I add other vegetables to this chowder?

Certainly! This recipe is versatile and can be adapted to include other vegetables that you may have on hand. Try adding diced bell peppers, chopped carrots, or diced potatoes for a heartier version of this chowder.

We hope you enjoy making and eating this summer corn and zucchini chowder recipe as much as we do. Bon appétit!

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