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Summer Corn And Zucchini Chowder

Summer corn and zucchini chowder made on the stovetop with a creamy milk-and-cream base and a smooth-but-chunky blend. Tender zucchini rounds and sweet corn kernels simmer until just soft, then finish with crisp bacon and fresh herbs.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Bacon and aromatics
  • 4 bacon strips Dice for even crisping and browning.
  • 1 onion Diced.
  • 3 garlic cloves Minced.
  • 3 tbsp butter Use for sautéing and roux base.
  • 2 tbsp flour Helps thicken the chowder.
Corn and zucchini
  • 4 ears fresh corn Kernels cut off (or use frozen corn).
  • 3 medium zucchini Diced.
Dairy and seasonings
  • 2 cup chicken or vegetable broth Choose one; keep warm if possible.
  • 2 cup whole milk
  • 1 cup heavy cream
  • 0.5 tsp smoked paprika Adds a subtle smoky note.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Garnish
  • 2 fresh basil Chopped, plus extra for topping if desired.
  • 2 chives For garnish.
  • 0.25 cup extra corn Optional extra kernels for garnish.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon, build the base
  1. Cook bacon in a large Dutch oven over medium heat until crispy, then remove and set aside.
  2. Sauté onion in the bacon fat and butter for 4 minutes until softened.
  3. Add garlic and flour, then cook for 1-2 minutes, stirring, until fragrant and lightly cooked.
Simmer the chowder
  1. Gradually add broth, milk, and cream, stirring to combine and smooth out the flour.
  2. Add corn and smoked paprika, then bring to a simmer.
  3. Simmer for 12-15 minutes to develop flavor, then add zucchini and cook 5 minutes until just tender.
Blend and finish
  1. Blend 2 cups of the soup until smooth, then return it to the pot for a creamy, chunky chowder texture.
  2. Season with salt and pepper to taste, then serve topped with crispy bacon, fresh basil, chives, and extra corn if using.

Notes

For the creamiest texture without losing the bite, blend only 2 cups of soup and return it so the rest stays chunky. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop, adding a splash of milk if it thickens. Freezing is not recommended because dairy can separate after thawing. For a lighter version, use half-and-half in place of whole milk and reduce the heavy cream to 1/2 cup.