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    Home » Recipes » Soups & Stews

    Corn Zucchini Chowder

    Published: Aug 13, 2020 · Modified: Aug 9, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 694 words. · About 4 minutes to read this article.

    Jump to Recipe
    Summer corn chowder recipe.
    Summer corn chowder recipe.
    Summer corn chowder recipe.

    Corn zucchini chowder is a hearty, mild soup filled with summer harvest vegetables. A creamy homemade broth is filled with corn, potatoes, zucchini, and bell pepper.

    A wooden ladle filled with corn chowder.

    This summer chowder recipe is the perfect way to enjoy your favorite summer harvest vegetables.

    Fresh corn, potatoes, bell pepper, zucchini, and carrots fill this chowder with healthy and nutritious ingredients. Plus, it's easy to customize with any produce you have on hand - use up those extra veggies before they go bad!

    Corn, carrots and red bell pepper give this soup a slightly sweet and fresh flavor that the entire family will enjoy. A dash of thyme and red pepper flakes are all you need to give this soup a warm, subtle flavor.

    Ingredients and substitutions

    Ingredients, including summer vegetables like zucchini and corn, on a counter top.

    This chowder recipe is effortless to customize with almost any produce you have on hand. Try to swap the vegetables in equal amounts for the same amount of servings.

    Other great vegetables to use in this soup? Yellow summer squash, green or yellow bell pepper, jalapenos, red potatoes, kale, spinach (toss in at the end of cooking), tomatoes, parsnips, peas, green beans, and sweet potatoes.

    Corn cut off the cob, canned corn, or fresh frozen corn can be used in this recipe. You'll need about 3 ears of corn, or 2 cups of corn kernels.

    Chicken broth or vegetable broth can be used in this recipe.

    Substituting the whole milk with half & half or heavy cream will give you a thicker, creamier soup.

    Red pepper flakes can be doubled for more heat (the soup will be mild as written). Or, they can be substituted with black pepper.

    Cooking a vegetable soup in a stock pot.

    Make ahead and reheating

    Corn zucchini chowder can be made ahead of time and reheats well for 3-4 days. Perfect for a few days of meal prep for quick lunches and dinners.

    Heartier vegetables like potatoes, peppers, corn, and carrots will keep for a day or two longer than delicate vegetables, like spinach. Keep this in mind if you're planning on making a large batch with your own favorite produce.

    Soup can be reheated over medium-low heat, covered, on the stove top. Or, reheat individual portions in the microwave.

    A white bowl being filled with soup by a wooden ladle.

    What to serve with chowder

    Here are a few great side dishes that pair well with a bowl of corn chowder:

    • Buttermilk Cornbread Muffins
    • Grilled cheese
    • Kale Cranberry Salad with Lemon Vinaigrette
    • Buttery Stovetop Biscuits
    • Crusty bread

    Soup garnishes

    • Crumbled bacon
    • Rosemary Garlic Parmesan Crisps
    • Shredded cheese
    • Croutons
    • Cooked and crumbled chorizo
    • Sliced green onion
    A wooden ladle filled with corn chowder.
    Print Recipe
    4.34 from 3 reviews

    Corn Zucchini Chowder

    Corn zucchini chowder is a hearty, mild soup filled with summer harvest vegetables. A creamy homemade broth is filled with corn, potatoes, zucchini, and bell pepper.
    Prep Time10 minutes
    Cook Time15 minutes
    Resting Time5 minutes
    Total Time30 minutes
    Servings: 4 servings
    Calories: 236kcal
    Author: Heather

    Ingredients

    • 3 tablespoons unsalted butter
    • ½ onion, chopped
    • 2 carrots, chopped
    • 1 red bell pepper, chopped
    • 2 cloves garlic, minced
    • 3 tablespoons all-purpose flour
    • 3 cups vegetable or chicken broth
    • 1 cup whole milk
    • 2 medium potatoes, peeled and cubed
    • 3 ears of corn , husks and silks removed, corn cut from cobs
    • 1 medium zucchini, cubed
    • ½ teaspoon salt
    • ½ teaspoon dried thyme
    • ¼ teaspoon red pepper flakes

    Instructions

    • In a stock pot over medium heat, melt butter. Add chopped onions, carrots, and bell pepper and cook until vegetables begin to lightly brown and onion turns translucent, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
    • Add flour and stir to coat vegetables. Cook for one minute, then whisk in vegetable broth, scraping up any browned bits on the bottom of the pan.
    • Add milk, potatoes, corn, zucchini, salt, thyme, and red pepper flakes to pot, stirring to incorporate. Bring to a boil, cover, and reduce heat to low. Simmer for 8-10 minutes, or until potatoes can easily be pierced through with a fork.
    • Remove lid, remove pot from heat, and allow to set for 5 minutes before serving.

    Equipment Recommendations

    • Stainless Steel 8-Quart Stock Pot
    • OXO Metal Balloon Whisk
    • Zwilling Pro Chef's Knife
    • Pyrex Liquid Measuring Cups

    Notes

    • Leftover soup will keep for 3-4 days in a sealed container in the refrigerator.
    • Whole milk can be substituted with half & half or heavy cream for a thicker, creamier soup. 
    • Red pepper flakes can be doubled for more heat (soup will be mild as written).
    • 3 ears of corn = about 2 cups of corn kernels. Canned or frozen corn can be used. 

    Nutrition Estimate

    Calories: 236kcal | Carbohydrates: 30g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 1059mg | Potassium: 600mg | Fiber: 4g | Sugar: 13g | Vitamin A: 7030IU | Vitamin C: 55mg | Calcium: 109mg | Iron: 1mg
    Course: Main Course, Soup
    Cuisine: American

    More soup recipes

    • Corn Chowder with Andouille Sausage
    • Cajun Chicken Noodle Soup
    • Hash Brown Potato Broccoli Soup
    • Beans and Rice Taco Soup

    More Soup and Stew Recipes

    • Slow Cooker Spicy Bison Chili
    • Rotisserie Chicken Noodle Soup
    • Kielbasa Potato Soup
    • Slow Cooker Chicken Broccoli Cheese Soup

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    1. TOBRETH

      July 25, 2022 at 6:52 pm

      It was ok but sorely lacking on seasoning/flavor, after I doubled the red chili pepper flakes as suggested. I recommend adding a lot of salt and pepper. Also, I would simmer in broth till potatoes were tender, then add cream just to heat through.

      Reply
      • Heather

        July 25, 2022 at 7:08 pm

        Hi Tobreth, this is a mild soup, meant to allow the flavors of the fresh summer produce to shine. However you're welcome to add as much seasoning as you'd like! Did you happen to use a low sodium broth for your soup? The salt in this recipe is lower than usual due to the amount of sodium in the broth.

        Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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