Corn zucchini chowder is a hearty, mild soup filled with seasonal summer vegetables. A creamy homemade broth is filled with corn, potatoes, zucchini, and bell pepper.
This summer chowder recipe is the perfect way to enjoy your favorite summer harvest vegetables. Another favorite is my creamy pasta primavera, a one pan meal made made with fresh seasonal ingredients.
Fresh corn, potatoes, bell pepper, zucchini, and carrots add fresh, bright flavor. 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 taste.
Ingredients and substitutions
- Vegetables - I used red bell pepper, zucchini, carrot, potato, and corn in my soup. Potatoes make a great base that's filling, inexpensive, and a crowd favorite. Other than that, feel free to add any veggies you have on hand. I've included a list of variations below.
- Onion and garlic - Add flavor to your soup. I don't recommend omitting either of these.
- Flour - Needed to make a roux, which thickens the soup.
- Butter - Needed to make a roux with the flour, which thickens the soup.
- Chicken broth - Can be substituted with vegetable broth.
- Whole milk - Substituting the whole milk with half & half or heavy cream will give you a thicker, creamier soup.
- Seasoning - Salt, red pepper flakes, and thyme add a warm, savory flavor to your soup. If using a low sodium broth, consider adding extra seasoning to taste.
Other great vegetables to use in this soup?
- Yellow summer squash
- Green or yellow bell pepper
- Red potatoes
- Spinach (toss in at the end of cooking)
- Green beans
- Sweet potatoes
Corn zucchini chowder can be made ahead of time and stored in the refrigerator for 3 to 4 days. It's 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. You can also reheat individual portions in the microwave.
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
- Crumbled bacon
- Rosemary Garlic Parmesan Crisps
- Shredded cheese
- Cooked and crumbled chorizo
- Sliced green onion
Corn Zucchini Chowder
- 3 tablespoons unsalted butter
- ½ onion, chopped
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 24 ounces broth, vegetable or chicken
- 8 ounces 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
- 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 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 simmer, cover, and reduce heat to low. Simmer for about 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.
- 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.