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Summer Corn And Zucchini Chowder

Summer corn and zucchini chowder made in one pot with crispy bacon, a creamy dairy base, and a blended portion for a smooth-but-chunky finish. Fresh corn kernels and tender zucchini cook right into the chowder for a bright, savory main-dish soup.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 ears fresh corn, kernels cut off (or 3 cups frozen)
Zucchini
  • 3 medium zucchini, diced
Bacon
  • 4 strips bacon, diced
Vegetables and aromatics
  • 1 onion onion, diced
  • 3 cloves garlic, minced
Broth and dairy
  • 2 cup chicken or vegetable broth
  • 2 cup whole milk
  • 1 cup heavy cream
Thickener and seasonings
  • 3 tbsp butter
  • 2 tbsp flour
  • 0.5 tsp smoked paprika
  • 0.25 salt and pepper to taste
Garnish
  • 0.25 Fresh basil, chives, and extra corn for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon
  1. Cook the bacon in a large pot until crispy, then remove and set aside.
Build the chowder base
  1. Sauté the onion in the bacon fat and butter over medium heat for 4 minutes, stirring until softened and glossy.
  2. Add the garlic and flour, then cook for 1-2 minutes, stirring to eliminate raw flour smell.
  3. Gradually add the broth, milk, and cream, then stir in the corn and smoked paprika until evenly combined.
Simmer and tenderize
  1. Simmer the mixture for 12-15 minutes until slightly thickened and flavorful.
  2. Add the zucchini and cook for 5 more minutes until just tender.
Blend for creamy-chunky texture
  1. Blend 2 cups of the soup smooth, then return it to the pot for a creamy, chunky texture.
Finish and serve
  1. Season with salt and pepper to taste.
  2. Serve with crispy bacon, fresh basil, chives, and extra corn for garnish.

Notes

For the creamiest texture, blend the hot soup carefully in small batches and return it fully to the pot so it thickens evenly. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat to prevent scorching. Freezing is not recommended because dairy can separate after thawing. For a lighter version, replace half of the heavy cream with more whole milk while keeping the flour for thickening.