Summer Corn and Zucchini Chowder

Brighten your summer with this Summer Corn and Zucchini Chowder, a creamy, veggie-rich delight that’s perfect for any time of the year!

This Summer Corn and Zucchini Chowder Soup recipe isn’t the first thing I think of when it comes to summer, but since the weather cooled off a bit, I thought it was the perfect time to whip up a big pot of this hearty, veggie-packed chowder. This soup is creamy and filled with chunks of potatoes, fresh corn, zucchini, yellow squash, and bacon. Everyone will keep coming back for more.

Recipe Ingredients

• Corn: Fresh corn kernels add in a sweet, slightly crunchy texture to this soup.
• Chicken Broth: The perfect base for this veggie filled soup. You can also substitute with vegetable broth if preferred.
• Half and Half: Adds in a creamy element to this chowder recipe.

See the recipe card for full information on ingredients and quantities.

Variations

• Extra Creamy Variation: For an extra rich and creamy texture, consider adding some softened cream cheese or heavy cream to the chowder.
• Garnish Options: Add diced carrots or red bell pepper for added nutrition, texture, and flavor. You can also enhance the chowder with garnishes like chopped parsley, fresh chives, cilantro, crispy bacon crumbles, grated cheese, sour cream, Greek yogurt, green onions, or diced red peppers.

How to Make Summer Corn and Zucchini Chowder

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