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    Home » Recipes

    Summer Zucchini Corn Chowder Recipe

    July 16, 2021 by Patti Estep 6 Comments

    Jump to Recipe
    Bowl of zucchini corn chowder over chopped zucchini simmering in broth.
    Bowl of zucchini corn chowder

    This zucchini corn chowder is a tasty, easy, and wholesome summer recipe. The perfect use for your prolific zucchini harvest or those that everyone wants to share with you.

    Close up side of a bowl of zucchini corn chowder.

    Summer is here and anyone who lives in my neck of the woods probably knows someone who is growing zucchini. In fact, if you do, then you know they will be offering to give you some because zucchini is one of the easiest and more prolific vegetables you can grow and it typically is ready to harvest in early summer.

    Bowl of chopped up carrots, onions and celery.

    Making Zucchini Corn Chowder

    I wanted to make a summer corn chowder with zucchini. So I started with a typical mirepoix which is just diced carrots, celery, and onions.

    Plate of two ears of corn grilled.

    Many chowders also have bacon in them and use the fat from the bacon in the soup. However, I wanted to keep this one vegetarian so I used butterfat and I grilled the corn to give the dish a smokey flavor.

    Sauce pot with chopped zucchini and broth.

    Chopped up zucchini with broth goes in and simmers until it's soft.

    Immersion blender pureeing zucchini and corn on the stove.

    Then add half of the grilled corn kernels before pureeing the entire pot with an immersion blender. You can process the soup until it is 100%. In that case, you will want to add all of the corn before processing. Or, you can leave a little of it chunky which is what I preferred. In that case, you can add in the remaining half of the corn kernels after processing the rest of the batch.

    Large pot of summer zucchini corn chowder.

    You are left with a rich, hearty, creamy, and tasty soup.

    Can You Freeze Zucchini Chowder?

    Yes, In fact, that is exactly what I did with the leftovers from this batch and it tasted just as good as the first time we ate it. So, that meant that you can make a pot and freeze it for the winter. How nice will it be to pull out some summer fresh zucchini corn chowder when there's snow outside?

    Bowl of corn chowder with zucchini and a hand taking a spoonful.

    Can I tell you that my husband said that this corn chowder with zucchini was one of the best things I've ever made? I was so thrilled to hear that and I will definitely be making this again very soon.

    Patti signature

    More Delicious Zucchini Recipes

    • Zucchini Latkes
    • Chocolate Zucchini Bread
    • Stuffed Zucchini
    • Zucchini Gratin
    Bowl of zucchini corn chowder

    Summer Zucchini Corn Chowder Recipe

    Here's a delicious and hearty zucchini corn chowder made from scratch with fresh garden squash and corn on the cob.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Soups and Stews
    Cuisine American
    Servings 8
    Calories 101 kcal

    Ingredients
      

    • 1 cup diced onion
    • 1 cup diced carrots
    • 1 cup of diced celery
    • 3 zucchini diced about 6 cups
    • 2 ears of corn
    • 1/2 teaspoon olive or vegetable oil
    • 2 tablespoons butter
    • 32 oz chicken/vegetable broth or water
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon hot paprika

    Instructions
     

    • Rub a little olive oil on the corn and grill on all sides until slightly blackened for about 10 minutes. Allow to cool and cut kernels off.
    • Saute onions, carrots, and celery in a large heavy saucepan until softened for about 10 minutes.
    • Add salt, pepper, and paprika.
    • Add zucchini broth. Bring to boil and then turn down the heat to low and allow to simmer for 10 minutes.
    • Add half of the grilled corn kernels. Process with an immersion blender to mostly smooth.
    • Add in the remaining corn and continue to simmer for a few minutes and serve.

    Notes

    This soup freezes well. Just place it in a good well-sealed plastic container and allow it to thaw the morning or day ahead in the refrigerator.

    Nutrition

    Serving: 1gCalories: 101kcalCarbohydrates: 12gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 10mgSodium: 643mgFiber: 3gSugar: 5g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Sarah

      August 19, 2021 at 8:49 am

      I'm vegetarian and this recipe came up on my feed. It looked really good but I'm not sure I understand how it's vegetarian if you use chicken broth?

      Reply
      • Patti Estep

        August 19, 2021 at 9:28 am

        Sarah you make a good point. You could certainly use vegetable stock instead of chicken or just water if you want.

        Reply
    2. Phil Estep

      July 16, 2021 at 3:12 pm

      Patti has made many good meals. This is one of my favorites and I think this was as tasty as any soup or chowder I have had that was prepared by a chef.

      Reply
      • Patti Estep

        July 16, 2021 at 3:19 pm

        Thanks honey. That is very sweet. I promise to make it again soon!

        Reply
        • Maureen

          August 30, 2021 at 8:53 am

          So glad this came up on my feed! Thanks for the nummy recipe. I added the cream and bacon (per your comments) to make it more nutritious and delicious! I use organic natural foods, which are similar to the traditional ones our ancestors ate. I call it my drug-free diet!

        • Patti Estep

          August 30, 2021 at 11:04 am

          Glad you enjoyed it Maureen!

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