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Creamy Summer Corn and Zucchini Chowder – Best Easy 30-Minute Recipe

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Summer Corn and Zucchini Chowder is a creamy and comforting vegetable soup made with sweet corn, tender zucchini, and a smooth flavorful broth. This easy homemade chowder highlights fresh summer vegetables and creates a warm, satisfying meal perfect for lunch or dinner.

  • Author: Catherine
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Cuisine: American

Ingredients

Scale
  • 3 cups sweet corn kernels (fresh or frozen)
  • 2 medium zucchinis, diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup milk or cream
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika (optional)
  • 2 tablespoons chopped fresh parsley or green onions (optional)
  • 1 teaspoon lemon juice (optional for brightness)

Instructions

  1. Wash and dice the zucchini into small cubes. If using fresh corn, remove the kernels from the cob.
  2. Heat olive oil in a large pot over medium heat.
  3. Add the chopped onion and cook for about 4–5 minutes until soft and translucent.
  4. Add the minced garlic and cook for another minute while stirring.
  5. Add the corn kernels and diced zucchini to the pot and stir to combine with the onion mixture.
  6. Cook the vegetables for about 5 minutes so they begin to soften and release flavor.
  7. Pour in the vegetable broth and bring the mixture to a gentle simmer.
  8. Let the soup cook for about 15 minutes until the vegetables are tender.
  9. Blend a portion of the soup using an immersion blender to create a thicker chowder texture while leaving some vegetable pieces.
  10. Stir in the milk or cream and mix well.
  11. Add salt, black pepper, and optional paprika, then simmer for another 3–5 minutes.
  12. Taste and adjust seasoning if needed, then serve warm with fresh parsley or green onions on top.

Notes

  • Fresh summer corn gives the best flavor, but frozen corn works well too.
  • Blend only part of the chowder if you prefer a thicker soup with vegetable texture.
  • If the chowder becomes too thick, add a small amount of broth when reheating.
  • Roasting the corn before adding it to the soup can add a deeper flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • The chowder can be frozen for up to 3 months.

Nutrition

Find it online: https://recipeshots.com/summer-corn-and-zucchini-chowder/