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Summer Corn & Zucchini Chowder

A soup in summer? Absolutely! Especially when it's loaded with fresh, in-season veggies. We've been eating a lot of corn on the cob, so this is a nice change of pace and a different way to eat our favorite summer veggies!

Summer Corn & Zucchini Chowder (6 servings)


  • 4 strips bacon, cooked and chopped

  • 1/2 large yellow onion, diced

  • 2 ribs celery, finely diced

  • 5 ears corn, cut off the cob

  • 4 cloves garlic, minced

  • 5 cups chicken broth

  • 2 russet potatoes, peeled and cut into 1/4 inch cubes

  • 1 1/4 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp paprika

  • 1/2 tsp dried parsley

  • 1/4 tsp thyme

  • 1/8 tsp cayenne pepper (optional)

  • 2 zucchini, quartered and sliced

  • 2 cups half and half OR whole milk


  1. Heat a large Dutch oven or stock pot over medium heat. Add bacon and cook until crisp, about 5 minutes.

  2. Add onion and celery, cook for 3 minutes, then add corn and cook an additional 4 minutes. Add the garlic and cook until fragrant, about 1 minute.

  3. Pour in the chicken broth and turn heat up to medium-high. Bring to a simmer, then add potatoes, salt, pepper, paprika, parsley, thyme and cayenne (if using). Reduce heat to medium and cook for 10 minutes.

  4. Add the zucchini, then cook 10-12 minutes longer, until potatoes are fork tender.

  5. Transfer 2 cups of chowder to a food processor or blender. Puree until smooth, then add back to the pot and add the half and half or milk. Stir to combine, then remove from heat.

  6. Let the chowder sit for 10 minutes before serving. Enjoy!

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