Zucchini Corn Chowder
Creamy, cozy, and packed with sweet corn and tender zucchini, this Zucchini Corn Chowder comes together in one pot in under an hour. There's no flour or roux involved, just potatoes and a light cornstarch slurry doing the thickening, plus a handful of Parmesan stirred right into the base for extra flavor.
Love creamy corn soups? Try this Mexican corn soup next! It's a bit spicy, tangy, and so good!
Quick Glance: Zucchini Corn Chowder
- 😋 Flavor Profile: Sweet corn, savory Parmesan, and a gentle kick of cayenne with fresh herbs
- 🕒 Total Time: 55 minutes (15 minutes prep, 40 minutes cook)
- 🥄 Texture: Half chunky, half silky, thanks to a partial blend
- 👩🍳 Best For: Weeknight dinners, meal prep, and using up zucchini or fresh corn
- 💡 Pro Tip: Blend more of the soup for a creamier chowder, or less if you like it chunky
Summarize & Save This Content On
Y'all, I make a big batch of soup at least once a week, even in the middle of summer, and this one's become a regular on my menu. It's the kind of recipe that stretches a long way, so it's easy on the grocery budget, and since it makes a big pot, I'm set for lunches most of the week too.
If you're growing zucchini and it's taking over your kitchen counter right about now, this is a good excuse to use a few up. For more ways to put that zucchini to work, my creamy zucchini soup is another one I make on repeat all summer.
Why This Recipe Works
- No Flour Needed: Instead of a roux, this chowder gets its body from the starch in the Yukon gold potatoes plus a light cornstarch slurry, so it's naturally gluten-free without changing a single ingredient, just like in this creamy asparagus potato soup recipe.
- Parmesan in the Base: A half cup of grated Parmesan gets stirred right into the soup itself, not just sprinkled on top, which gives the broth a savory depth most corn chowders skip.
- Best of Both Textures: Blending just part of the soup keeps some chunky bites of potato, corn, and zucchini while making the broth around them creamy and thick.
- Easy to Customize: Add more cayenne for heat, swap in bacon fat for smokiness, or blend more or less of the soup.
Ingredients + Substitutions
- Yukon Gold Potatoes: These hold their shape better than a russet once cooked and blended, while still bringing plenty of starch to help thicken the chowder. Cut them into 1-inch cubes, so they cook evenly. These are my favorite potatoes to use to make this ham and potato soup too!
- Cornstarch: Whisked into the half-and-half before it goes into the pot, this is what thickens the chowder along with the potatoes, no flour or roux required.
- Parmesan Cheese: Use freshly grated if you can. It melts more smoothly into the broth than the pre-shredded kind, which can turn a little grainy.
- Broth: Chicken broth gives the deepest flavor, but low-sodium vegetable broth works great too if you want to keep this vegetarian. Grab your favorite brand from the store or make a batch of my pressure cooker vegetable broth instead.
- Corn: Fresh corn cut off the cob is wonderful in late summer, but frozen corn kernels work just as well and save you the extra step. If you're using corn cobs, add 1-2 to the pot to cook along with the broth, and them remove them just before blending. It deepens the corn flavor in the broth without adding more kernels.
- Zucchini: Look for a zucchini that's firm with smooth skin. No need to peel it; the skin softens right up as it simmers.
Check the recipe card below for the full ingredient list and quantities of each one.
Zucchini and Corn Chowder Variations
- Smoky & Meaty: Swap the oil and butter for 3 pieces of chopped thick-cut bacon (or 6 pieces of regular bacon). Brown the bacon for 3-4 minutes before adding the vegetables.
- Extra Creamy: Use heavy cream in place of the half-and-half for a richer chowder.
- Lighter: Swap in whole milk for the half-and-half if you want to lighten things up a bit.
- Vegetarian: This chowder doesn't call for meat in the base recipe, so it's already a great vegetarian option. Use vegetable broth in place of chicken broth and skip the bacon for garnish.
- Spicier: Add extra cayenne, or stir in a pinch of red pepper flakes at the end for more heat.
- Protein Boost: Stir in 1-2 cups of shredded rotisserie or cooked chicken right at the end of cooking, after the chowder has been blended to your liking. Let it heat through for a couple of minutes before serving for a heartier, more filling bowl.
How to Make Zucchini Corn Chowder
Step 1: Sauté the Vegetables. Heat the oil and butter in a large pot over medium heat. Once the butter melts, Cook the onion, celery, and carrots with the oil and melted butter for 5 minutes, or until the onion starts to turn translucent.
Step 2: Bloom the Spices. Add the garlic, thyme, paprika, and cayenne pepper. Sauté for another 1-2 minutes, until fragrant.
Step 3: Simmer the Potatoes. Stir in the potatoes, broth, salt, and black pepper. Increase the heat to medium-high and bring the soup to a simmer, then reduce to medium and cook for 10 minutes.
Step 4: Add the Corn and Zucchini. Stir in the corn and zucchini. Bring the soup back to a simmer and cook for another 10 minutes, or until zucchini is tender.
Step 5: Stir in the Dairy. Reduce the heat to low. Whisk the cornstarch into the half-and-half until smooth, then stir it into the soup along with the Parmesan cheese. Heat for 2-3 minutes, just until warmed through.
Step 6: Blend to Your Liking. Carefully transfer 2-3 cups of the soup to a blender (depending on how creamy you want it) and blend with the lid vented until smooth. An immersion blender works too; just blend it right in the pot until it reaches your preferred consistency. Stir the blended soup back into the pot with the rest of the chowder. Season to taste with salt and pepper, and serve hot with your toppings of choice and half a brie grilled cheese sandwich.
Lyn's Top Tips
- Whisk the cornstarch well: Make sure the cornstarch is fully dissolved into the half-and-half before it goes into the pot, or you'll end up with little clumps in your chowder.
- Keep it at a simmer: Once the dairy is in, don't let the soup boil. Keep the heat low so it doesn't separate.
- Vent the blender lid: Hot liquid creates steam and pressure, so always vent the lid or blend in smaller batches to stay safe.
- Adjust as you go: Cayenne pepper can be added to taste. A little goes a long way, so start light if you're feeding picky eaters or skip it altogether.
- Adjusting Consistency: If your chowder feels too thick, add extra broth a little at a time. If it's thinner than you'd like, blend a bit more of it in step 6.
- Storage: Let the chowder cool, then store it in an airtight container in the refrigerator for up to 4-5 days or freezer for up to 3 months, though dairy-based soups sometimes separate a bit once thawed. If that happens, don't worry, a good stir while reheating gently on the stovetop usually brings it right back together.
Summer Zucchini Potato Chowder Recipe FAQs
Reheating: Warm leftovers gently on the stovetop over medium-low heat, stirring occasionally. If the chowder has thickened up in the fridge, stir in a splash of broth or half-and-half to loosen it back up.
Absolutely. This chowder reheats well, which makes it a great meal prep option for the week. Just store it in the fridge and reheat gently on the stovetop.
Yes, frozen corn kernels work great and don't need any extra prep. Canned corn works in a pinch too, just be sure to drain it well before adding it to the pot.
Soup-er Toppings & Serving Suggestions
Ladle this corn chowder with veggies into bowls and top it with whatever sounds good! Chopped chives, crumbled bacon, extra Parmesan, or a sprinkle of red pepper flakes for some heat are just a few of my favorites.
- Serve it with a side of crusty bread or these cornbread croutons for some crunch.
- It's also great as a side dish alongside a chicken club sandwich for a complete dinner.
- Pair it with cheddar biscuits or some pumpkin corn muffins for dipping!
Zucchini Corn Chowder
Equipment
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon butter
- 1 medium yellow onion diced
- 2 stalks celery diced
- 2 large carrots peeled and diced
- 2 cloves garlic minced or pressed
- 1 teaspoon dried thyme
- ½ teaspoon sweet paprika
- Pinch cayenne pepper plus more to taste
- 4 cups cubed Yukon gold potatoes (about 1 ½ lbs) cut into 1-inch cubes
- 6 cups low-sodium chicken or vegetable broth
- 1 ½ teaspoons salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 3 cups fresh or frozen corn kernels
- 1 large zucchini cut into quarters and sliced
- 2 tablespoons cornstarch
- 1 cup half-and-half
- ½ cup grated Parmesan cheese
Optional Toppings
- Chopped chives Crumbled bacon, Grated parmesan cheese, Red pepper flakes
Instructions
- Heat the oil and butter in a large pot over medium heat. Once the butter has melted, add the onion, celery, and carrots. Sauté for 5 minutes or until the onion starts to turn translucent.
- Add the garlic, thyme, paprika, and cayenne pepper. Saute for another 1-2 minutes or until fragrant.
- Stir in the potatoes, broth, salt, and black pepper. Increase the heat to medium-high and bring the soup to a simmer. Reduce to medium and cook for 10 minutes.
- Stir in the corn and zucchini. Return the soup to a simmer and cook for 10 minutes.
- Reduce the heat to low. Whisk the cornstarch into the half-and-half. Stir the half-and-half and Parmesan cheese into the soup and heat for 2-3 minutes or until heated through.
- Carefully transfer 2-3 cups (depending on your preference - see notes below) of the soup to a blender and blend with the lid vented until smooth or blend with an immersion blender until the soup reaches your preferred consistency.
- Stir the blended soup into the pot with the remaining soup. Season to taste with salt and pepper and enjoy hot with your toppings of choice.
Recipe Tips
- Meatier, smoky soup: Swap 3 pieces of chopped thick-cut bacon (or 6 pieces of traditional bacon) for the oil. Brown the bacon for 3-4 minutes before adding the vegetables.
- Adjusting the consistency: For a creamier soup, use heavy cream instead of half-and-half. For a lighter soup, swap whole milk.
- Keep it low: Be careful not to boil the soup after adding the half-and-half. Keep the heat on low and only let the soup simmer.
- Adjust the flavor: Add cayenne pepper to taste, adding more for some heat and leave it out entirely for milder palates.
- Soup consistency: Blend more of the soup for a creamier base and less for a chunkier base.
- Salting the soup: The amount of extra salt added at the end will depend on the broth used. I added an extra ½ teaspoon of salt (2 teaspoons total).
