Name: Zucchini Corn Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 4 tbsp. butter; 1 medium white or sweet onion; 4 cloves diced garlic; 2/3 cup chopped celery; 1 cup chopped carrots; 1 tbsp fresh thyme (stems removed); 1/2 tsp fresh ground pepper; 2 tsp salt (less if using store bought broth); 1 bay leaf; 6 cups bone broth (see notes if substituting with vegetable/chicken broth); 2 large russet potatoes cubed; 3 cups chopped zucchini; 4 ears of uncooked corn cut off the cob; 1/2 cup heavy cream (or half & half); 1/8 tsp paprika

This delicious summer zucchini corn chowder recipe is a great way to use up those summer vegetables. It’s so fresh & light and definitely a crowd pleaser.

bowl of zucchini corn chowder with a small loaf of bread sitting next to it

If you have an overflow of zucchini like I do, you can freeze it and have it to use in soups and recipes for this fall. Cutting fresh corn off the cob is what makes this chowder my favorite because the corn is so sweet and tender. This zucchini corn chowder recipe goes perfectly with this easy bread recipe.

Find the full printable recipe at the bottom of this post.

chopped up zucchini and fresh corn cut off the cob on a wooden cutting board

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small loaf of bread sitting on a grey and white dish towel next to a bowl of zucchini corn chowder

Tips:

This recipe calls for bone broth but you can use vegetable broth to make this recipe vegetarian if you prefer.
You can also use chicken broth if you don’t have bone broth on hand. Keep in mind you won’t have to add as much salt. Here is the bone broth recipe I follow.
This recipe calls for fresh corn cut off the cob, but you can also use frozen. It will be about 2.5 cups.
If you want to make this recipe a little more calorie friendly, you can substitute the heavy cream for half and half.
When pureeing the 2 cups of soup, you can use a regular blender or a hand blender.
Store in an airtight container in the fridge for up to 5 days.

Ingredients To Make Summer Zucchini Corn Chowder Recipe

4 tbsp. butter
1 medium white or sweet onion
4 cloves diced garlic
2/3 cup chopped celery
1 cup chopped carrots
1 tbsp fresh thyme
1/2 tsp fresh ground pepper
2 tsp salt
1 bay leaf
6 cups bone broth (or vegetable/chicken broth)
2 large russet potatoes cubed
3 cups chopped zucchini
4 ears of corn cut off the cob
1/2 cup heavy cream (or half & half)
1/8 tsp paprika

ingredients for zucchini corn chowder sitting on a wooden cutting board and wooden table

Links For Materials You May Need

How To Make Summer Zucchini Corn Chowder

Step 1

Add 4 tbsp. butter to a large stainless steel pot or dutch oven and melt over medium- low heat. Add one whole diced yellow onion. Saute for a few minutes then add 4 minced garlic cloves. Cook for an additional minute.

white onions sauteing in butter in a large stainless steel pot

Step 2

Add to pot 2/3 cup chopped celery, 1 cup chopped carrots, 1 tbsp fresh thyme (no stem), 1/2 tsp fresh ground pepper, and 2 tsp salt. Stir, cover, and let cook for about 5 minutes until vegetables begin to soften.

If you are substituting bone broth for a store bought broth you won’t need to add as much salt.

onions, chopped carrots, chopped celery, garlic, fresh thyme, salt, and pepper in a large stainless steel pot

Step 3

Add 6 cups bone broth, one bay leaf, and 2 cubed large russet potatoes. Raise heat to high and bring to a simmer, then lower the heat back to medium-low. Let simmer for 8 minutes.

bone broth, thyme, potatoes, and a bay leaf in a large stainless steel pot

Step 4

Add 3 cups chopped zucchini, and 4 ears of corn (uncooked) cut off the cob. Raise heat up to bring back to a simmer, then lower and let cook for an additional 8 minutes or until all the vegetables are tender.

chopped up zucchini and corn on a wooden cutting board

Step 5

Discard the bay leaf. Puree 2 cups of soup using a blender or hand held blender and add back into the pot. Add 1/2 cup heavy cream and 1/8 tsp paprika. Serve with bread, crackers, or croutons & enjoy!

Zucchini Corn Chowder

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Light and creamy chowder that's full of fresh summer veggies!

Ingredients

4 tbsp. butter
1 medium white or sweet onion
4 cloves diced garlic
2/3 cup chopped celery
1 cup chopped carrots
1 tbsp fresh thyme (stems removed)
1/2 tsp fresh ground pepper
2 tsp salt (less if using store bought broth)
1 bay leaf
6 cups bone broth (see notes if substituting with vegetable/chicken broth)
2 large russet potatoes cubed
3 cups chopped zucchini
4 ears of uncooked corn cut off the cob
1/2 cup heavy cream (or half & half)
1/8 tsp paprika

Instructions

Add 4 tbsp. butter to a large stainless steel pot or dutch oven and melt over medium- low heat. Add one whole diced yellow onion. Saute for 5 minutes then add 4 minced garlic cloves. Cook for an additional minute.
Add 2/3 cup chopped celery, 1 cup chopped carrots, 1 tbsp fresh thyme (no stem), 1/2 tsp fresh ground pepper, and 2 tsp salt. Stir, cover, and let cook for about 5-8 minutes until vegetables begin to soften.
Add 6 cups bone broth, one bay leaf, and 2 large russet potatoes cubed. Raise heat to high and bring to a simmer, then lower the heat back to medium-low. Let simmer for 8 minutes.
Add 3 cups chopped zucchini, and 4 ears of corn (uncooked) cut off the cob. Raise heat up to bring back to a simmer, then lower and let cook for an additional 8 minutes or until all the vegetables are tender.
Discard the bay leaf. Puree 2 cups of soup using a blender or hand held blender and add back into the pot. Remove from heat and add 1/2 cup heavy cream and 1/8 tsp paprika. Serve with bread, crackers, or croutons (gluten free if preferred.)

Notes

This recipe calls for bone broth but you can use vegetable broth to make this recipe vegetarian if you prefer. You can also use chicken broth if you don't have bone broth on hand. Keep in mind you won't have to add as much salt if you substitute with one of these options. Add salt to taste.

This recipe calls for fresh corn cut off the cob, but you can also use frozen. You will need about 2.5 cups.

If you want to make this recipe a little more calorie friendly, you can substitute the heavy cream for half and half.

When pureeing the 2 cups of soup, you can use a regular blender or a hand blender.

Store in an airtight container in the fridge for up to 4 days.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 1038mgCarbohydrates: 34gFiber: 5gSugar: 8gProtein: 12g

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Until next time,

Ellen