Easy & Delicious Summer Corn and Zucchini Chowder Recipe

Introduction

There’s something truly special about recipes that carry the warmth of generations, the kind that fill the kitchen with more than just aromas but with stories and memories too. Growing up, watching a beloved family member lovingly stir pots and toss fresh ingredients together sparked a lifelong passion for cooking that goes beyond “just food.” It’s about holding onto those flavors that speak of home, of laughter shared over a meal, and the comforting rhythm of tradition passed down, sometimes with a little twist. This Summer Corn and Zucchini Chowder is one of those recipes that feels like a warm hug on a plate—simple, fresh, and full of heart. It’s perfect for those days when you want something cozy yet light, with all the goodness of summer’s best veggies coming together in a creamy, satisfying way. So grab your favorite spoon and get ready to create a bowl of chowder that’s as much about nostalgia as it is about deliciousness. Print
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Summer Corn and Zucchini Chowder


  • Author: July
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

Description

A hearty and comforting chowder featuring the fresh flavors of summer corn and zucchini. This dish combines the natural sweetness of corn with tender zucchini in a creamy, savory base, making it a perfect meal for warm-weather evenings or anytime you crave a satisfying yet light soup. The texture is smooth and slightly chunky, offering a pleasant contrast in every spoonful.


Ingredients

Scale

4 strips of turkey bacon, cooked and chopped into bits
1/2 large yellow onion, diced
2 ribs celery, finely diced
5 ears corn, kernels cut off the cob
4 cloves garlic, minced
5 cups low sodium chicken broth
2 russet potatoes, peeled and cut into 1/4-inch cubes
1 1/4 tsp kosher sea salt
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 tsp dried parsley
1/4 tsp thyme
1/8 tsp cayenne pepper
1 large zucchini, cut into quarters lengthwise, then sliced
1 large yellow squash, cut into quarters lengthwise, then sliced
2 cups half and half or whole milk


Instructions

Place a large Dutch oven or stockpot over medium heat. Add turkey bacon and cook until crisp, about 5 minutes.
Add the onion and celery, cooking for 3 minutes. Stir in the corn and cook for an additional 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour in the chicken broth and increase the heat to medium-high. When the mixture begins to simmer, add the potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Lower the heat to medium and cook for 10 minutes. Then add the zucchini and yellow squash.
Cook until the potatoes are fork-tender and the zucchini and squash are fully cooked, about 10-12 minutes.
Remove 2 cups of the chowder and transfer to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the puree to the pot, stir in the half and half, and remove from heat.
Let the chowder rest for 10 minutes before serving.

Notes

Summer Corn and Zucchini Chowder notes:
Avoid overcooking to keep veggies tender and vibrant
Use fresh corn for best flavor
Stir gently to prevent breaking zucchini pieces
Serve immediately for optimal taste and texture

  • Prep Time: 40
  • Cook Time: 35

Ingredients and measurement

4 strips of turkey bacon, cooked and chopped into bits 1/2 large yellow onion, diced 2 ribs celery, finely diced 5 ears corn, kernels cut off the cob 4 cloves garlic, minced 5 cups low sodium chicken broth 2 russet potatoes, peeled and cut into 1/4-inch cubes 1 1/4 tsp kosher sea salt 1/2 tsp ground black pepper 1/2 tsp paprika 1/2 tsp dried parsley 1/4 tsp thyme 1/8 tsp cayenne pepper 1 large zucchini, cut into quarters lengthwise, then sliced 1 large yellow squash, cut into quarters lengthwise, then sliced 2 cups half and half or whole milk

Preparing time

15 minutes

Cooking time

30 minutes

Instructions

Cook the turkey bacon
Place a large Dutch oven or stockpot over medium heat. Add turkey bacon and cook until crisp, about 5 minutes.
Sauté aromatics and veggies
Add the onion and celery, cooking for 3 minutes. Stir in the corn and cook for an additional 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add broth and spices
Pour in the chicken broth and increase the heat to medium-high. When it starts to simmer, add the potatoes, salt, pepper, paprika, parsley, thyme, and cayenne.
Simmer potatoes
Lower heat to medium and cook for 10 minutes.
Add zucchini and squash
Stir in the zucchini and yellow squash. Continue cooking until potatoes are fork-tender and squash is fully cooked, about 10-12 minutes.
Puree part of the chowder
Remove 2 cups of the chowder and transfer to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return puree to the pot.
Finish and rest
Stir in the half and half, then remove from heat. Let chowder rest for 10 minutes before serving.

Notes

Turkey bacon can vary
Some brands cook faster or crispier, so watch carefully to avoid burning.
Potatoes size matters
Try to cube the potatoes uniformly around 1/4 inch so they cook evenly; uneven pieces can leave some mushy bits, others too firm.
Pureeing shortcut
Pureeing part of the chowder gives you that creamy texture without cream overload — just enough to make it velvety.
Resting is key
Don’t skip that 10-minute rest at the end! It lets the flavors chill out and deepen.
Swap the dairy
Half and half adds richness, but you can use whole milk for a lighter finish. Avoid skim—it’ll be too thin.
Summer Corn and Zucchini Chowder
Summer Corn and Zucchini Chowder

Cooking tips :

Rendering turkey bacon for maximum flavor
Cooking your turkey bacon slowly over medium heat is key here. Let it crisp up nice and golden but not burnt—trust me, those little crispy bits bring such a smoky depth without any pork involved. Sometimes I get impatient and crank the heat, but that just burns the bacon and gives a bitter edge. Patience wins every time.
Sautéing onions and celery just right
Cook these veggies until they’re soft and fragrant, about 3 minutes. I’ve made the mistake of rushing them before, ending up with raw-tasting crunch in the chowder—definitely not the cozy texture you want. Keep stirring gently; those aromatics set the whole base.
Pureeing a portion for creamy texture
Removing some chowder to puree smooths it out without adding creaminess from extra fat. I always scoop out those two cups carefully—no chunk too big or you’ll end up with clumpy puree! A quick blitz in the blender turns it silky. Adding the dairy right after stops the soup from breaking or curdling.

FAQ

Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works well—just add it along with the fresh veggies and cook a bit longer if needed. Fresh gives more pop but frozen keeps things easy on busy days.
What can I substitute for half and half?
Whole milk or even coconut milk in a pinch make good alternatives. If you want it richer, a splash of plain yogurt stirred in off heat works fine (just no boiling after).
How to prevent potatoes from falling apart?
Cut them into uniform 1/4-inch cubes and gently simmer rather than boil fast. Rushing this step makes them mushy and breaks up the chowder.
Can I make this dairy-free?
Yes! Swap half and half for coconut milk or your favorite plant-based milk. The pureed veggies keep the chowder creamy and comforting without dairy flair.
Is turkey bacon a good base for this soup?
It’s perfect—adds smoky, savory notes without pork, and crisps up beautifully. Just cook it slow to avoid bitterness. Try not to skip this step; it’s the flavor backbone!

Conclusion

This chowder turns out wonderfully comforting, with the smoky turkey bacon bits adding just the right touch of savory depth without overwhelming the fresh veggies. The blend of tender potatoes, sweet corn, and vibrant zucchini and squash makes every spoonful a cozy celebration of late summer harvest flavors. Pureeing part of the soup gives it a luscious, velvety texture that feels like a warm hug on a chilly day—perfect for those moments when you crave something hearty but not heavy. Honestly, I’ve had a few kitchen days where I thought maybe the seasoning might be too bold or the potatoes a little too mushy, but the balance here always brings it together beautifully. It’s an easy, no-fuss crowd-pleaser that feels special yet totally doable on busy nights. Letting it rest before serving really helps the spices mellow and the flavors settle, so patience definitely pays off!

Suggestions of another similar recipes

Turkey and Sweet Potato Stew
Swap potatoes for sweet potatoes and add a touch of cinnamon for a cozy twist on this hearty stew. It’s warming, slightly sweet, and perfect for a chilly evening.
Turkey Bacon and Vegetable Soup with Quinoa
Add cooked quinoa toward the end for extra protein and texture. The quinoa has a nice bite that pairs well with all the tender veggies and smoky bacon bits.
Summer Squash and Corn Chowder with Herb Twist
Focus on squash and corn, but amp up fresh herbs like basil and chives instead of dried spices. It sings fresh, bright, and cheerful—like sunshine in a bowl.
Garlic and Celery Root Soup with Turkey Bacon
Try using celery root in place of potatoes for an earthy, silky base. The turkey bacon crunch keeps things interesting and flavorful without pork.
Spiced Turkey Bacon and Vegetable Medley
Roast the vegetables with bacon and spices instead of simmering. Then blend part for creaminess and combine for a rustic, smoky side dish or main.
Summer Corn and Zucchini Chowder
Summer Corn and Zucchini Chowder

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