Corn zucchini chowder is a mild, creamy soup made with your favorite summer produce. This homemade soup is filled with corn, onion, potatoes, and zucchini, plus a few simple pantry ingredients.
Recipe summary
Flavor: Mild, savory, hearty.
Fresh ingredients: Made with zucchini, potatoes, and sweet corn.
Serves: 4 people
Similar to: Potato Zucchini Soup, Vegetable Orzo Soup, Zucchini Basil Soup
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Ingredients and substitutions
- Roux - Butter and all-purpose flour create a roux, which is a paste that thickens your soup.
- Milk - I recommend whole milk for a creamy, thicker soup. Lower fat milks will work, but keep in mind your soup will turn out on the thin side.
- Broth - I used vegetable broth, but chicken broth is a good substitute. If you're using low-sodium broth, add more seasoning to taste to account for the lost flavor.
- Produce - Potato, zucchini, and corn serve as the bulk of the soup. Zucchini could be substituted with yellow squash if desired. Yukon gold potatoes are my go-to potato, but sweet potatoes would work great as a substitute. Corn can be frozen, cut fresh off the cob, or canned.
- Flavor - Onion, garlic, salt, pepper, thyme, and red pepper flakes add flavor to your soup.
How to make zucchini corn chowder
- Sauté onions and garlic in butter.
- Add flour and whisk to create a roux.
- Add broth, milk, vegetables, and seasoning. Bring to a simmer, cover, and reduce heat to low.
- Cook until potatoes are fork tender.
Variations
Since zucchini corn chowder is a mild soup, it's easy to add your favorite mix-ins and toppings before serving. Here are a few ideas to get you started:
- Shredded cheese
- Bacon bits
- Sour cream
- Dash of hot sauce
- Green onions
- Chives
- Parsley
- Crumbled butter crackers
- Soup crackers
- Croutons
Frequently asked questions
Zucchini corn chowder keeps well in the refrigerator for up to 4 days. This soup also reheats beautifully!
Transfer a single serving to a bowl, cover with a paper towel, and reheat in the microwave until warmed through, stirring occasionally. You can also transfer soup to a saucepan and warm over medium heat until hot.
📖 Recipe
Zucchini Corn Chowder
Ingredients
- ½ cup unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 16 ounces vegetable broth, or chicken
- 16 ounces whole milk
- 2 medium potatoes, cubed
- 2 small zucchini, cubed
- 1 cup corn
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
Instructions
- In a stock pot over medium heat, melt butter. Add chopped onions and cook until they begin to brown around the edges, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
- Add flour and stir to coat. Cook for one minute, then whisk in broth and milk.
- Add potatoes, zucchini, corn, salt, thyme, and red pepper flakes, stirring to combine. Bring to a simmer, cover, and reduce heat to low. Simmer for 8 to 10 minutes, or until potatoes can be pierced through easily with a fork (this will depend on the size of your cubed potatoes).
- Remove lid, remove from heat, and allow to set for 5 minutes before serving (soup will be very hot).
Recommended Equipment
Notes
- Storage: Leftovers will keep for up to 4 days in a tightly sealed container in the refrigerator. Soup reheats well in the microwave or on the stovetop.
- Heat: Add a dash of hot sauce for a little heat in your chowder.
- Optionally: Top with shredded cheese, bacon, sour cream, croutons, soup crackers, or chopped green onions.
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