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.
Creamy zucchini corn chowder is a chunky soup recipe made with seasonal summer produce. Made with zucchini, potatoes, and sweet corn, it has a mild flavor the entire family will enjoy.
All you need are a handful of pantry staples like onions, milk, flour, broth, and butter to get started. Potatoes, zucchini, and corn make this soup hearty and filling.
Serve zucchini corn chowder on its own for lunch, or with some crusty bread and a side salad for a filling, hearty meal.
Ingredients and substitutions
- Butter - Can be substituted with olive oil if desired.
- All-purpose flour - Combined with the butter, this makes a roux, which thickens your soup. Without it, your soup will turn out very thin.
- 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.
- Zucchini - You'll need about two small zucchini for this recipe. Zucchini can be substituted with yellow summer squash.
- Potatoes - Yukon gold potatoes are my go-to potato, they work well in just about any recipe. Just about any potato you have on hand will work here, even sweet potatoes.
- Corn - I used frozen corn kernels, but fresh corn cut off the cob or canned (drained) corn will also work.
- Onion - Adds flavor to your soup. You'll need about one medium onion.
- Garlic - Adds flavor to your soup. Can be substituted with garlic powder if needed. I do not recommend using jarred minced garlic, which often has a harsh, unpleasant flavor.
- Seasoning - Salt, pepper, thyme, and red pepper flakes add depth of flavor to your soup. Thyme can be substituted with oregano, basil, or an Italian seasoning blend.
Optional toppings and mix-ins
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
- Crumbled butter crackers
- Soup crackers
Storage and reheating
Zucchini corn chowder makes a great leftover. It keeps well in the refrigerator, in a tightly sealed container, 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. Or, transfer soup to a saucepan and warm over medium heat until hot.
Zucchini Corn Chowder
- 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
- 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).
- 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.
- 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.