Summer Corn and Zucchini Chowder

Summer corn and zucchini chowder made with bacon fat, creamy milk, and a blend of smooth and chunky soup. Fresh corn kernels and tender zucchini simmer together for a thick, spoonable chowder with a golden finish.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Summer Corn And Zucchini Chowder

4 ears fresh corn Cut kernels off (or use frozen corn).
3 medium zucchini Dice the zucchini for even cooking.
4 strips bacon Dice and cook until crisp.
1 onion Dice for sautéing base.
3 cloves garlic Minced.
2 cup chicken or vegetable broth Prefer unsalted if you want tighter salt control.
2 cup whole milk Use for creamy body.
1 cup heavy cream For richness.
3 tbsp butter Sauté the aromatics and add flavor.
2 tbsp flour Thickener with the butter/onion mixture.
0.5 tsp smoked paprika Adds gentle smoky flavor.
Fresh basil, chives, and extra corn for garnish Use for serving; optional if substituting herbs.
Salt and pepper to taste Season at the end and adjust to preference.

Equipment

1 Dutch oven

Method

Cook the bacon and build the base

Cook the diced bacon in a large pot until crispy, then remove and set aside.
Sauté the diced onion in the bacon fat and butter for 4 minutes, then add minced garlic and flour and cook for 1-2 minutes.

Simmer to thicken and tenderize

Gradually add the broth, milk, and cream, then stir in the corn and smoked paprika.
Simmer for 12-15 minutes, then add the diced zucchini and cook 5 more minutes until just tender.

Blend and finish

Blend 2 cups of the soup smooth, then return it to the pot for a creamy, chunky texture.
Season with salt and pepper to taste, then serve topped with crispy bacon, fresh basil, chives, and extra corn.

Notes

For the smooth-and-chunky texture, blend only 2 cups so the rest keeps visible corn and zucchini. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently over medium-low heat, stirring to prevent scorching. Freezing is not recommended because dairy can separate after thawing. If you want a lighter version, use half-and-half instead of whole milk and heavy cream.