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Summer Corn and Zucchini Chowder

Summer corn and zucchini chowder is a creamy American main dish made by simmering corn, zucchini, and smoked paprika, then blending part of the soup for a chunky-smooth texture. Crispy bacon and fresh basil finish it with salty crunch and herb brightness.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 ears fresh corn, kernels cut off (or 3 cups frozen)
Zucchini
  • 3 medium zucchini, diced
Bacon
  • 4 strips bacon, diced
Onion
  • 1 onion, diced
Garlic
  • 3 cloves garlic, minced
Broth
  • 2 cup chicken or vegetable broth
Whole Milk
  • 2 cup whole milk
Heavy Cream
  • 1 cup heavy cream
Butter
  • 3 tbsp butter
Flour
  • 2 tbsp flour
Smoked Paprika
  • 0.5 tsp smoked paprika
Basil
  • Fresh basil, chives, and extra corn for garnish
Salt and Pepper
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon
  1. Cook the bacon in a large pot until crispy, then remove and set aside.
Build the base
  1. Sauté the onion in the bacon fat and butter for 4 minutes, stirring until softened.
  2. Add the garlic and flour and cook for 1-2 minutes, stirring until fragrant and lightly bubbling.
Simmer the chowder
  1. Gradually add the broth, milk, and cream, stirring to combine, then add the corn and smoked paprika.
  2. Simmer for 12-15 minutes to meld flavors, keeping a gentle bubble.
  3. Add the zucchini and cook for 5 more minutes until just tender.
Blend and finish
  1. Blend 2 cups of the soup smooth and return it to the pot to create a creamy, chunky texture.
  2. Season with salt and pepper to taste, then serve topped with the crispy bacon, fresh basil, chives, and extra corn.

Notes

Pro tip: blend only 2 cups—this keeps the chowder creamy while still showing off tender zucchini rounds and corn kernels. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove and avoid boiling to prevent the dairy from breaking. Freezing isn’t recommended due to milk/cream texture changes, but it works best fresh. For a lighter option, use half-and-half and reduce the heavy cream to 1/2 cup.