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Summer Corn and Zucchini Chowder

Summer corn and zucchini chowder with smoky bacon and a blend-and-return technique for creamy, chunky texture. Simmered until the zucchini is just tender, then finished with fresh basil, chives, and extra corn.
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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: 570
Ingredients Equipment Method Notes

Ingredients
  

Bacon
  • 4 strips bacon
Corn
  • 4 ears fresh corn, kernels cut off (or 3 cups frozen)
Zucchini
  • 3 medium zucchini, diced
Aromatics
  • 1 onion, diced
  • 3 garlic, minced
Broth and dairy
  • 2 cup chicken or vegetable broth
  • 2 cup whole milk
  • 1 cup heavy cream
Thickener and seasonings
  • 3 tbsp butter
  • 2 tbsp flour
  • 0.5 tsp smoked paprika
  • salt and pepper to taste
Garnish
  • 1 Fresh basil
  • 1 chives
  • 1 extra corn for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and build the base
  1. Cook the bacon in a large pot until crispy, then remove and set aside.
  2. Sauté the onion in the bacon fat and butter for 4 minutes, until softened, then add the garlic and flour and cook for 1–2 minutes.
Simmer and thicken into chowder
  1. Gradually add the broth, milk, and cream, then stir in the corn and smoked paprika.
  2. Simmer for 12–15 minutes, then add the zucchini and cook for 5 more minutes until just tender.
  3. Blend 2 cups of the soup smooth, then return it to the pot to create a creamy, chunky texture.
Finish and serve
  1. Season with salt and pepper to taste, then serve with crispy bacon, fresh basil, chives, and extra corn for garnish.

Notes

For the smooth-yet-chunky texture, blend only 2 cups and return it to the pot—this keeps zucchini pieces intact. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop, adding a splash of milk if needed. Freezing is not recommended due to dairy texture. Dietary swap: use turkey bacon or omit bacon and swap in vegetable broth for a lighter vegetarian version.