A simple Zucchini Corn Chowder loaded with fresh produce! Diced potatoes, zucchini, and fresh corn all together in a luxuriously creamy soup base!

Sipping on summer corn chowder.

Okay, but not really.

Though this delicious Zucchini Corn chowder has all of summers best bounties, it’s one of those recipes that you can truly make all year long. All you need is a little crusty bread to pair alongside a bowl of this and maybe an side salad. It’s honestly such a flavorful bowl.

And let’s also talk about the abundance of veggies here: potatoes, onions, celery, and carrots, garlic, and jalapeños — yes JALAPEÑOS that go into this chowder. When do we ever do boring, bland, or tasteless food around here? What you’re getting in this one bowl is veggies up the wazoo. 

The key to making a perfect corn chowder is the balance of creamed veggies and chunky bites. I like to purée about half of the soup in a food processor before adding in the half and half so that some of the veggies are whole while others blend completely to make the perfect silky chowder texture.

Last note, the jalapeños I used are completely option, for a milder zucchini corn chowder, just leave them out. But we love a little southern style kick so I highly urge you to give it a go with the peppers!

• Butter: just a few tablespoons to saute the veggies in the pot.
• Yellow onions: we’ll a saute the onions and vegetables in the pot as the base.
• Carrots: you’ll need diced carrots for this
• Celery: I use finely chopped onions, carrots, and celery as the base of this recipe.
• Garlic: adds the perfect amount of flavor
• Jalapeno: give this a little southern kick!
• Gold Potatoes: Yukon gold potatoes are my favorite for this, but feel free to use russets too. We don’t need flour to make a roux, as the natural starch in the potatoes will help thicken the chowder.
• Chicken Broth:vegetable broth works equally well here to make this vegetarian-friendly!
• Fresh Zucchini:
• Herbs and seasonings: you’ll need kosher salt, as well as a bay leaf, some dried thyme, and some fresh parsley to finish the soup. I always finish my bowl with 
• Fresh Corn Kernels: When in season, I’ll use fresh corn sliced off the cob, but you can also use defrosted corn here if you’re making this in the winter months!
• Half and Half: if you don’t have half and half, simply use ½ cup milk and ½ cup of heavy cream here instead.
• To finish: I always finish my bowl with a little black pepper and some crisped up turkey bacon!

1.  Saute the aromatics. Start by adding the butter to a large dutch oven. Once melted, add the onions, carrots and celery. Stir often and cook until the vegetables soften. Add the garlic and jalapenos with the potatoes and cook until the garlic is no longer raw.
2. Simmer the soup. Pour the broth, and all the dried herbs. Then bring to a boil and simmer until the potatoes are half done. 
3. Adds veggies. ​​​​Then stir in the zucchini and corn and cook until the potatoes are cooked through.
4. Blend it up. Transfer half the chowder to a high-speed blender and blend until smooth. If you have an immersion blender, you can also just pulse it in the soup pot to help thicken.
5. Serve it up. Heat the soup then add half and half and let it simmer until it thickens bit. Serve topped with fresh parley and some black pepper!

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