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–+ servings
Summer Corn Chowder

Delicious Summer Corn Chowder You’ll Want Every Day

This summer corn chowder features fresh corn, zucchini, and crispy bacon, making it a perfect comfort food for warm days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 4 to 6 ears Fresh Corn Cut kernels off the cob
  • 1 tablespoon Butter Unsalted
  • 4 oz Bacon Diced
  • 2 medium Carrots Chopped
  • 2 stalks Celery Chopped
  • 1 large Onion Chopped
  • 2 cloves Garlic Minced
For Thickening
  • 1/4 cup All-Purpose Flour Can substitute gluten-free flour
  • 2 medium Potatoes Diced
For Freshness
  • 1 medium Zucchini Chopped
  • 4 cups Vegetable Broth Chicken broth can also be used
For Seasoning
  • 1 teaspoon Thyme
  • 1 leaf Bay Leaf Remove before serving
  • 2 tablespoons Chives For garnish
For Creaminess
  • 1 to 1.5 cups Milk or Cream Use dairy alternatives for lactose-free
Optional Enhancer
  • 1/2 cup White Wine For deglazing

Equipment

  • large pot
  • Cutting Board
  • Sharp Knife
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Gather your ingredients; husk corn, dice bacon, chop onion, carrots, celery, garlic, cut potatoes, and zucchini.
  2. In a large pot, melt butter over medium heat, add corn, and sauté for about 5 minutes until golden.
  3. Cook diced bacon in the same pot until crispy and golden, then remove and leave fat in the pot.
  4. Add onion, celery, carrots, and garlic to the pot using the bacon fat; sauté for 5–7 minutes until tender.
  5. Sprinkle flour over the vegetables, stir well, and cook for 1 minute. Pour in white wine to deglaze.
  6. Combine corn, diced potatoes, and broth in the pot with a bay leaf and thyme; bring to a boil then simmer for 15 minutes.
  7. Add chopped zucchini and season with salt and pepper; simmer for an additional 7–10 minutes.
  8. Optional: Blend part of the chowder for creaminess, then return to pot.
  9. Stir in milk or cream, adjust seasoning, and simmer for 2–3 minutes before serving.
  10. Ladle into bowls, garnish with chives and serve hot.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1.5mg

Notes

For a thicker chowder, adjust the flour amount. Taste and adjust seasoning as needed.

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