Have you ever thought a hot soup could be the perfect dish on a warm summer day? It may sound surprising, but some soups are made just for summer! If you’re looking for light, fresh, and easy summer soup recipes, then you’re in for a treat with this Summer Corn and Zucchini Chowder.
This chowder is creamy without being heavy, packed with the season’s freshest vegetables, and ready in less than an hour. Plus, it’s simple enough for anyone to make, even if you’re just starting out in the kitchen.
What Makes This Chowder So Special?
Printsummer soup recipes :Summer Corn and Zucchini Chowder
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Summer Corn and Zucchini Chowder is the perfect light and creamy soup for warm weather. Made with fresh summer vegetables like sweet corn and tender zucchini, this easy one-pot recipe is full of flavor, ready in under 45 minutes, and great for lunch, dinner, or meal prep.
Ingredients
- 2 tablespoons olive oil (or butter)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups fresh corn kernels (or thawed frozen corn)
- 2 medium zucchinis, diced
- 2 medium potatoes, peeled and diced (Yukon Gold or red potatoes)
- 4 cups vegetable broth (or chicken broth)
- 1 cup milk (dairy or plant-based)
- 1/2 cup heavy cream (optional)
- Salt and pepper, to taste
- Fresh herbs like thyme or basil (optional)
Instructions
- Sauté the Base: Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Add Vegetables: Mix in the potatoes, zucchini, and corn. Stir well to coat with oil and combine flavors.
- Add Broth and Simmer: Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Add Dairy: Stir in milk and optional cream. Simmer for 5–10 more minutes, keeping the heat low to prevent curdling.
- Blend for Texture: Use an immersion blender to blend half the soup for a creamy yet chunky texture (optional).
- Season and Serve: Add salt, pepper, and fresh herbs to taste. Ladle into bowls and enjoy!
Notes
For a heartier version, add cooked bacon or shredded chicken. To keep it vegan, use plant-based milk and skip the cream. Serve with crusty bread or a fresh salad. Freeze leftovers in airtight containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/4th of recipe)
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
Summer Corn and Zucchini Chowder stands out from other soups because it’s:
- Seasonal and fresh: Uses vegetables that are in season during summer.
- Quick and easy: Takes about 45 minutes from start to finish.
- Beginner-friendly: No fancy tools or skills needed.
- Healthy and comforting: Light enough for hot days, but still cozy.
It’s perfect for lunch, a light dinner, or even as a starter for a summer cookout.
Essential Ingredients (and Substitutes!)
Here’s what you need:
- 2 tablespoons olive oil (or butter)
- 1 small onion, chopped (can use shallots for a milder taste)
- 2 garlic cloves, minced
- 3 cups fresh corn kernels (or frozen, thawed)
- 2 medium zucchinis, diced
- 2 medium potatoes, peeled and diced (Yukon Gold or red potatoes work best)
- 4 cups vegetable broth (chicken broth is okay, too)
- 1 cup milk (or almond milk for dairy-free)
- 1/2 cup heavy cream (optional for extra creaminess)
- Salt and pepper to taste
- Fresh herbs like thyme or basil (optional)
Optional add-ins and swaps:
- Add cooked bacon bits for a smoky flavor
- Swap potatoes with cauliflower for a low-carb option
- Stir in shredded cheese at the end for a richer taste
Step-by-Step Instructions
- Sauté the base: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for about 1 minute, until fragrant.
- Cook the vegetables: Add diced potatoes, zucchini, and corn. Stir to mix everything together.
- Pour in broth: Add the vegetable broth and bring to a gentle boil. Reduce heat and simmer for about 15–20 minutes, or until the potatoes are tender.
- Add milk and cream: Pour in the milk and optional cream. Let it simmer for another 5–10 minutes. Don’t let it boil at this stage, or the milk might curdle.
- Blend (optional): For a smoother chowder, blend half the soup using an immersion blender or by carefully transferring to a blender. Leave the rest chunky for texture.
- Season: Taste and add salt and pepper as needed. Stir in fresh herbs if using.
Assembling and Serving Your Chowder
Now it’s time to enjoy your creation! Here are a few tips:
- Serving: Ladle the chowder into bowls and top with fresh chopped herbs or a swirl of cream.
- Presentation: Serve with crusty bread, crackers, or a side salad.
- Extra flair: Sprinkle with shredded cheese or a pinch of paprika.
Storage and Make-Ahead Tips
This chowder is perfect for prepping ahead!
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 2 months. Let it cool before freezing.
- Reheat: Warm on the stove over low heat. Stir often. If it thickens too much, add a splash of broth or milk.
Recipe Variations to Try
Want to make it your own? Here are some fun twists:
- Spicy kick: Add a chopped jalapeño with the onions or a dash of hot sauce.
- Protein boost: Add cooked shredded chicken or white beans.
- Vegan version: Use plant-based milk and skip the cream.
- Cheesy version: Stir in 1 cup of sharp cheddar cheese at the end.
Conclusion: Get Creative and Enjoy
Summer soups might seem unusual, but this chowder shows just how delicious and satisfying they can be. With fresh vegetables, a creamy texture, and plenty of ways to make it your own, this Summer Corn and Zucchini Chowder is bound to become one of your favorite summer soup recipes. Try it out, make it your own, and don’t be afraid to play with the ingredients!
FAQs
Is this chowder healthy? Yes! It’s packed with fiber, vitamins, and minerals from fresh vegetables. You can make it even lighter by using plant-based milk and skipping the cream.
Can I use frozen vegetables? Absolutely. Frozen corn works great. You can also use frozen zucchini or mixed veggies.
How can I make this ahead of time? Make the chowder, cool it completely, then store in the fridge or freezer. Reheat as needed.
Will kids like this? Most likely, yes! It’s mild, creamy, and full of sweet corn. You can even blend it smooth for picky eaters.
Do I have to use cream? Nope! The milk alone makes it creamy enough. The cream is optional.
What herbs work best? Thyme, basil, and parsley all add great flavor. Fresh or dried both work.
Can I double the recipe? Yes, and it stores well too. Just make sure your pot is big enough!
This summer, add a bowl of cozy, creamy goodness to your table with this easy chowder recipe!