Late summer evenings call for something that feels warm yet light. Picture this: fresh-picked sweet corn, still warm from the sun, simmering gently on the stove while a cool breeze drifts through the kitchen window. This Summer Corn Chowder Soup brings together comfort and peak-season produce, making it perfect for those casual summer meals when you want something filling but not too heavy. Summer Corn Chowder Soup is ideal for showcasing summer veggies and creating a meal that feels both hearty and fresh.
Table of Contents
Ingredients You’ll Need
This Summer Corn Chowder Soup recipe relies on simple, fresh ingredients. You likely have most of them already, but there’s room for swaps too.
- Butter for richness
- Bacon for smoky depth
- Onion, celery, carrot for the base
- Garlic and thyme for extra flavor
- Russet potatoes for heartiness
- Fresh sweet corn for that signature summer taste
- Zucchini for a tender bite
- Half and half for creaminess
You can swap bacon for smoked paprika, red potatoes for russets, or use frozen corn if fresh isn’t available. The flexibility makes this summer corn chowder soup very doable even on busy nights.
Step-by-Step Instructions
Step 1: Sauté Bacon and Vegetables
Melt butter in a dutch oven over medium heat. Then add chopped bacon and cook about 3–4 minutes until browned and crisp. Stir in onion, celery, carrots, garlic, and thyme. Cook about 5 minutes until everything softens and starts smelling amazing.
Step 2: Simmer with Potatoes and Broth
Next, toss in diced russet potatoes, water or veggie stock, and a bay leaf. Bring to a simmer and cook about 8–10 minutes, just until the potatoes are about halfway tender.
Step 3: Add Corn and Zucchini
Now add the fresh corn, diced zucchini, kosher salt, and black pepper. Simmer gently another 8–12 minutes until the vegetables are tender. This step gives the Summer Corn Chowder Soup its signature sweet corn flavor.
Step 4: Purée and Finish with Half and Half
Remove the bay leaf. Then purée about 2 cups of the chowder in a blender until smooth and stir it back into the pot. This trick creates a naturally creamy texture without heavy cream. Add the half and half, warm it through, and finish with a sprinkle of fresh parsley. A pinch of cayenne gives it a gentle kick if you like heat.
Substitutions and Variations
This recipe adapts easily:
- Vegan: Use olive oil instead of butter, skip bacon and add 1½ tsp smoked paprika, replace half and half with canned coconut milk.
- Dairy-Free: Coconut milk works perfectly instead of half and half.
- Gluten-Free: No adjustments needed as this recipe is naturally gluten-free.
- Other swaps: Baby gold potatoes, red potatoes, or even cauliflower instead of russets. Frozen corn works too.
Pro Tips for Perfect Corn Chowder
Puréeing just a few cups of the soup makes it thick and creamy without needing flour or heavy cream. Taste as you go and adjust salt and pepper to your liking. If fresh corn isn’t available, frozen corn works just fine — no need to defrost first.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove or microwave. Avoid freezing as it can change the texture.
Summer Corn Chowder Soup Recipe Card
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Summer Corn Chowder Soup Recipe: Fresh, Simple, and Comforting
- Total Time: 45 mins
- Yield: 4 servings
Description
A warm yet light chowder made with fresh summer corn, tender vegetables, and creamy broth. Perfect for easy summer meals.
Ingredients
1 Tbsp butter
2 strips bacon, chopped
1 cup chopped yellow onion (about ½ large onion)
2 celery ribs, chopped (⅓ cup)
1 medium carrot, peeled and chopped (½ cup)
2 garlic cloves, minced
½ tsp dried thyme
2 medium russet potatoes, peeled and diced (1 lb)
4 cups water or veggie stock
1 bay leaf
4 ears sweet fresh corn kernels (2 ¾ cups)
1 medium zucchini, diced (1 ½ cups)
1 cup half and half
Kosher salt and freshly ground black pepper
Chopped fresh parsley to garnish
Cayenne pepper, optional
Instructions
1. Melt butter over medium heat in dutch oven.
2. Add chopped bacon and cook 3-4 minutes until browned.
3. Add onion, celery, carrots, garlic, thyme; cook 5 minutes until softened.
4. Add potatoes, water, bay leaf; simmer 8-10 minutes until potatoes halfway cooked.
5. Add zucchini, corn, salt, and pepper; simmer 8-12 minutes until tender.
6. Discard bay leaf. Purée 2 cups chowder until smooth; stir back into pot.
7. Add half and half and heat through.
8. Garnish with parsley and optional cayenne before serving.
Notes
Store leftovers in an airtight container in the fridge up to 5 days.
Reheat on stove or microwave gently.
Do not freeze as texture changes.
Substitutions: olive oil for butter, smoked paprika for bacon, coconut milk for dairy-free.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Summer Veggies Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 189
- Sugar: 6g
- Sodium: 131.2mg
- Fat: 8.6g
- Carbohydrates: 25g
- Protein: 5.4g
- Cholesterol: 13.2mg
More Such Recipes
Looking for more fresh summer ideas? Try my fresh and easy summer corn salad with avocado for a bright side dish. Or bring a little fun to your next cookout with skillet Mexican street corn for summer gatherings. Craving something hearty? My garlic butter chicken with zucchini and corn hits the spot. And if you love creamy sauces, try this creamy zucchini sauce to complement summer dishes.
Frequently Asked Questions
What’s the difference between corn chowder and corn soup?
Corn chowder is thicker, often made with cream or milk, and includes chunky vegetables like potatoes. Corn soup tends to be smoother and lighter.
What three ingredients must a chowder have to be considered a chowder?
A chowder usually includes a creamy base, chunky vegetables or seafood, and some sort of aromatic like onion or herbs.
What are the ingredients for corn chowder?
This version includes bacon, onion, celery, carrot, potatoes, sweet corn, zucchini, half and half, garlic, and herbs.
Is corn chowder soup healthy?
Yes! This soup is loaded with vegetables and can be made lighter by using olive oil and coconut milk. Each serving has about 189 calories and is a balanced, satisfying option.
Conclusion
This Summer Corn Chowder Soup celebrates the best of summer produce in a cozy, comforting bowl. I hope you give it a try soon and let me know how it turns out! Share your thoughts or leave a review — I’d love to hear from you. For more inspiration, check out my recipe collections on Pinterest and follow along on Facebook.