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Easy Zucchini Corn Chowder Recipe

Close-up of a bowl of creamy, yellow zucchini corn chowder topped with corn kernels and black pepper.
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Make this simple, creamy zucchini corn chowder. It is a comforting, quick weeknight soup using fresh summer vegetables.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 2 cups fresh or frozen corn kernels
  • 2 medium zucchini, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup half-and-half or heavy cream
  • 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the vegetable broth, corn kernels, chopped zucchini, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer, covered, for 10 minutes, or until the zucchini is tender.
  4. If you prefer a thicker chowder, mix the flour with 2 tablespoons of cold water in a small bowl to create a slurry. Stir the slurry into the simmering soup and cook for 1 minute until slightly thickened.
  5. Reduce the heat to low. Stir in the half-and-half or heavy cream. Heat through gently for 2 to 3 minutes; do not allow the soup to boil after adding the cream.
  6. Taste and adjust seasoning if needed. Serve your homemade zucchini corn soup hot.

Notes

  • For a dairy-free zucchini corn chowder, substitute the half-and-half with full-fat canned coconut milk or unsweetened almond milk.
  • If you want a smoother texture, use an immersion blender to partially blend about one-third of the soup before adding the cream.
  • Garnish with fresh chives or a sprinkle of smoked paprika for extra flavor.

Nutrition

Find it online: https://kingscook.com/zucchini-corn-chowder-recipe/