With Iowa’s abundant sweet corn this summer, I kept meaning to make a corn chowder—but the long, hot days and a kitchen without central air made the idea of soup pretty unappealing.
Now that evenings are cooler and the humidity has eased, it felt like the perfect moment to make Corn and Zucchini Chowder.
We’re nearing the end of sweet corn season here in Iowa, so now really is the time for soup.
Corn and Zucchini Chowder is an ideal soup for the shift from summer to fall. The fresh sweetness of corn and the tender zucchini combine with a warm, comforting broth to create a simple, satisfying bowl.
This chowder uses just nine main ingredients (plus an optional jalapeño) and comes together in about 40 minutes.
It’s slightly creamy, naturally sweet from the corn, and has a gentle starchiness from the potato that makes it feel indulgent without being heavy. Serve it as a side to a larger meal or enjoy it on its own as a light main.
If you make this recipe, I’d love to hear how it turns out—leave a comment and cheers to cozy, seasonal cooking.
Corn and Zucchini Chowder
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- Author: Emily Koch
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6
- Category: Soup, side, appetizer
- Cuisine: Vegetarian
Description
This corn and zucchini chowder is a lovely bridge between summer and fall, taking advantage of late-season sweet corn and summer squash. It’s straightforward to prepare—just nine primary ingredients and about 40 minutes from start to finish.
Ingredients
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- Optional: 1 jalapeño, diced (remove seeds for mild heat)
- 3 cloves garlic, minced
- 1 medium zucchini, diced (yellow or green)
- 1 1/2 cups milk (I used 2%)
- 2 cups vegetable or chicken stock
- 1 russet potato, peeled and diced
- 4 ears fresh corn, kernels sliced off the cob; reserve the bare cobs
- Salt and pepper to taste
- Optional: Chopped green onion for garnish
Instructions
- Heat a medium saucepan over medium heat and melt the butter. Add the diced onion and jalapeño and sauté about 5 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced zucchini and cook about 5 minutes, until tender. Remove the zucchini to a bowl and set aside.
- Stir in the milk, stock, diced potato, and corn kernels. Break the reserved bare cobs in half and submerge as many as you can in the pot to add extra corn flavor. Increase heat to high, cover, and bring to a boil. Reduce heat and simmer for about 20 minutes, until the potatoes are tender.
- Carefully remove and discard the corn cobs.
- Optional for a thicker chowder: Remove about half of the corn, potatoes, and onions with a slotted spoon and set aside. Purée the remaining soup with an immersion blender until smooth. (If using a countertop blender, work in batches and only fill it halfway to avoid splatters.)
- Return the puréed soup to the pot, then add the reserved zucchini and reserved vegetables. Heat through and season with salt and pepper to taste.
- Garnish with chopped green onion if desired and serve immediately.
- Store leftovers in the refrigerator for up to 4–5 days.
Notes
This version is slightly adapted from a family-friendly corn chowder recipe; the changes simplify preparation while keeping the bright, sweet corn flavor front and center.