Go Back
–+ servings
Summer Corn Chowder Soup

Creamy Summer Corn Chowder Soup Bursting with Fresh Flavors

This Summer Corn Chowder Soup brings together fresh flavors and creamy comfort, perfect for busy weeknights or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Yellow Onion Enhances flavor and aroma; substitute with shallots for a milder taste.
  • 4 cups Vegetable Broth Base for the soup, providing depth; chicken broth can be used for richer taste.
  • 4 ears Fresh Corn (on the cob) Adds sweetness and crunch; use frozen corn if fresh is unavailable, no need to thaw.
  • 1 medium Zucchini Contributes fiber and texture; can be swapped with other summer squash varieties.
  • 2 stalks Celery For aromatic flavor; optional, but enhances the soup's base flavor.
  • 2 medium Carrots Adds color and sweetness; substitute with bell peppers for a different flavor profile.
  • 2 medium Potatoes Gives body to the chowder, making it heartier; use yellow potatoes for creaminess, or sweet potatoes for a twist.
For Creaminess
  • 1 cup Half and Half Provides creaminess without the heaviness of heavy cream; can be replaced with coconut milk for a dairy-free option.
For Extra Flavor
  • 4 slices Bacon Introduces smokiness and richness; omit for a vegetarian version or substitute with smoked paprika for similar flavor.

Equipment

  • Large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, add a splash of olive oil, then sauté diced yellow onion, celery, and carrots for about 5-7 minutes until softened and fragrant.
  2. Toss in the cubed potatoes and pour in the vegetable broth. Bring the mixture to a gentle simmer by increasing the heat slightly, and cook for approximately 15 minutes or until the potatoes are fork-tender.
  3. Stir in the fresh corn and diced zucchini, letting them cook in the pot for an additional 5-10 minutes until the zucchini is tender but still bright in color.
  4. Using an immersion blender, purée half of the chowder directly in the pot to achieve a creamy texture.
  5. Pour in the half and half, stirring well to combine. Season your chowder with salt and pepper to taste.
  6. Ladle the hot Summer Corn Chowder Soup into bowls, garnishing with fresh herbs if desired. Serve immediately.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 6gSugar: 7gVitamin A: 900IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

For best flavor, use fresh corn just before serving. Omit cream to store or consume fresh; freezing not recommended.

Tried this recipe?

Let us know how it was!