A cozy, creamy summer chowder bursting with fresh corn, zucchini, potatoes, and savory aromatics—this dish is comfort in a bowl. It’s a one-pot recipe that celebrates the best of summer produce, delivering rich flavor with minimal effort. Whether I'm making it for lunch, dinner, or just craving something hearty and wholesome, this chowder always hits the spot.

Why You’ll Love This Recipe

I love this chowder because it’s both light and filling, making it perfect for warm summer evenings or cooler days when I need something comforting. It’s vegetarian, adaptable for a vegan diet, and uses seasonal veggies I often have on hand. The creamy texture, the sweetness from fresh corn, and the slight bite of zucchini create a flavor profile that feels both rustic and fresh. Plus, it's easy to make in one pot, which means fewer dishes to clean up.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 cup chopped yellow onion (about ½ large onion)
2 celery ribs, chopped (⅓ cup)
1 medium carrot, peeled + chopped (½ cup)
2 garlic cloves, minced
½ teaspoon dried thyme
2 medium (1 lb) russet potatoes, peeled & diced into ½‑inch cubes
4 cups vegetable stock or water
1 bay leaf
4 ears of sweet corn, kernels cut from cob (about 2¾ cups)
1 medium zucchini, diced (about 1½ cups)
1 cup half‑and‑half (or vegan substitute like soy or coconut cream)
Kosher salt & fresh-ground black pepper, to taste
Chopped fresh parsley, for garnish
Optional: pinch of smoked paprika or cayenne pepper

directions

I heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
I add onion, celery, carrot, garlic, and thyme, sautéing until the vegetables soften—this takes about 5 minutes.
Then, I stir in the potatoes, vegetable stock (or water), and the bay leaf. Once it reaches a simmer, I reduce the heat to medium and cook for 8–10 minutes until the potatoes are partially tender.
I add the corn kernels and zucchini next, seasoning with salt and pepper. I let it simmer another 8–12 minutes until everything is perfectly tender.
After removing the bay leaf, I transfer about 2 cups of the chowder to a blender and puree it until smooth. I stir this back into the pot to get that silky texture.
I add the half-and-half or vegan cream and heat it through gently—making sure it doesn’t boil. Then I adjust the seasoning with more salt, pepper, and, if I want, a little smoked paprika or cayenne.
Finally, I ladle it into bowls, sprinkle some fresh parsley on top, and serve it warm.

Servings and timing

Yield: 6–8 servings
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

When I want to mix it up, I swap the russet potatoes for baby gold or red potatoes—I don’t even need to peel them. Sometimes I use cauliflower instead of potatoes for a lighter, low-carb twist. If fresh corn isn’t available, I just use frozen corn straight from the bag—no need to thaw. For a vegan version, I replace the half-and-half with coconut cream or soy-based alternatives.

storage/reheating

Leftovers keep well for up to 5 days in the fridge. I store the chowder in an airtight container and reheat it gently on the stove or in the microwave. If it thickens too much, I just add a splash of water or broth while reheating to bring back the original texture.

FAQs

What can I use instead of half-and-half to make it dairy-free?

I usually go with coconut cream or soy-based cream for a dairy-free option. Both add a nice creaminess without overpowering the flavor.

Can I freeze this chowder?

While it’s best fresh, I’ve frozen it successfully in individual portions. I let it cool completely, pack it into freezer-safe containers, and thaw in the fridge before reheating. Just keep in mind that the texture might change slightly.

Do I need to peel the zucchini?

No, I don’t peel the zucchini. The skin adds color and texture, and it softens nicely as it cooks.

Can I make this chowder thicker?

Yes, I puree a bit more of the soup to make it creamier. A few tablespoons of flour sautéed with the aromatics at the beginning also helps thicken it if needed.

What protein can I add to make it more filling?

Sometimes I add cooked white beans or shredded rotisserie chicken if I want to make it heartier. For a vegetarian protein boost, chickpeas work great too.

Conclusion

This creamy summer corn and zucchini chowder brings comfort and freshness together in one delicious pot. It’s the kind of recipe I come back to again and again—easy, nourishing, and endlessly adaptable. Whether I’m cooking for a crowd or just myself, it never disappoints.