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–+ servings
Summer Corn Chowder Soup

Creamy Summer Corn Chowder Soup for Fresh Flavor Lovers

A delightful Summer Corn Chowder Soup featuring fresh ingredients like corn and zucchini, delivering a creamy texture without the heaviness.
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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 Aromatic base for flavor; can substitute with shallots.
  • 2 stalks Celery Adds crunch and depth; use diced bell pepper as a substitute.
  • 2 medium Carrots Provides sweetness and color; peas can be a substitute if desired.
  • 2 medium Potato Offers heartiness; sweet potatoes can be used for different flavor.
  • 2 cups Fresh Corn Main ingredient that contributes sweetness; frozen corn may be used.
  • 1 medium Zucchini Adds a fresh, green flavor; other summer squash can be used.
For the Creamy Touch
  • 1 cup Half and Half Provides creaminess without many calories; almond milk for lighter version.
  • 4 slices Bacon Adds a smoky flavor; can be omitted for vegetarian option.
  • 3 cloves Garlic Fresh minced garlic preferred; avoid garlic powder.
  • 4 cups Vegetable or Chicken Broth Homemade broth recommended for richness.
For Fresh Flavor
  • 2 tablespoons Fresh Herbs (Thyme, Rosemary) Enhance the aromatic profile; adjust dried herb quantity.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, cook the bacon pieces until crispy, about 5–7 minutes. Remove bacon and set aside, leaving fat in the pot.
  2. Add diced yellow onion, celery, and carrots to the pot with the bacon fat. Sauté for approximately 5 minutes until softened.
  3. Stir in minced garlic and cook for another minute until fragrant.
  4. Mix in diced potato and pour in the broth. Increase heat to bring to a simmer. Cook for about 15 minutes until potatoes are fork-tender.
  5. Fold in fresh corn and diced zucchini. Continue to simmer for an additional 5–7 minutes until zucchini is cooked through.
  6. Carefully purée about 2 cups of the hot soup using an immersion blender, then return puréed soup to the pot.
  7. Stir in half and half and fresh herbs. Season with salt and pepper, allowing flavors to meld for 3–5 minutes.
  8. Ladle soup into bowls, garnish with crispy bacon and fresh herbs. Serve with crusty bread or salad.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 24gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days, and freeze in portions for up to 3 months. Thaw frozen soup in the fridge overnight and reheat gently on the stove.

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