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Creamy One-Pot Zucchini Corn Chowder

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This creamy one-pot zucchini corn chowder is a quick and easy summer recipe that uses simple ingredients to deliver bold flavor and satisfying texture. It’s light enough for hot days but satisfying enough to be a full meal, perfect for using up garden zucchini and fresh corn.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 cups fresh corn kernels (from about 4 ears of corn)
  • 3 medium zucchini, diced (about 4 cups)
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1 cup heavy cream or full-fat coconut milk
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • Fresh chives or parsley, chopped (for garnish, optional)
  • Crumbled bacon or crispy shallots (for garnish, optional)
  • Grated Parmesan cheese (for garnish, optional)
  • A drizzle of olive oil or chili oil (for garnish, optional)

Instructions

  1. Prep your vegetables. Dice the onion, mince the garlic, and cut the zucchini into bite-sized cubes — about 1/2 inch. Cut the corn kernels off the cob using a sharp knife. Hold the cob vertically on the cutting board and slice downward.
  2. Sauté the aromatics. Place your Dutch oven over medium heat and add the butter. Once it melts and starts to bubble, toss in the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion turns translucent and smells sweet. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the vegetables. Stir in the fresh corn kernels and diced zucchini. Cook for 3-4 minutes, stirring gently. The zucchini will start to soften slightly, and the corn will turn bright yellow.
  4. Season and add broth. Sprinkle in the smoked paprika, dried thyme, salt, and pepper. Give everything a good stir to coat the vegetables. Then pour in the vegetable or chicken broth. Scrape the bottom of the pot with your wooden spoon to release any browned bits.
  5. Simmer the chowder. Bring the chowder to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15-18 minutes. The vegetables should be tender but not mushy.
  6. Blend a portion. Using an immersion blender, blend about one-third of the chowder directly in the pot — just 3 or 4 pulses. You want some creamy texture but plenty of chunky vegetables remaining. If using a regular blender, carefully transfer 2 cups of chowder, blend until smooth, and return to the pot.
  7. Stir in the cream. Reduce the heat to low and pour in the heavy cream or coconut milk. Stir gently until everything is combined. Let it warm through for 2-3 minutes. Don’t let it boil after adding the cream.
  8. Taste and adjust. Taste the chowder and adjust the seasoning. Need more salt? A pinch more pepper? Maybe an extra dash of smoked paprika?
  9. Serve and garnish. Ladle the chowder into bowls. Top with fresh chives, crumbled bacon, Parmesan, or a drizzle of olive oil. Serve hot with crusty bread for dipping.

Notes

Don’t overcook the zucchini; 15 minutes is usually perfect. Use room temperature cream to prevent curdling. For extra flavor, toast the corn first until it gets brown spots. If the chowder is too thick after blending, add a splash of broth or water. If too thin, let it simmer uncovered for 5 more minutes. This chowder tastes even better the next day.

Nutrition

Keywords: zucchini corn chowder, one-pot chowder, summer soup, creamy chowder, easy chowder recipe, vegetarian chowder, gluten-free chowder

Find it online: https://forkifyfun.com/creamy-one-pot-zucchini-corn-chowder-best-easy-summer-recipe/