• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Worn Slap Out
  • Home
  • Meet Kathryn
  • Say Hey!
  • Breakfast
  • Sides + Appetizers
  • Soups + Salads
  • Weeknight Dinners
  • Make Ahead Meals
  • Desserts
menu icon
go to homepage
  • Recipe Index
  • Meet Kathryn
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Meet Kathryn
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Make Ahead Meals

    Healthy Corn and Zucchini Chowder

    Published on Jul 20, 2020 · Modified on Jul 27, 2020 by Kathryn - Leave a comment · 3 Comments

    238 shares
    • Share
    • Tweet
    • Email
    ↓ Jump to Recipe

    Simple and creamy, this Corn and Zucchini Chowder uses a potato to make the soup extra creamy and filling. Perfect for summertime with fresh corn or in the middle of winter with frozen!

    It's a weird craving to have in the middle of summer, but I crave me some corn chowder like crazy. New England clam chowder has no appeal to me, but VEGETABLES in chowder form -- YES PLEASE.

    I just ate three servings of this soup in approximately 10 minutes while sitting outside in the 90 degree heat while watching my kids play with bubbles. It's just that good.

    flat lay of three bowls of soup with bowl of corn in bowl and thyme scattered

    Want to Save This Recipe?

    Enter your email below, and I'll send it to you. Plus, you'll get delicious new recipes from me!

    Please enable JavaScript in your browser to complete this form.
    Loading

    By submitting this form, you consent to receive emails from Worn Slap Out

    Creamy without Using Much Cream (or None At All!)

    This Corn and Zucchini Chowder is a little unusual in that it doesn't have a lot of cream in it (only ¼ cup). Three things make this soup creamy:

    1. Using a Potato. The secret weapon to creaminess is using a potato like in this Creamy Carrot Ginger Soup.
    2. Blending. Toward the very end of the process, you'll blend half of the soup into a blender or food processor (or use an immersion blender) and then add the pureed soup back in. This gives you added creaminess, opens up some of the herbs, and still allows for some of the vegetables to remain whole. That's always appealing.
    3. Adding a touch of cream. Again, totally optional. The soup is creamy without the heavy cream but it does add more richness, makes the soup a beautiful pale yellow color, and technically makes the soup a chowder.
    aerial picture of three bowls of corn a and zucchini soup against white marble background with thyme sprigs scattered around

    A Soup for All Preferences

    This soup can be very easily adapted to accommodate a variety of preferences. It's naturally gluten free and vegetarian.

    This soup is perfect for vegetable lovers. I guess technically a couple of the vegetables are starches, but I'm totally counting them.

    As we already covered, this soup is great for those who are dairy free or vegan. You can easily skip the heavy cream to make this soup even healthier.

    Have a meat lover in your life? Add some bacon to the soup for some added protein.

    up close picture of spoonful of corn and zucchini chowder with other bowls of soup in background

    Ingredients You'll Need

    • olive oil
    • onion
    • carrots
    • celery
    • garlic
    • potato
    • vegetable or chicken broth
    • bay leaves
    • dried thyme (or fresh)
    • 3 fresh rosemary sprigs (or dried...use what you have on hand!)
    • zucchini
    • corn (fresh or frozen)
    • heavy whipping cream (totes optional...it really doesn't need it)
    • bacon, parsley, thyme for garnishing
    aerial shot of all ingredients in bowls on a white tray

    Shortcuts to Making Corn and Zucchini Chowder

    What's really annoying about making soup is the insane amount of chopping you have to do. If you find yourself unable to devote 20 minutes to chopping alone, consider these shortcuts:

    1. Buy pre-cut carrots, celery, and onions (or a mirepoix mix). I don't know what mirepoix means in French but it's somewhere close to "I give zero effs right now." Sometimes you just run on a deficit for a little while and that's okay.
    2. Use frozen corn. This is obviously what you have to do if you're not lucky enough to grab fresh corn for the few weeks it's in the grocery store. No worries. Frozen corn kernels taste delicious with this soup.
    3. Use dried herbs. Just remember dried herbs are more potent than fresh ones, so you'll need less dried herbs than you do fresh herbs.
    4. Spend 45 minutes every Sunday chopping the vegetables you need for the week. Much easier said than done, but in my fantasies, this is what I always do to make the week that much less crazy.

    How to Make Corn and Zucchini Chowder

    Step 1: Saute your veggies in batches.

    Sauté the onions, carrots, and celery first.

    Then garlic.

    Then potato.

    Then add broth and herbs.

    Step 2: Let soup simmer.

    The soup should simmer for about 10 minutes until potatoes just start getting soft. Then add zucchini and corn and simmer 10 more minutes until potatoes are all the way tender.

    Step 3: Blend half of soup

    In a food processor, blender, or using an immersion blender, blend half of the soup until creamy and smooth. Add it back into the soup, give it a good stir, and add your cream to finish.

    Step 4: Top with your favorite ingredients.

    Here's where you can get creative -- jalapeños, bacon, extra corn, thyme, parsley...the options are endless!

    up close aerial picture of corn and zucchini chowder in three white bowls against black wooden background with fresh thyme

    What to Serve with Corn Chowder

    There are so many delicious things that pair well with this corn chowder. Just remember that the soup is pretty filling on its own!

    • A nice salad! How about this Copycat Chick-Fil-A Kale Salad to pack in even more of the healthy stuff!?
    • A simple grilled cheese sandwich
    • Grilled sausage on a hoagie roll
    • Simple roasted salmon
    • Jalapeno Cornbread Muffins

    May you have the most amazing summer weather and all teh fresh corn you can find!

    xox,

    kathryn

    As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

    Corn and Zucchini Chowder

    Simple and creamy, this Corn and Zucchini Chowder uses potatoes to make the soup extra creamy and filling. Perfect for summertime with fresh corn or in the middle of winter with frozen!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 6 people
    Prevent your screen from going dark

    Ingredients

    • 3 tablespoons olive oil
    • 1 onion diced
    • ½ cup carrots diced
    • ½ cup celery diced
    • 3 cloves garlic minced
    • 1 large potato diced
    • 4 cups low sodium vegetable or chicken broth
    • 2 bay leaves
    • ¼ teaspoon dried thyme*
    • 3 fresh rosemary sprigs*
    • 1 large zucchini diced
    • 2 ½ cups corn kernels fresh or frozen
    • ¼ cup heavy cream
    • fresh parsley, bacon, thyme for garnish

    Instructions

    • In a large dutch oven or large sauce pan, heat olive oil over medium high heat. Add the onions, carrots, and celery and cook for 4-5 minutes or until tender. Add the garlic and cook another minute until fragrant. Add potatoes and cook for another 5 minutes.
    • Add the broth, bay leaves, rosemary, and thyme. When soup boils, cover with a lid and lower heat to low. Simmer for 10 minutes, then add zucchini and corn and simmer for another 10 minutes until potatoes are tender (you should be able to pierce the potatoes with a knife).
    • Remove the bay leaf and rosemary sprigs and transfer half of the soup into a food processor o use an immersion blender to blend soup until creamy. Pour the blended soup back into the pot and stir. Add the heavy cream if using (this is totally optional because it's also delicious without). Serve with fresh parsley, thyme, or bacon.

    Notes

    *Feel free to use fresh thyme or dried rosemary to the soup depending on what you have available.  Just know if it's fresh, you'll need more than you would if using dried herbs. 
    Storage:
    Soup is really delicious the next day once the flavors settle even more.  Store in an airtight container in the refrigerator once the soup has cooled.  It will stay fresh for 3-4 days. 
    Tried this recipe?Mention @wornslapout or tag #wornslapout!

    More Make Ahead Meals

    • Blue Dutch oven with large chuck roast submerged in broth and carrots and potatoes.
      Classic Dutch Oven Pot Roast
    • This whole roast chicken made in a cast iron skillet makes for juicy and flavorful meat with crispy crunchy skin. Potatoes, carrots, onions, and garlic are roasted with the chicken making for a complete meal in one skillet.
      Easy Cast Iron Roast Chicken with Root Vegetables
    • large white bowl of black bean chili with 3 slices of avocado and a spoon inside on top over a larger black plate.
      Pulled Chicken and Black Bean Chili
    • aerial view of large wooden charcuterie board covered with cheeses, meats, pomegranates, and other fruits and veggies.
      Easy Charcuterie Board with Pomegranate for the Holidays

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

      Let Me Know What You Think! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kendell

      August 06, 2020 at 3:28 pm

      5 stars
      I love a good corn soup and this one sounds fantastic!

      Reply
    2. Barbara

      July 21, 2021 at 2:16 pm

      5 stars
      This soup is so delicious and easy to make. I substituted cauliflower for the potato and used lite coconut milk

      Reply
      • Kathryn

        July 27, 2021 at 3:56 pm

        Thanks so much, Barbara! I love the substitutions you made, too.

        Reply

    Primary Sidebar

    picture of kathryn, owner of worn slap out food blog.

    Hi, I'm Kathryn!

    Welcome to Worn Slap Out, a Southern-inspired recipe corner for busy people on the go. As a mom of two littles who also loves food, I need meals on the table ASAP but I also want to eat well. Here, you'll find quick, easy, and reasonably healthy meals you can make in a flash. Other loves include Georgia football, cake of all kinds, and elastic waistbands.


    More about me →

    Popular Recipes

    • large white bowl full of kale, sweet potatoes, goat cheese, applies, wild rice, and almonds.
      Copycat Sweetgreen Harvest Bowl Recipe
    • Easy Caramel Drizzle with Sweetened Condensed Milk
    • Versatile Dutch Oven Pulled Pork
    • Fresh Baked Blueberry Donuts

    Winter Favorites

    • square image of large white plate of rose pasta with parmesan and basil leaf against light blue background.
      Easy Rose Sauce Recipe (20 Minutes!)
    • large yellow dutch oven with chicken and dumplings topped with fresh parsley.
      Dutch Oven Chicken and Dumplings
    • This whole roast chicken made in a cast iron skillet makes for juicy and flavorful meat with crispy crunchy skin. Potatoes, carrots, onions, and garlic are roasted with the chicken making for a complete meal in one skillet.
      Easy Cast Iron Roast Chicken with Root Vegetables
    • Blue Dutch oven with large chuck roast submerged in broth and carrots and potatoes.
      Classic Dutch Oven Pot Roast

    Footer

    Sign up for emails and updates!

    Sign me up!
    • Privacy Policy
    • Get in touch
    • Disclaimer
    • Terms & Conditions
    • ↑ back to top

    Copyright © 2025 - As an Amazon Associate I earn from qualifying purchases.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.