This sweet corn and fresh zucchini chowder is the perfect late summer soup. By blending only half of the soup after cooking, this chowder has a creamy base while still maintaining a delightful chunky bite. Pair this naturally sweet and aromatic soup with a crisp white wine and a crusty French baguette for an elegant lunch or dinner. 

Summer Corn and Zucchini Chowder

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 1 hour and 15 minutes
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  • 1 cup finely chopped yellow onion
  • 2 cloves garlic, finely chopped
  • ¼ tsp smoked paprika
  • 2 tbsp unsalted butter, cubed
  • 1 ½ cups zucchini, cut into ¼”-thick half moons
  • 2 cups raw corn kernels, from about 2 ears of corn
  • 1 ½ cups yukon gold potatoes, peeled and cut into ½” cubes
  • 1 tsp fresh thyme
  • 2 cups vegetable or chicken broth, divided
  • 6 slices bacon, cut into ½-inch thick pieces
  • ¼ cup heavy cream
  • 4 tbsp feta cheese crumbles
  • 2 scallions, sliced
  • 1 tsp Aleppo chili flakes
  • 1 loaf crusty bread, such as French baguette or sourdough boule


1) Add 1 cup yellow onion, 2 cloves garlic, ¼ tsp smoked paprika, ½ tsp salt, ½ tsp pepper and 2 tbsp butter to a Suvie pan. Place pan in the bottom zone of your Suvie and broil 15 minutes, until golden brown.

2) Remove pan from your Suvie, and add 1 ½ cups zucchini, 2 cups corn, 1 ½ cups yukon gold potatoes,1 tsp fresh thyme, and 2 cups broth. Stir and return pan to bottom zone of your Suvie. 

3) Place bacon pieces on a Suvie roasting rack, place rack inside a Suvie pan, and place pan in the top zone of your Suvie. Input settings, and cook now.

Suvie Cook Settings

Bottom Zone: Roast at 400°F for 60 minutes

Top Zone: Broil for 40 minutes

4) After cooking, remove pans from your Suvie. Add half of the soup to a blender and blend on high until smooth, about 10-15 seconds. Pour blended soup into the rest of the soup and stir in ¼ cup heavy cream. 

5) To serve, distribute soup between bowls and top each with 1 tbsp feta cheese, 1 tbsp scallions, ¼ tsp aleppo chili flakes, and bacon. Serve with warm bread.


Nutritional Information per serving (4 servings per recipe): Calories 342, Total Fat 18.5g, Total Carbohydrates 34.3g, Total Sodium 986.9mg, Total Protein 10.8g

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