Summer Corn and Zucchini Chowder

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

  • Servings: 4
  • Difficulty: 1 hour and 15 minutes
  • Print


  • 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

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments