Summer Vegetable Chowder is packed with veggies like corn, zucchini, carrots, and spinach. This healthy chowder is creamy, flavorful, and comes together quickly for a meal the whole family will love.
I know, I know, it’s summer and the last thing on most people’s minds is a bowl of hot soup. But it should be! Summer vegetables are in abundance and they are so perfect in this summer chowder!
You really can’t beat the freshness of local, fresh picked veggies and they truly shine in this chowder. Fresh corn, zucchini, carrots, and spinach are just some of the ingredients in this dreamy chowder and together they make a pretty tasty meal.
This chowder is made without any heavy cream. Instead, I start with a roux to thicken the broth and milk. You get all the dreamy, creamy texture without the high fat content.
And did I mention how quickly it comes together? Just 35 minutes is needed to bring together a bowl of hearty chowder that is loaded with flavor!
Ingredients in Summer Vegetable Chowder
- Vegetables: corn, yellow potato, carrot, spinach, zucchini, yellow onion.
- Butter
- Flour: used to make a roux that will thicken the soup. Since we aren’t using heavy cream which is substantially thicker than milk, the flour is essential in creating a thicker broth.
- Vegetable broth: If you are not vegetarian, you can also use chicken broth.
- Milk: I used 2% milk but you can also use whole milk, 1% or even skim milk.
- Fresh thyme
- Seasoning: salt and pepper
Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.
How to make Summer Vegetable Chowder
- Prep the veggies. Start by carefully cutting the corn off of each ear. Then chop all the vegetables into small, bite-size pieces.
- Make a roux. In a large pot, over medium heat, melt the butter. Add the onion and saute for a minute, then add the flour and mix together to create a roux.
- Add the vegetables and seasoning. Next add the broth, corn, potato, and carrot and bring to a boil. Lower the heat to medium and simmer for 15 minutes. After 15 minutes, add the zucchini, spinach and milk and simmer for 5-10 minutes. Season with salt, pepper and thyme. That’s it!
What to serve with Summer Vegetable Chowder
This vegetable chowder makes a great summer meal. We love serving it with a light salad and biscuits or rolls. Some of our favourites include:
- Salads: Radish Cucumber Salad, Strawberry Spinach Salad, Caprese Salad, and Traditional Greek Salad.
- Biscuits and rolls: Zucchini & Cheese Drop Biscuits, Cheddar Chive Biscuits, Herb Biscuits, Keto Cheddar Biscuits. Easy Dinner Rolls, or Homemade Crescent Rolls.
Storing leftovers and reheating
Once cooled, transfer the leftover chowder to an airtight container and then store in the fridge. It will keep for a few days stored this way.
To reheat, place the chowder back in a pop and heat through over medium heat.
Hope you enjoy this chowder!
Bon appetit!
You may also like:
Ditali Chickpea and Vegetable Soup
Creamy Vegetable and Tortellini Soup
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Summer Vegetable Chowder
Ingredients
- 4 ears corn
- 1 yellow potato
- 1 large carrot
- 1 medium zucchini (or 2 small zucchinis)
- 2 cups spinach chopped
- 1/2 yellow onion finely chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 4 cups vegetable broth
- 2 cups milk
- 1 teaspoon fresh thyme
- salt and pepper
Instructions
- Carefully cut corn off of each ear. Chop all the vegetables into small, bite-size pieces.
- In a large pot, over medium heat, melt butter. Add onion and saute for a minute. Add flour and mix together.
- Add broth, corn, potato, and carrot and bring to a boil. Lower heat to medium and simmer for 15 minutes.
- Add zucchini, spinach and milk and simmer for 5-10 minutes. Season with salt, pepper and thyme.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Made this tonight. Easy and delicious. Hubby gave rave reviews and had seconds 👍🏻
So glad to hear!
Delicious. I used regular (not unsweetened) almond milk, and it still came out great. Added some additional thickener (cornstarch) at the end.
Love that you made this vegan-friendly!
If you wanted to used Birds Eye 10oz bags of frozen corn, how many bags do you suggest?
You’ll need about 2 cups worth of frozen corn kernels. I believe that’s close to a 10oz bag.
Thank you so much! This is literally my favorite summer soup!! I’ve made it about and it’s super cheap and simple to make.
Makes me so happy to hear!
One of the top three meals I’ve made according to my brother, my family loved this soup! Super flexible and easy as well, thank you for recipe!
I am thrilled to hear that! Thanks!
Looks delicious & would like to try it today with fresh ears of corn. Do you boil the corn first before you cut the kernels off?
Hi Ellen! I cut the corn kernels off before cooking it. Hope you enjoy the chowder!