Summer brings so much wonderful produce, and sweet corn is definitely a star! I love making easy, comforting meals with it. Today, I’m sharing two fantastic corn chowder recipes that are perfect for enjoying the best of the season. You’ll find a classic version and one that adds fresh zucchini.
These warming bowls of goodness are simple to make and packed with flavor. I’ve gathered all the details you need to make them successfully in your kitchen. Let’s get cooking!
Jump to Recipe:
- 1. Simple & Hearty Corn Chowder Recipe
- 2. Creamy Summer Corn And Zucchini Chowder Recipe for Warm Days
Simple & Hearty Corn Chowder Recipe
This corn chowder is a classic for good reason. It’s creamy, full of sweet corn, and truly comforting. I think you will love how easy it is to make this warm bowl of goodness.
Key Ingredients & Tips
- Fresh Corn: Using fresh corn cut from the cob makes a big difference in flavor. It adds natural sweetness.
- Creamy Base: A mix of broth and milk or cream gives it that perfect thick texture. You can use any milk you prefer.
- Garnish Ideas: A sprinkle of fresh chives or a dollop of sour cream adds a nice finishing touch before serving.
What You Need
- 4 cups fresh corn kernels (from 4-5 ears)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or half-and-half
- Salt and pepper to taste
- Optional: fresh chives for garnish
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Prep Veggies
Carefully cut the corn kernels from the cobs. Chop your onion into small pieces and mince the garlic cloves. Having everything ready makes cooking easy.
Step 2: Sauté Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it softens and turns clear, about 5 minutes. Stir in the minced garlic for just 1 minute until fragrant.
Step 3: Simmer Chowder
Add the fresh corn kernels and vegetable broth to the pot. Bring the mixture to a gentle simmer and cook for 10-15 minutes, or until the corn is tender. Stir in the milk and heat it through gently. Do not let it boil after adding the milk.
Step 4: Finish & Serve
Season the chowder with salt and pepper to your liking. Give it a taste and adjust if needed. Ladle the warm chowder into bowls and serve immediately. A sprinkle of fresh chives is a nice addition.
📝 Final Note
This corn chowder tastes even better the next day as the flavors meld together. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Creamy Summer Corn And Zucchini Chowder Recipe for Warm Days
This chowder uses sweet corn and adds fresh zucchini, making it light but still satisfying. It’s a wonderful way to enjoy seasonal vegetables together. I know you’ll enjoy this vibrant recipe.
Key Ingredients & Tips
- Garden Zucchini: Use fresh, firm zucchini for the best texture and taste in your chowder. It adds a lovely green color.
- Herbal Freshness: A little fresh basil or dill brightens up the flavors in this summer chowder. Don’t skip it if you can!
- Heat Level: For a subtle warmth, a pinch of red pepper flakes can be added along with the onion. It’s totally up to you.
What You Need
- 3 cups fresh corn kernels
- 2 medium zucchinis, diced
- 1 tablespoon butter or olive oil
- 1 small onion, chopped
- 3 cups vegetable broth
- 1 cup milk
- 1/4 cup chopped fresh basil (optional)
- Salt and pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 5-6 servings
How to Make It
Step 1: Sauté Base
Melt the butter or heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5-7 minutes. Then, add the diced zucchini and cook for another 5 minutes, stirring occasionally.
Step 2: Build Flavors
Stir in the fresh corn kernels and the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for 10-12 minutes, or until both the corn and zucchini are tender.
Step 3: Creaminess & Seasoning
Pour in the milk and heat the chowder through gently. It’s important not to let the chowder boil once the milk is added. Season the chowder generously with salt and pepper to taste. Adjust as needed.
Step 4: Serve Fresh
Remove the pot from the heat. If you are using fresh basil, stir it in now. Ladle the creamy summer corn and zucchini chowder into bowls and serve hot. Enjoy this fresh and light meal!
📝 Final Note
For a smoother texture, you can blend about half of the chowder with an immersion blender (or carefully in a regular blender) before adding the milk. This makes it extra creamy!
