This creamy corn and zucchini chowder is like a warm hug on a summer day! Made with fresh corn, tender zucchini, and a dash of cream, it’s super comforting and tasty.
It’s so easy to make, I love whipping it up for quick lunches or light dinners. Just grab your veggies and let the pot do the magic. You’ll want seconds for sure! 😋
Key Ingredients & Substitutions
Corn: Fresh corn adds sweetness and texture to the chowder. However, if fresh corn isn’t available, you can use frozen corn instead. Just toss it in along with the zucchini.
Zucchini: This is a great vegetable for summer dishes. If you don’t have zucchini, you could substitute with yellow squash or even chopped green beans for a different flavor and texture.
A yellow onion works best here for a nice depth of flavor. If you’re in a pinch, a sweet onion or shallots can be used. Just note that shallots are milder in taste.
Potatoes: I like using Yukon Gold potatoes for their creamy texture, but you can also try red potatoes – they hold their shape well! For a low-carb option, cauliflower works too.
Heavy cream: For a lighter version, you can replace heavy cream with half-and-half or coconut milk. Keep in mind, though, that coconut milk will add a subtle flavor.
How Do I Achieve the Right Thickness for My Chowder?
To get that creamy, chowder-like consistency, blending part of the soup is key. Here’s a simple breakdown:
- After your potatoes are tender, use an immersion blender to puree about half of the soup. If using a regular blender, let it cool slightly, then blend in batches.
- Blending some of it creates a nice, thick base while leaving chunks of veggies for texture – perfect!
- Add the cream right at the end and heat through for a smooth finish. Avoid boiling it again after adding cream, as this can affect the texture.
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 ears fresh corn, kernels removed (about 3 cups)
- 2 medium zucchinis, diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter (for sautéing)
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This delicious chowder takes about 15 minutes to prep and around 30-35 minutes of cooking time. In total, plan for about 50 minutes before you can enjoy a warm, hearty bowl of this creamy goodness!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until it’s translucent and soft, which should take about 3-4 minutes. You can stir occasionally to prevent sticking.
2. Add Garlic and Potatoes:
Add the minced garlic and cook for another minute until it smells wonderful! Next, add the diced potatoes, stirring occasionally for about 5 minutes. This will help them get a nice start on cooking.
3. Toss in the Corn and Zucchini:
Now, add the corn kernels and diced zucchini to the pot. Continue cooking and stirring occasionally for another 5 minutes. This helps them soften and blend their flavors together.
4. Thicken the Chowder:
Sprinkle the flour over the vegetables and stir well to evenly coat everything. Cook for about 2 minutes to take away that raw flour taste. This will also help thicken the chowder later.
5. Add the Broth and Seasoning:
Gradually pour in the vegetable or chicken broth while stirring to avoid any lumps. Add your thyme, salt, and pepper. Bring this delightful mixture to a boil!
6. Simmer Until Tender:
Once boiling, reduce the heat to low and let it simmer. Keep an eye on it, stirring occasionally, for about 15-20 minutes or until the potatoes are tender.
7. Blend for Creaminess:
Take an immersion blender and blend about half of the soup until slightly thickened but still chunky. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend it, and then return it to the pot.
8. Finish with Cream:
Stir in the heavy cream and give it a taste. Adjust the seasoning with more salt and pepper if needed. Heat through gently but be careful not to let it boil once the cream is added!
9. Serve and Enjoy:
Dish out the chowder into bowls and garnish with fresh parsley or chives. Serve hot and enjoy the flavors of summer in every bite!
This chowder is perfect for summer gatherings or cozy nights in. It’s hearty yet light, and bursting with fresh vegetable flavors!
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Vegetables?
Yes! If fresh corn or zucchini isn’t available, you can easily substitute with frozen corn and frozen zucchini. Just add them directly to the pot; no need to thaw beforehand. They might cook a bit faster, so keep an eye on them!
How Do I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. Make sure to let it cool to room temperature before sealing. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much.
Can I Make This Chowder Dairy-Free?
Absolutely! You can substitute the heavy cream with coconut milk or nut milk (like almond or cashew) for a dairy-free version. You may want to adjust the seasoning, as coconut milk will add a slight sweetness.
What Can I Serve with This Chowder?
This chowder pairs wonderfully with crusty bread or a light side salad. It’s also great on its own for a simple, fulfilling meal. If you want to add some protein, consider serving it with grilled chicken or shrimp!
