This Zucchini Corn Chowder is a cozy bowl of goodness! It’s packed with fresh zucchini and sweet corn, making it a perfect dish for any season.
Trust me, this chowder makes veggies taste amazing! I love enjoying it with a slice of crusty bread. It’s like a warm hug on a rainy day! 😊
Key Ingredients & Substitutions
Butter: I love using unsalted butter for better control over the seasoning. If you’re looking for a dairy-free option, olive oil or coconut oil works well.
Onion: A small onion adds sweetness, but you can use shallots or even leeks for a different flavor twist.
Zucchini: The star of the dish! If zucchini is not in season, yellow squash is a great substitute. Both add a lovely texture!
Corn: Fresh corn is sweet and delicious, but frozen corn is just as good and super convenient. Canned corn is okay too; just drain and rinse well.
Heavy Cream: While heavy cream makes it rich, you can substitute half-and-half for a lower fat option, or even use coconut milk for a dairy-free version.
Thyme: Fresh thyme adds a lovely earthy flavor. If you only have dried thyme, that’s fine but use less, as it’s stronger.
How Do I Get the Perfect Texture in My Chowder?
Creating a balanced texture in chowder is all about mixing different methods! After cooking the potatoes and corn:
- Use a potato masher or immersion blender to break down some ingredients while keeping some intact. This gives your chowder a creamy base with some chunky bits.
- Be gentle with the zucchini, as it doesn’t need long to cook. Around 5-7 minutes is perfect for tender and bright green pieces.
Mixing textures makes the chowder more interesting and enjoyable!
Zucchini Corn Chowder Recipe
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 medium zucchinis, sliced into half-moons
- 3 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
Seasoning and Garnish:
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- Paprika, for garnish
- Fresh chives or parsley, chopped for garnish
How Much Time Will You Need?
This delightful Zucchini Corn Chowder takes about 10 minutes to prepare and around 30 minutes to cook. In total, you are looking at about 40 minutes for a delicious and comforting bowl of chowder!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, melt the butter over medium heat. Once melted, add in the chopped onion and sauté it until it becomes translucent, about 5 minutes. This is where the flavor begins!
2. Add Garlic:
Stir in the minced garlic and cook for an additional 1 minute until it becomes fragrant. Don’t walk away, as garlic can burn quickly!
3. Combine with Broth:
Next, add the diced potatoes, corn kernels, and broth to the pot. Bring everything to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are tender, which should take about 15-20 minutes.
4. Mash for Texture:
Using a potato masher or immersion blender, gently mash some of the potato and corn mixture in the pot. This helps thicken the chowder while keeping some chunks for delightful texture.
5. Add Zucchini and Thyme:
Now it’s time to add the sliced zucchini and thyme. Let it simmer for another 5-7 minutes until the zucchini is tender but still vibrant in color.
6. Stir in Cream:
Pour in the heavy cream or half-and-half, stirring gently. Heat through without boiling to keep that creamy texture intact.
7. Season and Serve:
Season your chowder with salt and pepper to taste. Once everything is well combined and heated, serve it hot! Garnish with a sprinkle of paprika and fresh chopped chives or parsley for that extra pop of flavor.
Enjoy Your Chowder!
Dig in and savor this creamy, fresh, and comforting Zucchini Corn Chowder. Perfect by itself or alongside some crusty bread!
Can I Use Frozen Zucchini in This Recipe?
While fresh zucchini is best for this chowder, you can use frozen zucchini if that’s what you have on hand. Just make sure to thaw it completely and drain any excess water before adding it to the chowder to avoid a watery texture.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter alternative, half-and-half works well. For a dairy-free option, try using coconut milk or almond milk thickened with a little cornstarch to maintain creaminess.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or cream if it thickens too much.
Can I Add Other Vegetables?
Absolutely! Feel free to add veggies like bell peppers, carrots, or even spinach. Just adjust the cooking time as needed based on the vegetables’ softness.
