This creamy summer corn and zucchini chowder is like a warm hug in a bowl! Made with fresh corn, tender zucchini, and rich cream, it’s a perfect dish for warm days.
I love how easy this chowder is to whip up! Just toss in your veggies and let them mingle while you enjoy the sweet summer flavors. It’s like summer on a spoon! 🌽🥒
Key Ingredients & Substitutions
Corn: Fresh corn is key for sweetness. If it’s not in season, frozen corn also works well. Just make sure it’s thawed and drained. I love using fresh corn for that crunch and flavor!
Zucchini: This adds a nice texture. If you can’t find zucchini, yellow squash can be a tasty alternative. Both bring in those summer vibes!
Potatoes: Diced potatoes can make the chowder heartier. If you prefer a lighter version, you can skip them or substitute with cauliflower for a low-carb option.
Heavy cream: It gives that luxurious creaminess. If you want a lighter chowder, half-and-half or even coconut milk can work as substitutes, just note they will change the flavor slightly.
How Do You Get Creamy Texture in Your Chowder?
For a deliciously creamy chowder, it’s essential to blend some of it! Here’s how:
- After simmering the vegetables, use an immersion blender directly in the pot. Blend until you get a smooth consistency but leave some chunks for texture!
- If you’re using a regular blender, scoop out half the chowder, blend, and then mix it back in. It creates a perfect balance!
Don’t forget to stir in the cream at the end and heat it gently. This tip makes it rich without curdling. Enjoy your creamy chowder! 🌽🥒
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 ears fresh corn, kernels removed (about 3 cups)
- 2 medium zucchini, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
For Cooking:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
Optional Add-Ons:
- 2 medium potatoes, peeled and diced (optional for added heartiness)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Seasoning & Garnish:
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Olive oil (for sautéing)
How Much Time Will You Need?
This chowder comes together in about 40 minutes. You’ll need about 10 minutes for prep work (chopping veggies) and around 30 minutes for cooking and simmering. It’s quick and easy, perfect for a summer meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by melting the butter in a large pot over medium heat. Add the diced onion and sauté until it’s soft and translucent, about 4-5 minutes. This step will give your chowder a lovely base of flavor.
2. Add Garlic and Veggies:
Stir in the minced garlic and cook for another minute until you can smell its delicious aroma. Now, add the diced zucchini and, if you’re using them, the diced potatoes. Cook everything for about 5-6 minutes, stirring occasionally until the veggies start to soften.
3. Combine with Corn and Seasoning:
Next, incorporate the fresh corn kernels and thyme into the pot. Cook for an additional 2 minutes. This will help the sweet corn flavor infuse into the mix!
4. Thicken the Chowder:
Sprinkle the flour over the vegetable mixture and stir well to combine. This will help thicken your chowder. Cook for 2 minutes to get rid of any raw flour taste.
5. Add Broth and Simmer:
Gradually pour in the broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer. Then, reduce the heat and let it simmer for about 15-20 minutes until the vegetables are tender.
6. Blend for Creaminess:
Using an immersion blender, puree about half of the chowder right in the pot to create a smooth and creamy texture, but leave some of the vegetables chunky for that comforting feel. If you don’t have an immersion blender, you can transfer half of the chowder to a regular blender, pulse it, and then return it back to the pot.
7. Stir in the Cream:
Add the heavy cream to the pot. Stir everything together and heat through gently without bringing it to a boil. This makes the chowder rich and creamy!
8. Season & Serve:
Finally, season your chowder with salt and pepper according to your liking. Ladle it into bowls and sprinkle with fresh parsley as a lovely garnish.
Enjoy your delicious, creamy summer corn and zucchini chowder! It’s the perfect dish to savor the flavors of summer. 🌽🥒
Can I Use Canned Corn Instead of Fresh?
Yes, you can use canned corn! About 2 cups of drained canned corn will work well. Just add it in during the last few minutes of cooking, so it stays crisp and vibrant.
How Do I Store Leftover Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over medium heat, stirring frequently to maintain its creamy texture.
Can I Make This Chowder Vegan?
Absolutely! Use vegetable broth, substitute the butter with olive oil or vegan butter, and replace the heavy cream with coconut cream or a plant-based milk like almond or oat milk. It’ll still be delicious!
What’s the Best Way to Thicken the Chowder More?
If you prefer a thicker chowder, you can add an extra tablespoon of flour at the same time you add the broth. Alternatively, blend in more of the chowder mixture to achieve your desired consistency.
