This creamy summer corn and zucchini chowder is a warm hug in a bowl! It’s packed with sweet corn and tender zucchini, making it fresh and tasty for warm days.
I love how simple it is to whip up! Just chop the veggies, simmer, and blend for a smooth finish. Perfect for a light lunch or cozy dinner. Enjoy with some crusty bread! 🍞
Key Ingredients & Substitutions
Corn: Fresh corn adds a sweet flavor! If it’s not in season, frozen corn works just as well. It’s convenient and saves time on prep.
Zucchini: I love how tender zucchini gets in this chowder. If you find yourself with extra squash, yellow squash can be a nice swap!
Heavy Cream: While heavy cream gives a lovely richness, you can use half-and-half or coconut milk for a lighter or dairy-free option. It’s still delicious!
Potatoes: I like Yukon Gold potatoes for their creamy texture. Alternatively, you can use russets, but be sure to adjust cook times as needed.
How Do I Achieve the Perfect Consistency for My Chowder?
The key to a creamy chowder is in the blending. Using an immersion blender gives you control over the texture. You can create a smooth blend or leave some chunky bits for a heartier feel. Here’s the quick rundown:
- After cooking the veggies, blend only a portion. This keeps it thick yet maintains that lovely rustic appearance!
- If you want to make it thicker using flour, add it before the cream and give it time to cook so it doesn’t taste raw.
- Always taste and adjust seasoning afterward; soup flavors intensify as they simmer!
Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Fresh Vegetables:
- 4 ears of fresh corn, kernels removed (or about 3 cups frozen corn)
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Broth & Cream Base:
- 2 tablespoons unsalted butter
- 3 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
Other Ingredients:
- 2 medium potatoes, peeled and diced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons olive oil
For Garnish:
- Fresh chives or parsley, chopped
How Much Time Will You Need?
This delicious chowder will take about 30 minutes of active cooking time. You’ll spend around 10 minutes preparing the ingredients, and then about 20 minutes cooking and blending everything. Perfect for a quick, hearty meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, add the olive oil and unsalted butter over medium heat. Once melted, toss in the chopped onion and minced garlic. Sauté until they’re soft and translucent, which should take around 3-4 minutes. This will create a lovely base of flavor!
2. Cook the Potatoes:
Next, add the diced potatoes and thyme to the pot. Stir everything together, then pour in the vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes are tender. This will take about 12-15 minutes.
3. Add the Corn and Zucchini:
Once the potatoes are soft, stir in the corn kernels and diced zucchini. Cook everything together for another 5-7 minutes until the zucchini and corn are tender. You’ll start to notice that wonderful aroma filling your kitchen!
4. Thicken the Chowder (Optional):
If you prefer a thicker chowder, sprinkle the flour evenly over the vegetables and stir until everything is well-coated. Let it cook for another 1-2 minutes to cook off the flour taste.
5. Add Cream and Blend:
Pour in the heavy cream and gently warm through for just a couple of minutes. Be careful not to boil it! Then, using an immersion blender, blend the chowder to your desired consistency—some people like it smooth, while others prefer a bit of texture. Leave some chunks for that hearty feel!
6. Season and Serve:
Finally, season your chowder with salt and black pepper to taste. Serve it hot, garnished with chopped fresh chives or parsley for a burst of color and flavor. Enjoy your creamy summer chowder!
Bon appétit! 🍲
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Canned Corn Instead of Fresh or Frozen?
Absolutely! Canned corn can be used as a quick substitute. Just drain and rinse it before adding it to the chowder in the last few minutes of cooking to make sure it’s heated through.
How Can I Store Leftover Chowder?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, half-and-half or even coconut milk can be great substitutes for heavy cream. They’ll give the chowder creaminess without being as rich!
Can I Make This Recipe Vegan?
Yes! Simply replace the heavy cream with coconut milk or a plant-based cream, and use vegetable broth instead of chicken broth. You can also swap the butter for olive oil or vegan butter!
