This creamy summer corn and zucchini chowder is a warm hug in a bowl! It’s filled with sweet corn, fresh zucchini, and creamy goodness that makes every bite a delight.
I love making this chowder on sunny days, as it’s so easy and quick! It’s like summer in a bowl, and it pairs perfectly with some crusty bread for dipping.
Key Ingredients & Substitutions
Fresh Corn: Sweet corn is the star of this chowder, bringing fantastic flavor. If fresh isn’t available, use frozen corn. Canned corn can work too, but rinsing it first will help reduce excess sodium.
Zucchini: Zucchini adds a nice texture. If you want a variation, yellow squash will do great too. You can also try adding bell peppers for extra color and flavor.
Heavy Cream: This makes the chowder creamy. For a lighter option, you can substitute with half-and-half or use coconut milk for a dairy-free alternative. Just note that this will change the flavor slightly.
Vegetable or Chicken Broth: Both are fine choices for this recipe. If you’re vegetarian or vegan, use vegetable broth. For homemade flavor, make your own broth using vegetable scraps!
What’s the Best Way to Thicken Chowder?
Thickening chowder can be tricky, but here are my tips! Sprinkling flour over the sautéed veggies allows it to cook slightly before adding the broth, which avoids clumps.
- Stir constantly while adding the broth to prevent lumps.
- If you want an even thicker chowder, consider mashing some corn kernels. This adds creaminess while keeping whole kernels for texture.
- Don’t skip the simmer step! Letting it cook allows the flavors to meld and the chowder to thicken naturally.
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 carrot, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley or chives, chopped (for garnish)
- Optional: pinch of smoked paprika or cayenne pepper for garnish
How Much Time Will You Need?
This delicious chowder will take about 15 minutes to prepare and 25 minutes to cook. You’ll have a heartwarming bowl of chowder ready in about 40 minutes!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot, heat the olive oil and butter over medium heat until melted and shimmering. Add the chopped onion and carrot to the pot. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
2. Adding Garlic and Flour:
Stir in the minced garlic and cook for another minute until it becomes aromatic. Then, sprinkle the flour over the vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste; this will help thicken the chowder as it cooks.
3. Incorporating Broth and Corn:
Slowly whisk in the vegetable or chicken broth, ensuring no lumps form. Next, add the corn kernels and thyme. Bring the mixture to a simmer and cook for about 10 minutes, allowing the corn to become tender.
4. Adding Zucchini:
Add the diced zucchini to the pot and continue to simmer for another 5-7 minutes until the zucchini is tender but still holds its shape. This freshness really enhances the chowder!
5. Finishing Touches:
Lower the heat and stir in the heavy cream. Heat gently but do not boil, to prevent curdling. Season the chowder with salt and pepper to taste. For a creamier texture, consider using a potato masher or immersion blender to mash some of the corn kernels while keeping most pieces intact.
6. Serve and Enjoy:
Serve the chowder hot, garnished with chopped fresh parsley or chives. If you want an added kick, sprinkle some smoked paprika or cayenne pepper on top. Enjoy this creamy chowder with some warm crusty bread or crackers for dipping!
This chowder embraces the sweetness of summer corn combined with fresh zucchini in a creamy, comforting base — perfect for enjoying the flavors of the season!
Frequently Asked Questions (FAQ)
Can I Use Frozen Corn Instead of Fresh?
Yes, you can absolutely use frozen corn! Just make sure to thaw it before adding it to the chowder. Frozen corn is usually blanched, so it will work perfectly in this recipe.
Can I Make This Chowder Dairy-Free?
Yes! For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream. Just note that coconut milk will add a slight coconut flavor, which many people enjoy in savory dishes!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the stove over low heat, adding a little extra broth or water if it thickens too much during storage.
Can I Add Other Vegetables?
Absolutely! This chowder is versatile. Feel free to add other vegetables like diced bell peppers, carrots, or even some spinach for extra nutrition. Just be sure to adjust the cooking time to ensure all veggies are tender.
