This creamy summer corn and zucchini chowder is like a warm hug in a bowl! It’s packed with sweet corn, tender zucchini, and a touch of cream for a smooth finish.
Cooking this chowder feels like a summer picnic at home. I love how easy it is to whip up, and it brings back memories of sunny days and family gatherings. It’s perfect with some crusty bread!
Key Ingredients & Substitutions
Corn: Fresh corn is best for sweetness and texture. If you don’t have it, you can use frozen corn instead. Just add it in the last 10 minutes of cooking.
Zucchini: This veggie gives a lovely texture. If you’re not a fan, you could swap in yellow squash or even diced bell peppers for color.
Heavy Cream: If you’re looking for a lighter version, swap it for half-and-half or a plant-based cream like coconut cream for a dairy-free option.
Potato: This ingredient thickens the chowder. If you want to skip it, consider adding another vegetable like carrots for a sweet touch instead.
How Do I Get the Right Texture in My Chowder?
Getting the consistency just right can be tricky. You want it creamy but still chunky. Here’s how:
- Cook the flour with the veggies to help thicken the chowder.
- Using an immersion blender is a great way to control the texture. Blend just half for some chunkiness.
- If you prefer it creamy, blend more but leave enough unblended for a nice bite!
Always remember not to boil the chowder after adding the cream, or it might curdle. Just heat it until it’s warm. Enjoy your soup!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 ears fresh corn, husked and kernels removed (about 3 cups)
- 2 medium zucchinis, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
Optional Ingredients:
- 1 medium potato, peeled and diced (for added thickness)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: crispy bacon bits or shredded cheddar cheese for topping
How Much Time Will You Need?
This delightful chowder will take about 10 minutes to prep and around 30 minutes to cook, making it a great choice for a quick and satisfying meal. Total time is about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes until it’s soft and translucent. Stir in the minced garlic and cook for another minute until it’s fragrant. Your kitchen will start smelling amazing!
2. Cook the Vegetables:
Now, add the diced zucchini to the pot and cook for about 3-4 minutes, stirring occasionally, until slightly softened. This will help start building those wonderful flavors!
3. Make the Roux:
Sprinkle the flour over the vegetables and stir well to coat everything. Cook this mixture for about 1-2 minutes, stirring continually. This will help eliminate the raw flour taste and create a nice base for your chowder.
4. Add the Broth:
Slowly whisk in the vegetable or chicken broth. Be sure to mix well to avoid lumps. This is the base of your chowder!
5. Plenty of Corn!
Add the corn kernels, diced potato (if you’re using it), thyme, salt, and pepper. Bring everything to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes or until the potatoes are tender. During this time, the flavors will meld beautifully!
6. Blend for Texture:
Use an immersion blender to partially blend the chowder to your desired consistency. You can leave some chunks for texture or blend it smooth if you prefer. If you don’t have an immersion blender, carefully transfer half the soup to a blender, blend until smooth, and return it to the pot.
7. Stir in Cream:
Now it’s time to add the heavy cream! Stir it into the chowder and heat gently until everything is warmed through. Remember, don’t let it boil after adding the cream, or it could curdle.
8. Final Touches:
Taste your chowder and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley, and add any optional toppings like crispy bacon bits or shredded cheddar cheese for an extra delight!
Enjoy your creamy summer corn and zucchini chowder with warm crusty bread or crackers for dipping!
FAQ about Creamy Summer Corn and Zucchini Chowder
Can I Use Canned Corn Instead of Fresh?
Yes, you can use canned corn! Just drain and rinse it before adding it to the chowder. Add it toward the end of the cooking time, so it warms through without becoming mushy.
Can I Make This Chowder Vegan?
Absolutely! To make a vegan version, substitute the heavy cream with coconut cream or a plant-based cream. Additionally, use vegetable broth and omit the butter by using olive oil or vegan butter instead.
How Should I Store Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a pot over low heat or microwave in a safe container, stirring occasionally until warmed through.
Can I Freeze This Chowder?
Yes, this chowder can be frozen! Let it cool completely before transferring it to a freezer-safe container. It should keep well for up to 3 months. However, keep in mind that the texture of the zucchini may change slightly after thawing.
