This creamy summer corn and zucchini chowder is a bowl of sunshine! It’s packed with sweet corn, fresh zucchini, and a hint of spices that make it super tasty.
This dish is like a warm hug on a summer day! I love slurping it up while sitting outside. It’s quick to whip up, so it’s perfect for busy nights. Who doesn’t love a tasty soup?
Key Ingredients & Substitutions
Corn: Fresh corn adds wonderful sweetness to the chowder. If fresh corn isn’t available, frozen corn works great too. Just toss it in right from the bag; no need to thaw!
Zucchini: Zucchini brings a nice texture and flavor. If you’re not a fan, try using yellow squash or even chopped bell peppers for a different twist.
Onion: A medium onion enhances the flavor base. For a milder taste, you can substitute it with green onions or shallots.
Heavy Cream: I love the richness heavy cream provides, but you can use half-and-half for a lighter option, or even coconut milk for a dairy-free alternative.
Potatoes: They are essential for a creamy texture. If you’re looking to cut carbs, cauliflower can be an interesting substitute. Just steam and blend it with the soup.
How Do I Achieve the Perfect Creamy Texture?
The texture is key for a chowder! First, cooking the potatoes thoroughly will ensure they break down nicely and contribute to creaminess. Here are my tips:
- Always cook the flour with the veggies briefly—this avoids a raw taste.
- When adding the broth, pour slowly while stirring to prevent lumps.
- For a creamier finish, consider blending part of the chowder with an immersion blender before adding cream.
- Let the chowder simmer gently; this allows the flavors to meld beautifully without losing the veggies’ crispness.
These small steps make a big difference in achieving that comforting, creamy texture you want in your chowder!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Fresh Produce:
- 4 ears fresh corn, kernels removed (or 3 cups fresh/frozen corn kernels)
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
Liquids and Fats:
- 3 cups vegetable broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
Thickening and Seasoning:
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
For Garnish:
- Fresh thyme or parsley
How Much Time Will You Need?
This creamy chowder comes together in about 30 minutes! With about 10 minutes for prep and 20 minutes of cooking time, you’ll have a comforting bowl ready in no time!
Step-by-Step Instructions:
1. Sautéing the Base:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. This step builds a wonderful flavor base for your chowder!
2. Adding the Potatoes:
Next, stir in the diced potatoes and cook for another 5 minutes. This will help them begin to soften while you prepare the rest of the chowder.
3. Thickening the Chowder:
Sprinkle the all-purpose flour over the vegetables and stir well to coat. This will thicken your chowder nicely as it cooks.
4. Pouring in the Broth:
Slowly pour in the vegetable broth, stirring constantly to avoid any lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes until the potatoes are tender.
5. Adding Corn and Zucchini:
Now it’s time to add the corn kernels and diced zucchini to the pot. Season the chowder with salt, black pepper, and smoked paprika (if using) for that extra flavor kick!
6. Final Simmer:
Let the chowder simmer for an additional 8-10 minutes. This allows the vegetables to cook through while still staying slightly crisp.
7. Stir in the Cream:
Remove the pot from heat and stir in the heavy cream or half-and-half. Taste the chowder and adjust the seasoning as needed.
8. Blending (Optional):
If you prefer a smoother texture, you can partially blend the soup using an immersion blender, making sure to leave some chunks for a hearty feel.
9. Serving:
Serve the chowder hot, garnished with fresh thyme or parsley for a beautiful touch. Enjoy your creamy, comforting summer chowder!
Can I Use Frozen Corn for This Chowder?
Absolutely! Frozen corn is a great substitute. Just add it directly to the pot without thawing and let it cook for a few extra minutes until heated through.
Can I Make This Chowder Vegetarian or Vegan?
Yes, this chowder can easily be made vegetarian or vegan! Use vegetable broth and replace the heavy cream with coconut milk or a plant-based cream alternative. Just make sure to choose a butter substitute for cooking.
How Do I Store Leftover Chowder?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, stirring occasionally to maintain texture.
Can I Add Other Vegetables?
Definitely! Feel free to customize the chowder with other veggies like bell peppers, carrots, or even spinach. Just adjust the cooking time to ensure everything is cooked to your liking.
