This creamy summer corn and zucchini chowder is a warm hug in a bowl! It’s packed with sweet corn, tender zucchini, and a touch of cream for that rich flavor.
It’s perfect for those lazy summer days when you want something light and refreshing. I love serving it with a slice of crusty bread—yum!
Key Ingredients & Substitutions
Corn: Fresh corn is ideal for this chowder due to its sweetness. If fresh corn isn’t available, frozen corn is a good substitute. It’s just as tasty! You can even use canned corn, but rinse it first to reduce salt.
Zucchini: This vegetable adds a nice texture. If you’re looking for alternatives, yellow squash works well too. Both have similar flavors and textures, so feel free to switch it up!
Heavy Cream: Heavy cream gives the chowder a rich taste. If you want a lighter version, you can use half-and-half or even whole milk, but keep in mind the chowder might be thinner.
Butter vs. Olive Oil: I prefer using butter for its flavor, but olive oil is a healthier option. If you’re vegan, you can use a plant-based butter or oil.
How Do I Get the Perfect Creamy Texture Without Overdoing It?
The key to achieving a creamy texture in your chowder is blending part of it while leaving some chunks for a nice bite. Here’s how to do it:
- Sauté your vegetables first, which helps them soften and blend flavors.
- When it’s time to blend, an immersion blender makes it easy, but if you use a regular blender, let some soup cool before blending—safety first!
- Only blend about half of the chowder to maintain texture; you want a mix of creamy and chunky!
- After adding the cream, heat gently. Avoid boiling as it can cause the cream to separate.
With these tips, you’ll have a velvety soup that’s packed with flavor and satisfying to eat!
How to Make Creamy Summer Corn and Zucchini Chowder?
Ingredients You’ll Need:
For the Chowder:
- 4 ears fresh corn, kernels cut from the cob (about 3 cups)
- 2 medium zucchinis, diced
- 1 small onion, finely chopped
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter or olive oil
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley or chives, chopped
How Much Time Will You Need?
This creamy chowder takes about 10 minutes to prep and around 30 minutes to cook. In total, you’re looking at around 40 minutes from start to finish—a quick and delicious meal!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the butter or olive oil over medium heat. Add in your chopped onion, diced carrot, and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent and the carrot starts to soften. This is where all the flavors begin to build!
2. Create the Roux:
Now, stir in the flour and cook it for 1 to 2 minutes while stirring constantly. This roux helps to thicken the chowder and gives it a nice consistency.
3. Add the Broth:
Slowly whisk in the vegetable or chicken broth, making sure there are no lumps left. Bring this mixture to a gentle simmer—it’s the perfect time for those delicious aromas to start wafting through your kitchen!
4. Stir in the Veggies:
Add the fresh corn kernels, diced zucchini, dried thyme, salt, and pepper. Allow it to simmer for about 15-20 minutes until the vegetables are tender. You’ll know it’s ready when everything is nice and soft!
5. Blend for Creaminess:
Use an immersion blender to pulse part of the chowder to create a creamy texture while keeping some veggies intact for that chunky feel. If you don’t have an immersion blender, no worries! Just transfer about 2 cups of the soup to a regular blender, puree it, and then return it to the pot.
6. Stir in the Cream:
Pour in the heavy cream (or half-and-half) and stir gently. Heat through, but be careful not to boil. This will make your chowder rich and creamy!
7. Adjust Seasoning:
Take a moment to taste your chowder and adjust the seasoning with more salt, pepper, or smoked paprika if desired. It should taste amazing!
8. Serve and Enjoy:
Serve the chowder hot, garnished with chopped fresh parsley or chives on top. It’s wonderful alongside a slice of crusty bread. Enjoy your creamy summer chowder!
Frequently Asked Questions (FAQ)
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works great if fresh corn isn’t available. Just add it directly to the pot without thawing; you may want to reduce the cooking time slightly since it’s already cooked.
How Can I Make This Chowder Dairy-Free?
No problem! You can replace the heavy cream with a dairy-free alternative like coconut milk or almond milk. Just be mindful that this might alter the flavor slightly, adding a hint of sweetness.
What Should I Serve With This Chowder?
This chowder pairs deliciously with crusty bread, a fresh green salad, or even some simple grilled cheese sandwiches for a comforting meal. It can also stand alone as a light main course!
How to Store Leftovers?
Leftover chowder can be stored in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.
