This creamy summer corn and zucchini chowder is like a warm hug in a bowl! It’s packed with fresh corn, tender zucchini, and creamy goodness that makes it perfect for those sunny days.
Honestly, this chowder is super easy to whip up, and it makes the kitchen smell fantastic! I love serving it with crusty bread—it’s simple, delicious, and everyone wants seconds! 🌽🥒
Key Ingredients & Substitutions
Fresh Corn: Using fresh corn gives the chowder a sweet, natural flavor. If fresh isn’t available, frozen corn works just fine. It’s picked and frozen at peak ripeness, so you’ll still get great taste!
Zucchini: This veggie adds texture and lightness. If you’re not a zucchini fan, try yellow squash or even diced bell peppers as alternatives. They’ll add a different flavor but still keep the dish fresh.
Heavy Cream: It creates the creamy base, but you can replace it with half-and-half for a lighter option. For a dairy-free version, coconut milk will add a unique sweetness.
Potatoes: They make the chowder heartier. Any waxy variety like Yukon Gold works well. If you’re looking for fewer carbs, you can substitute with cauliflower florets.
How Do I Get the Best Flavor from the Onions and Garlic?
Cooking the onions and garlic properly is key to developing flavor in this chowder. Start by heating your oil and butter over medium heat. You want to sweat the onions until they’re soft, not brown.
- Cook the onions for about 4-5 minutes until they are translucent and fragrant.
- Then, add the garlic and sauté for another minute. This brings out the rich, aromatic notes of both ingredients.
- Make sure not to let them burn, as this can make the dish bitter.
Taking your time on this step will set the base for a delicious chowder!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Fresh Ingredients:
- 4 ears fresh corn, husked and kernels removed (or about 3 cups frozen corn)
- 2 medium zucchini, diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
Broth and Cream:
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or half-and-half)
Flavorings and Fats:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- 1/4 teaspoon smoked paprika (optional)
For Garnish:
- Fresh chives or parsley, chopped, for garnish
How Much Time Will You Need?
This chowder will take about 30 minutes to prepare and cook. It’s a quick and easy dish that’s perfect for summer meals, and it allows you to enjoy fresh vegetables in a comforting way!
Step-by-Step Instructions:
1. Start with the base:
In a large pot or Dutch oven, heat the olive oil and butter over medium heat until melted and hot. This will create a wonderful foundation for all the flavors.
2. Sauté the aromatics:
Add in the chopped onion and sauté for about 4-5 minutes until softened and translucent. Then stir in the minced garlic and cook for another minute until you can smell that delicious fragrance.
3. Add the vegetables:
Now, it’s time to add your diced potatoes along with the thyme and optional smoked paprika. Stir to coat everything well in the flavorful mixture and cook for an additional 2-3 minutes.
4. Pour in the broth:
Pour in your vegetable broth and bring the mixture to a boil. Once it boils, reduce the heat to a simmer and let it cook until the potatoes are just tender, which should take about 10-12 minutes.
5. Toss in the corn and zucchini:
Add the corn kernels and diced zucchini into the pot. Let it simmer for another 5-7 minutes until the vegetables are tender but still hold their lovely shape.
6. Blend for texture:
Remove about 1 cup of the chowder and carefully blend it until smooth with an immersion blender or in a regular blender. This thickens the chowder while maintaining some texture.
7. Combine it all:
Stir the puréed portion back into the pot, creating that creamy consistency.
8. Add the cream:
Reduce the heat to low and stir in the heavy cream. Warm through gently but be careful not to boil!
9. Season and serve:
Season with salt and pepper to taste, then serve hot! Garnish with fresh chopped chives or parsley and maybe a sprinkle of black pepper for that extra touch.
Enjoy your comforting, creamy summer corn and zucchini chowder! It’s perfect for warm days or when you want something cozy at home.
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn! Just drain and rinse it before adding it to the chowder. Use about 2 cups to keep the flavor balanced, and add it in the last few minutes of cooking to warm it through.
Can I Make This Chowder Vegetarian or Vegan?
Absolutely! To make it vegetarian, use vegetable broth and omit the butter, replacing it with more olive oil or a vegan butter substitute. For a vegan version, swap the heavy cream for coconut milk or a plant-based cream to keep that creamy texture.
How Should I Store Leftover Chowder?
Store leftover chowder in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or water if it’s too thick when reheating.
Can I Freeze This Chowder?
Yes, you can freeze this chowder! Allow it to cool completely, then store it in airtight containers or freezer bags. It should keep well for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop.
