This Zucchini Corn Chowder is like a warm hug in a bowl! It’s creamy and filled with sweet corn and fresh zucchini, making it perfect for cozy days.
Honestly, I can’t get enough of its rich flavor! Plus, it’s an easy way to sneak some veggies into dinner. I love serving it with crusty bread—yum!
Key Ingredients & Substitutions
Butter: Butter gives the chowder a rich flavor. You can use olive oil if you’re looking for a healthier alternative or dairy-free option.
Onion: Yellow onions work best for sweetness, but any onion will do! Shallots are a nice mild option if you want a subtler taste.
Corn: Fresh corn is delightful, but canned or frozen corn works great too. Just thaw frozen corn before adding it in. If you’re trying to lighten the dish, you can use less corn and add more zucchini.
Zucchini: I love using fresh zucchini, but you can also substitute it with yellow squash or even carrots for a different twist.
Heavy cream: For a lighter version, swap with half-and-half or even coconut milk for a dairy-free chowder. You could also use unsweetened almond milk for a lighter consistency.
How Do I Make Sure My Chowder is Creamy and Filling?
The key to a creamy chowder is making a roux. This step thickens the soup and creates that lovely texture. Here’s how to do it:
- Melt the butter in your pot and add the flour, stirring constantly for 1-2 minutes. This will get rid of the raw flour taste.
- Gradually add the broth while continuously whisking to prevent lumps. Start with a small amount, then add the rest slowly.
- When adding the cream, do it off heat or just before serving to maintain the creaminess without curdling.
Remember, simmering the vegetables just until tender keeps them fresh and vibrant, adding to the chowder’s richness!
How to Make Zucchini Corn Chowder
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 2 cloves garlic, minced
Main Ingredients:
- 3 cups fresh corn kernels (about 4 ears of corn) or frozen corn, thawed
- 2 medium zucchinis, diced
- 3 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
Thickening Agents & Seasoning:
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup fresh parsley, chopped (plus more for garnish)
Serving Suggestions:
- Crusty bread, for serving
How Much Time Will You Need?
This lovely chowder takes about 10 minutes to prep and around 25 minutes to cook, giving you a total of about 35 minutes from start to finish. It’s a quick and easy dish, perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Start Cooking the Base:
In a large pot, melt the butter over medium heat. Once it’s melted, add the finely chopped onion and diced carrot. Sauté them for about 5 minutes until softened and starting to smell wonderful.
2. Add the Garlic:
Next, stir in the minced garlic and let it cook for another minute. You want it just until it’s fragrant—don’t let it brown too much!
3. Make the Roux:
Sprinkle in the flour and whisk together with the veggies. Cook this mixture for 1-2 minutes, stirring constantly. This roux will help thicken your chowder and create a rich texture.
4. Incorporate the Broth:
Gradually whisk in the broth and bring the mixture to a gentle simmer. This will help the flavors meld together beautifully.
5. Add the Vegetables:
Now, it’s time to add the sweet corn kernels and diced zucchini, along with the thyme if you’re using it. Allow the mixture to simmer for about 10-15 minutes until the vegetables are tender.
6. Creamy Addition:
Stir in the heavy cream and chopped parsley. Season with salt and pepper to taste. This will really round out the flavors and make the chowder rich and creamy!
7. Final Touches:
Let the chowder simmer for just a few more minutes to meld all the flavors together, but do keep an eye on it—don’t let it boil!
8. Serve and Enjoy:
Ladle the chowder into bowls and garnish with extra parsley and a sprinkle of black pepper for a nice finishing touch. Serve it piping hot with crusty bread on the side. Enjoy your cozy bowl of happiness!
This Zucchini Corn Chowder is a hearty and delicious choice for any meal, showcasing a lovely blend of flavors and textures that will keep you coming back for more!
Can I Use Frozen Vegetables in This Recipe?
Absolutely! If you’re using frozen corn, simply thaw it before adding it to the chowder. You can also use frozen diced zucchini; just add it in the same step as fresh zucchini and cook a bit longer if needed.
How Can I Make This Recipe Vegan?
To make this chowder vegan, substitute the butter with olive oil or vegan butter, use a plant-based cream like coconut cream or cashew cream, and opt for vegetable broth. It will still be delicious and creamy!
What Should I Do with Leftover Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You may need to add a splash of broth or water to loosen it up if it thickens too much.
Can I Make This Chowder Ahead of Time?
Yes, you can prep the chowder in advance! Make it up to step 6, let it cool completely, and then refrigerate. When you’re ready to serve, heat it up gently on the stove, then add the cream just before serving for the best texture.
