This tasty chowder is packed with sweet summer corn and fresh zucchini, making it a perfect dish for warm days. It’s creamy and comforting with just a hint of spice!
Honestly, the best part is how quick it is to whip up! I love enjoying it with some crusty bread for dipping. It’s like a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Corn: Fresh corn adds sweetness and texture. If corn isn’t in season, you can use frozen corn instead; it’s sweet and easy! Just add it directly to the soup without thawing.
Zucchini: This summer squash is perfect for the chowder! If you’re out of zucchini, yellow squash can make a wonderful substitute.
Heavy Cream: For a lighter version, you can replace heavy cream with half-and-half or coconut milk for a dairy-free spin. It still keeps the chowder creamy!
Vegetable Broth: If you need a richer flavor, use chicken broth or homemade vegetable stock. Just adjust the salt in the recipe based on the broth’s saltiness.
Potatoes: I love using Yukon Gold potatoes for creaminess, but any waxy potato works well. For a low-carb option, consider using cauliflower instead.
How Do You Achieve the Right Texture in Your Chowder?
Getting the right texture in chowder is all about cooking time and order. Start by cooking your onion and garlic to develop their flavor—this is your base! Then, add potatoes early on, as they take longer to soften.
- Cook the potatoes until they are fork-tender before adding zucchini. This prevents them from becoming mushy.
- Adding the zucchini later helps maintain its crunch. Just cook it until tender but firm!
- Don’t forget to whisk the roux into the broth gradually; this helps avoid lumps and gives the chowder a smooth finish.
With these tips, your chowder should come out creamy and delicious every time! Enjoy it with some good bread for the ultimate comfort dish.
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 ears fresh corn, kernels removed (about 3 cups)
- 2 medium zucchinis, diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
For Thickening:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
For Flavor:
- 2 medium potatoes, peeled and diced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
Other Ingredients:
- 2 tablespoons olive oil
- Optional garnish: chopped fresh chives or parsley
How Much Time Will You Need?
This delicious chowder will take about 30 minutes to prepare. You’ll spend around 10 minutes prepping the ingredients and another 20 minutes cooking. It’s a quick and satisfying meal perfect for summer days!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté them for about 4-5 minutes, or until they become translucent and fragrant. This wonderful base will add depth to your chowder!
2. Add the Main Ingredients:
Now, add the diced potatoes and corn kernels to the pot. Stir everything together and let it cook for another 5 minutes. You’ll start to see everything coming together—so good!
3. Simmer the Broth:
Pour in the vegetable broth and sprinkle in the thyme. Bring this mixture to a boil, then reduce the heat and cover the pot. Let it simmer for about 15 minutes, or until the potatoes are tender.
4. Make the Roux:
While the soup is simmering, grab a small saucepan. Melt the butter over medium heat and stir in the flour, cooking for about 1-2 minutes. Keep stirring constantly to avoid burning—that way you’ll create a smooth roux!
5. Whisk in the Cream:
Slowly whisk the heavy cream into the roux until it’s smooth and slightly thickened. This will make your chowder creamy and comforting. Set this mixture aside for now.
6. Add the Zucchini:
Once the potatoes are tender, carefully add the diced zucchini to your soup pot along with the creamy mixture you just made. Give it a good stir to combine everything.
7. Final Simmer:
Let the chowder simmer for another 5-7 minutes. You want the zucchini to be tender but still have a bit of a bite to it. Season your chowder with salt and pepper to taste—don’t forget to taste as you go!
8. Serve and Enjoy:
Remove the chowder from heat and ladle it into bowls. If you like, garnish with chopped chives or parsley for a fresh touch. Serve warm with crusty bread for dipping, and enjoy your fresh and creamy summer chowder!
Happy cooking! 🍲🥒🌽
Frequently Asked Questions (FAQ) about Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn Instead of Fresh Corn?
Absolutely! You can easily substitute frozen corn for fresh. Just add it directly to the soup without thawing, and it will cook perfectly in the chowder!
Can I Make This Recipe Dairy-Free?
Yes! To make the chowder dairy-free, simply replace the heavy cream with coconut milk or a dairy-free cream alternative. You may also want to check that your broth is free from dairy.
How Long Will Leftovers Last in the Fridge?
This chowder will last in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if it has thickened too much.
Can I Add Other Vegetables to This Chowder?
Definitely! This chowder is versatile. You can add vegetables like bell peppers, carrots, or peas. Just be sure to adjust the cooking time so that all vegetables cook evenly!
