This creamy summer corn and zucchini chowder is a bowl of sunshine! With sweet corn and fresh zucchini, it’s light yet filling, perfect for warm days.
I love how easy it is to whip up—just toss everything in a pot and let it simmer. Serve it with some crusty bread, and you’ll feel like a chef! 🌽🥒
Key Ingredients & Substitutions
Corn: Fresh corn is the star ingredient here, bringing sweetness and texture. If fresh corn isn’t available, you can use frozen corn. It’s often picked at peak sweetness and works great in chowder.
Zucchini: Zucchini adds a lovely texture and mild flavor. If you want to switch it up, yellow squash is a good alternative, or you could use chopped bell peppers for a different flavor profile.
Heavy Cream: For a lighter option, you can replace heavy cream with half-and-half or coconut milk. Coconut milk adds a slight tropical twist if you like! I enjoy using half-and-half for a nice creaminess without being too heavy.
Thyme: Dried thyme is excellent, but fresh thyme really brightens the dish. If you have other herbs like basil or dill on hand, they could also add a unique touch to the flavor.
How Do I Make Sure My Chowder is Creamy?
The creaminess of this chowder relies on a simple trick—pureeing part of the soup! Here’s how to do it:
- After cooking the potatoes and corn, take a scoop or half the soup and blend it until smooth using an immersion blender. This thickens it up beautifully.
- If you prefer, transfer some of the soup to a blender, blend, and return it to the pot. Just be careful when blending hot liquids; allow some steam to escape.
This technique ensures you have a velvety chowder while still enjoying the delicious bites of veggies!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 ears fresh corn, kernels removed (about 3 cups)
- 2 medium zucchinis, diced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil or butter
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
Optional Garnish:
- Chopped fresh chives or parsley
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, followed by 30 minutes of cooking time. So, you’ll be enjoying your delicious chowder in about 40 minutes total!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a large pot or Dutch oven over medium heat. Once it’s hot, add the chopped onion. Cook for about 5 minutes until the onion becomes soft and translucent, making your kitchen smell wonderful!
2. Add Garlic and Veggies:
Next, add the minced garlic to the pot and cook for another minute, just until it’s fragrant. Then, stir in the diced potatoes, corn kernels, and thyme. Sauté for 2–3 minutes, stirring occasionally to blend the flavors.
3. Add Broth and Simmer:
Pour in the broth and bring everything to a boil. Once bubbling, reduce the heat to a simmer, cover the pot, and let it cook for about 15 minutes or until the potatoes are tender.
4. Stir in Zucchini:
Add the diced zucchini to the pot and cook for an additional 5 minutes. You want the zucchini to be tender but still holding its shape, adding some lovely texture to your chowder.
5. Puree for Creaminess:
To make your chowder creamy, take an immersion blender and puree about half of the soup directly in the pot until thickened. If you don’t have one, carefully transfer half of the soup to a regular blender, puree it, and then return it to the pot (be cautious with hot liquids!).
6. Add Cream and Season:
Stir in the heavy cream, allowing it to heat through without boiling. Give it a taste and season with salt and freshly ground black pepper to your liking.
7. Serve and Enjoy:
It’s time to serve! Ladle the hot chowder into bowls and garnish with chopped fresh chives or parsley if you like that extra pop of color and flavor. Enjoy your creamy summer chowder warm and satisfying!
FAQ About Creamy Summer Corn and Zucchini Chowder
Can I Use Canned Corn Instead of Fresh?
Absolutely! If you use canned corn, one 15-ounce can will work perfectly. Just drain it well before adding it to the chowder to reduce excess moisture.
Can I Make This Chowder Vegan?
Yes, you can easily make this dish vegan by substituting the heavy cream with coconut milk or a plant-based cream, and using vegetable broth instead of chicken broth. Just make sure to use vegan butter or olive oil in place of regular butter!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally. You may want to add a bit of broth to lighten it up again if it thickens too much in the fridge.
Can I Add Other Vegetables?
Absolutely! This chowder is quite versatile. Feel free to add vegetables like carrots, bell peppers, or even spinach for added color and nutrition. Just adjust the cooking time slightly for firmer vegetables like carrots to ensure everything is cooked through!
