This creamy summer corn and zucchini chowder is a bowl of sunshine! It’s filled with sweet corn, tender zucchini, and a touch of cream for a smooth finish that warms your soul.
Making this chowder is a breeze! I love how it’s perfect for sunny days but cozy enough for cooler evenings. Grab a bowl and enjoy the taste of summer anytime! 🌽✨
Key Ingredients & Substitutions
Corn: Fresh corn is the star of this chowder! If corn isn’t in season, you can use frozen corn (about 3 cups) or canned corn. Just drain and rinse if using canned. Some people even like to mix in some sweet corn and regular corn for added texture.
Zucchini: Zucchini adds a lovely texture, but if you don’t have it, diced yellow squash works well too! If you love greens, try adding some spinach or kale in the last few minutes of cooking.
Onion: Yellow onions bring sweetness, but I often use shallots for a milder taste. If you’re in a pinch, you can use onion powder; about a teaspoon will do for a similar flavor.
Heavy Cream: For a lighter version, you can substitute half-and-half or whole milk, but the chowder will be less creamy. Coconut milk can also work for a dairy-free option, adding a subtle sweetness!
Potatoes: I prefer Yukon Gold potatoes for their creaminess. However, you can substitute with red potatoes or even cauliflower for a lower-carb option. Just be sure to adjust cooking time as needed.
How Do I Make Sure My Chowder Is Super Creamy?
The key to a creamy chowder is in the roux and how you add the cream. Here are steps to achieve that perfect creaminess:
- Make a good roux: When you cook the flour with the butter, it thickens the chowder perfectly. Stir constantly for 1-2 minutes to eliminate raw flour taste.
- Add cream slowly: Once your chowder is almost done, lower the heat when adding the cream. This avoids boiling, which can cause the cream to separate.
- Blend for a smoother texture: If you prefer a silky chowder, I like to puree a portion of it with an immersion blender, leaving some chunks for a hearty bite.
Follow these tips for a rich, velvety chowder that highlights the flavors of summer veggies!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
- Fresh Corn: 4 cups corn kernels (about 4-5 ears of corn)
- Zucchini: 2 medium zucchinis, diced
- Onion: 1 medium onion, finely chopped
- Garlic: 2 cloves garlic, minced
- Butter: 3 tablespoons unsalted butter
- Flour: 3 tablespoons all-purpose flour
- Broth: 4 cups vegetable broth (or chicken broth)
- Cream: 1 cup heavy cream
- Potatoes: 2 medium potatoes, peeled and diced
- Thyme: 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Seasoning: Salt and freshly ground black pepper, to taste
- Garnish: 2 tablespoons fresh chives or parsley, chopped
- Optional: pinch of smoked paprika or cayenne for subtle warmth
How Much Time Will You Need?
From start to finish, you’ll need about 30-40 minutes to prepare and cook this delightful chowder. The prep takes about 15-20 minutes, and cooking will take an additional 15-20 minutes. It’s a quick and satisfying dish to whip up!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and sauté it for about 5 minutes until it becomes softened and translucent. Then, throw in the minced garlic and cook for another minute until it’s fragrant. Your kitchen will smell amazing already!
2. Make the Roux:
Now, stir in the flour and cook this mixture for about 1-2 minutes while stirring constantly. This is called a roux, and it will help thicken the chowder deliciously.
3. Add Broth and Simmer:
Gradually whisk in the vegetable broth, making sure there are no lumps. Next, add the diced potatoes and thyme. Bring the pot to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 10-15 minutes.
4. Mix in the Veggies:
Add the diced zucchini and corn kernels to the pot. Let them cook for another 5-7 minutes until the zucchini is tender and the corn is cooked through. This is where the bright, summery goodness really shines!
5. Finish with Cream:
Carefully stir in the heavy cream and heat through gently. Be cautious not to boil the chowder after adding the cream, as that can affect the texture.
6. Season and Serve:
Taste your chowder and add salt, pepper, and an optional pinch of smoked paprika or cayenne if you like a little heat. Ladle the chowder into bowls and garnish with fresh chives or parsley. Serve warm with crusty bread or your favorite side.
Enjoy every creamy, flavorful bite of your summer corn and zucchini chowder!
Frequently Asked Questions (FAQ) About Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn Instead of Fresh?
Absolutely! If corn is out of season or not available fresh, you can use about 3 cups of frozen corn. Just add it to the pot during the last few minutes of cooking until heated through.
How Can I Make This Chowder Vegan?
To make this chowder vegan, swap the heavy cream for coconut milk or a plant-based cream alternative. Use a plant-based butter and vegetable broth to keep the flavors deliciously intact!
What’s the Best Way to Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of broth or milk if it thickens too much.
Can I Add Other Vegetables?
Definitely! This chowder is versatile. Feel free to add other seasonal veggies like bell peppers, carrots, or even some spinach during the last few minutes of cooking for added nutrition and color!
