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This Zucchini Corn Chowder is a warm and cozy dish, perfect for any day. With sweet corn and fresh zucchini, it’s bright and tasty, bringing a smile to your face!

I love how creamy it is without being too heavy. Plus, it comes together quickly, so you can enjoy a comforting bowl in no time. Feel free to add your favorite toppings for some fun! 😊

Key Ingredients & Substitutions

Butter: Using butter adds a rich flavor to your chowder. If you’re looking for a dairy-free option, olive oil is a great substitute!

Onion: A yellow onion works best, offering a sweet base. If you need a milder flavor, go for shallots or green onions instead.

Potatoes: Yukon Gold potatoes are creamy and hold their shape well. You can swap in sweet potatoes for a slightly different taste, just keep an eye on the cooking time!

Zucchini: Fresh zucchini gives a lovely texture. If it’s not available, yellow squash can also work in its place.

Corn: Fresh corn brings sweetness. If it’s out of season, frozen or canned corn is a more convenient option without losing too much flavor.

Broth: Any vegetable or chicken broth enhances the flavor, but feel free to use water if that’s all you have. Just add more seasoning for taste.

Milk & Cream: Whole milk makes it creamy, but you could use almond milk for a lighter version or skip the cream completely for a lighter soup.

How Do You Get the Perfect Texture in Your Chowder?

Achieving a creamy and slightly chunky texture in your chowder is key! To do this:

• Start by cooking the potatoes until tender; this gives the chowder its base thickness.
• After adding zucchini, using a potato masher or immersion blender lets you customize the thickness. Only mash part of the soup to keep some veggies intact.
• Keep the heat low when adding milk or cream; this prevents curdling and keeps it smooth. Just warm it up gently!

Following these tips will make your chowder creamy and comforting, exactly as it should be!

How to Make Zucchini Corn Chowder

Ingredients You’ll Need:

For the Base:

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 medium zucchinis, diced
• 3 cups fresh corn kernels (about 4 ears) or frozen corn
• 4 cups vegetable or chicken broth

For Creaminess:

• 1 cup milk or half-and-half
• 1/2 cup heavy cream (optional for extra creaminess)

For Flavor:

• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste

For Garnishing:

• Paprika or smoked paprika, for garnish
• Fresh parsley, chopped, for garnish

Estimated Time:

You’ll need about 10 minutes to prepare and 25 minutes to cook this delicious chowder. In roughly 35 minutes total, you’ll have a warm and hearty dish ready to enjoy!

Step-by-Step Instructions:

1. Sauté the Aromatics:

In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Then, add in the minced garlic and continue to cook for another minute until you can really smell its delicious aroma.

2. Add Vegetables:

Now, stir in the diced potatoes and corn kernels. Give them a good mix and let them cook for 2-3 minutes—they’ll start to soften up a bit. This will set a nice foundation for the chowder.

3. Build Your Chowder Base:

Pour in the broth and turn the heat up to bring everything to a boil. Once it’s bubbling, reduce the heat to a simmer, cover the pot, and let it cook for about 15 minutes. You want those potatoes to be nice and tender!

4. Add Zucchini and Thyme:

Next, add the diced zucchini and thyme to the pot. Let the chowder simmer uncovered for about 5-7 minutes. This will cook the zucchini through while keeping it tender and bright!

5. Mash for Texture:

Time for some fun! Using a potato masher or an immersion blender, gently mash about one-third of the soup. This gives your chowder a thick, creamy texture while keeping some delicious chunks of veggies!

6. Stir in Creaminess:

Now, stir in the milk and heavy cream (if you’re using it). Heat everything over low heat just until it’s warmed through. Be careful not to let it boil, as you want to keep it nice and creamy!

7. Season and Serve:

Finally, taste your chowder and season it with salt and freshly ground black pepper to your liking. Serve hot in bowls, and don’t forget to garnish with a sprinkle of paprika and some fresh chopped parsley on top!

Enjoy this creamy, comforting Zucchini Corn Chowder—it’s sure to warm you up and delight your taste buds!

Can I Use Different Vegetables in This Chowder?

Absolutely! You can customize the chowder by adding vegetables like carrots, bell peppers, or even green beans. Just keep in mind that cooking times may vary, so add heartier vegetables earlier in the process.

How Can I Make This Recipe Dairy-Free?

You can easily make this chowder dairy-free by using plant-based butter, almond milk, or coconut milk instead of milk and cream. Just make sure to adjust the seasoning to your taste, as some alternatives can be sweeter.

Can I Freeze Leftover Zucchini Corn Chowder?

Yes, you can freeze leftover chowder! Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before reheating!

What Can I Serve with This Chowder?

This chowder pairs beautifully with crusty bread, a simple salad, or grilled cheese sandwiches. For a heartier meal, serve it alongside a protein like grilled chicken or shrimp.