Creamy Summer Corn and Zucchini Chowder Recipe

Category: Soups & Stews

This creamy summer corn and zucchini chowder is like a hug in a bowl! It’s packed with fresh corn, tender zucchini, and creamy goodness that’ll make you smile.

Making this chowder is super easy! I love to enjoy it with a slice of warm bread. Trust me, the leftovers are just as tasty. Who knew summer could taste this good? ☀️

Key Ingredients & Substitutions

Corn: Fresh corn is key for sweetness and texture. If fresh isn’t available, you can use frozen corn. Just thaw it before adding to the chowder for ease.

Zucchini: If you can’t find zucchini, yellow squash works nicely as a substitute. It has a similar texture and flavor profile!

Potatoes: I love using Yukon Gold potatoes for their creamy texture, but russet potatoes are a solid choice too. If you want to keep it lighter, try using cauliflower instead.

Heavy cream: To make it lighter, substitute with coconut milk or half-and-half. They’ll give you a nice creaminess without the extra calories.

Broth: You can use homemade vegetable broth or chicken broth, depending on your preference. If you want a bit more flavor, try using low-sodium broth to control salt levels.

How to Get the Right Consistency in Your Chowder?

A common challenge is achieving the perfect consistency for chowder. Blending part of the chowder is key; it thickens the soup while keeping some chunks for texture.

  • Once the potatoes are tender, blend half to create a creamy base. You can use an immersion blender for convenience.
  • After blending, stir in the heavy cream for that rich, creamy taste.
  • Always taste and adjust seasoning before serving for best results!

Creamy Summer Corn and Zucchini Chowder Recipe

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 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 medium potatoes, peeled and diced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • Salt and black pepper to taste
  • Fresh parsley or chives, chopped (for garnish)

How Much Time Will You Need?

This creamy chowder will take about 30 minutes from start to finish. You’ll need around 10 minutes to prepare your ingredients and 20 minutes to cook everything on the stove. It’s a quick and delightful dish perfect for summer!

Step-by-Step Instructions:

1. Heat Up the Base:

In a large pot, heat the olive oil and butter over medium heat until it’s melted and hot. It will smell amazing—just wait!

2. Sauté the Aromatics:

Add the finely chopped onion and sauté until it becomes translucent and soft, which should take about 5 minutes. Then stir in the minced garlic and cook for another minute, until it’s fragrant.

3. Cook the Potatoes:

Add the diced potatoes and thyme to the pot. Cook everything for an additional 2-3 minutes, stirring occasionally, to let those flavors mingle.

4. Add Broth and Simmer:

Pour in the vegetable broth, bringing the mixture to a boil. Then reduce the heat and let it simmer until the potatoes are tender, which will take about 15 minutes.

5. Incorporate the Corn and Zucchini:

Now, add the corn kernels and diced zucchini to the pot. Let everything simmer together for 5-7 minutes until the zucchini is tender and vibrant.

6. Blend the Chowder:

Using an immersion blender, blend about half of the chowder until it’s slightly smooth but still has some chunky bits. If you prefer, you can carefully transfer half to a blender, puree it, and return it to the pot.

7. Finish with Cream:

Stir in the heavy cream and cook for an additional 5 minutes, letting all the delicious flavors meld together.

8. Season and Serve:

Don’t forget to season with salt and pepper to taste. Ladle the creamy chowder into bowls, garnish with fresh parsley or chives, and serve warm with some crusty bread on the side. Enjoy every spoonful!

Creamy Summer Corn and Zucchini Chowder Recipe

FAQ for Creamy Summer Corn and Zucchini Chowder

Can I Use Canned Corn Instead of Fresh?

Yes, you can use canned corn! One 15-ounce can of corn will work beautifully. Just drain and rinse it before adding it to the chowder at the same time you would add fresh corn.

How Can I Make This Recipe Vegan?

To make this chowder vegan, substitute the heavy cream with coconut milk or a plant-based cream alternative. Additionally, use vegetable broth and omit the butter, replacing it with olive oil instead.

What is the Best Way to Store Leftover Chowder?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally until heated through. You can add a little extra broth or water to loosen it up if it thickens while stored.

Can I Add Other Vegetables to the Chowder?

Absolutely! Feel free to experiment with other veggies like bell peppers, carrots, or even spinach. Just remember to adjust the cooking time based on the vegetables you add to ensure everything is cooked thoroughly.

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