This creamy corn and zucchini chowder is perfect for hot summer days! It brings together fresh corn, tender zucchini, and a hint of cream for a delightful, light meal.
When I make this chowder, it feels like summer in a bowl! I love how easy it is to whip up, and it’s great with crusty bread for dunking. Yum! 😋
Key Ingredients & Substitutions
Corn: Fresh corn is the star of this chowder, giving it a sweet, vibrant flavor. If fresh corn isn’t available, frozen corn works well too. Just make sure to use high-quality corn for the best taste.
Zucchini: I like using small, tender zucchinis for their mild flavor and nice texture. If you want to mix it up, yellow squash can be a great substitute!
Heavy Cream: For a richer chowder, heavy cream is perfect. However, if you’re looking for a lighter option, half-and-half or even coconut milk can create a tasty, creamy effect without the heaviness.
Thyme: Dried thyme is great for seasoning, but if you have fresh thyme, I recommend using it! It provides a fresher taste. Substitute with herbs like oregano or basil if needed.
What’s the Best Way to Thicken the Chowder?
To create a creamy texture, pureeing some of the soup is key. Use an immersion blender right in the pot for ease, or transfer part of the soup to a blender. Puree until smooth then mix it back in. This keeps the chunky goodness while thickening the chowder. Just remember to blend carefully and not overheat!
- Start by blending about one-third of the soup to maintain some texture.
- If you prefer a smoother consistency, you can blend more.
- After blending, stir in the cream while keeping the heat low to avoid boiling.
This technique ensures a rich and satisfying chowder that highlights all the fresh vegetables! Enjoy your creamy summer chowder! 🌽🥒
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 ears fresh corn, kernels cut off (or about 3 cups fresh/frozen corn kernels)
- 2 medium zucchinis, diced
- 1 medium carrot, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and pepper to taste
For Garnish:
- Fresh parsley or cilantro, chopped
- Optional: pinch of smoked paprika or cayenne pepper
How Much Time Will You Need?
This chowder takes about 10 minutes of prep time and 30 minutes of cooking time, making it a quick and delightful dish to whip up for a summer meal!
Step-by-Step Instructions:
1. Sauté the Flavorful Base:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, diced carrot, and minced garlic. Sauté until the vegetables soften and the onion turns translucent, which should take about 5 minutes.
2. Add the Key Ingredients:
Next, add the diced zucchini and corn kernels to the pot. Stir everything together and cook for about 3 minutes to let the zucchini start to soften.
3. Season to Perfection:
Sprinkle in the dried thyme, and season the mixture with salt and pepper to your liking. Give it a good stir during this step to combine all those wonderful flavors.
4. Create the Chowder Base:
Pour in the vegetable or chicken broth and bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 10-12 minutes or until all the vegetables are tender.
5. Blend for Creaminess:
Using an immersion blender (or a regular blender, if you prefer), puree about one-third to half of the soup. This will thicken the chowder while leaving enough chunky bits for texture!
6. Stir in the Cream:
Finally, add in the heavy cream or half-and-half. Stir gently, keeping the heat low to warm it through without boiling again. Make sure to taste and adjust your seasoning if necessary.
7. Serve and Enjoy:
Serve your chowder hot, garnished with fresh parsley or cilantro. For an extra dash of flavor, sprinkle a little smoked paprika or cayenne pepper over the top if you like a bit of heat!
This creamy summer corn and zucchini chowder is a delicious way to enjoy the flavors of the season. Perfect for a light lunch or as an appetizer to any meal. Enjoy! 🌽🥒
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Canned Corn Instead of Fresh?
Yes, you can use canned corn if fresh is not available! Just drain and rinse the corn before adding it. You’ll need about 2 cups of canned corn to replace the fresh corn in the recipe.
How Can I Make This Chowder Vegan?
To make this chowder vegan, simply substitute the heavy cream with coconut milk or a plant-based cream alternative, and use vegetable broth. Avoid using butter and replace it with olive oil or vegan butter.
Can I Freeze Leftover Chowder?
Absolutely! This chowder can be frozen for up to 3 months. Let it cool completely, then store it in airtight containers or freezer bags. To reheat, thaw overnight in the fridge and warm it gently on the stove, adding a splash of vegetable broth to bring it back to the right consistency.
What Can I Serve with This Chowder?
This chowder pairs beautifully with crusty bread, a simple salad, or grilled cheese sandwiches. It also makes a lovely light lunch on its own!
