This Creamy Summer Corn and Zucchini Chowder is a bowl of sunshine! It combines sweet corn, fresh zucchini, and creamy goodness for a perfect summer treat.
It’s super easy to make, and I love how it’s like a warm hug in a bowl. Plus, the corn keeps popping with flavor! You’ll want to share, but you might not want to! 🌽💛
Key Ingredients & Substitutions
Corn: Fresh corn brings a natural sweetness that’s hard to beat! If it’s out of season, you can use frozen corn instead—just make sure it’s thawed first. I find the taste is still great even with frozen.
Zucchini: These add a nice texture and mild flavor. If you’re not a fan or can’t find them, try using yellow squash or diced bell peppers for a twist.
Broth: I usually use vegetable broth for a lighter flavor, but chicken broth works wonderfully if you prefer. It’s all about personal taste!
Heavy Cream: For a lighter version, substitute with half-and-half or coconut milk for a dairy-free option. I enjoy the richness of heavy cream, though, especially in chowder!
Paprika: While smoked paprika adds a subtle depth, regular paprika will do just fine. You can also skip it if it’s not available.
How Do I Get the Perfect Texture for Chowder?
Achieving the right texture is key for chowder! Here are some tips:
- Start by sautéing your onion until translucent—this builds flavor before adding the heartier ingredients.
- When you add the potatoes, give them a head start so they soften nicely. About 2-3 minutes of cooking before adding broth works well.
- For the ideal creamy effect, use an immersion blender to puree part of the chowder. This way, you keep some chunks for texture while thickening the soup.
Remember, don’t boil after adding cream; just heat it gently for a rich, velvety finish!
Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Vegetable Components:
- 4 ears fresh corn, kernels removed (about 3 cups)
- 2 medium zucchinis, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium red potatoes, peeled and diced
Liquids and Fats:
- 3 cups vegetable broth or chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Herbs and Seasoning:
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon smoked paprika (optional)
For Garnishing:
- Fresh parsley or chives, finely chopped
How Much Time Will You Need?
This delicious chowder takes about 15 minutes to prepare and another 25 minutes to cook, making it a quick meal to whip up. So, in under an hour, you can enjoy a warm, hearty bowl of chowder perfect for summer days!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil and butter over medium heat until melted. Add the diced onion and cook until it becomes translucent, which should take about 5 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant.
2. Cook the Potatoes:
Stir in the diced potatoes and the dried thyme. Let these cook for about 2-3 minutes, which will lightly soften the potatoes and start to develop flavor.
3. Add the Broth:
Pour in the vegetable or chicken broth, bring it to a boil, then reduce the heat and let it simmer until the potatoes are tender, which should take about 10-12 minutes.
4. Incorporate Corn and Zucchini:
Add the corn kernels and diced zucchini into the pot, cooking for another 5 minutes. You want the zucchini to be tender but still hold its shape.
5. Blend for Texture:
Using an immersion blender, carefully partially puree the chowder to thicken it while leaving some chunky bits. If you don’t have an immersion blender, you can transfer half the soup to a blender, puree it, and return it to the pot.
6. Finish with Cream:
Stir in the heavy cream and the smoked paprika (if you’re using it). Heat the mixture gently until it’s warmed through but avoid boiling it at this stage for a rich texture.
7. Season and Serve:
Season your chowder with salt and pepper to taste. Ladle into bowls and garnish with freshly chopped parsley or chives. Serve warm, ideally with some crusty bread on the side to soak up all that deliciousness!
Enjoy your creamy, comforting summer corn and zucchini chowder! 🌽🥒
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute if fresh isn’t available. Just make sure it’s fully thawed before adding it to the chowder for even cooking.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally, or microwave in short intervals until heated through.
Can I Make This Recipe Vegan?
Yes! To make it vegan, simply swap the heavy cream for coconut milk or a plant-based cream alternative and use vegetable broth. Don’t forget to replace the butter with olive oil or a vegan butter substitute!
What Should I Serve with This Chowder?
This chowder pairs wonderfully with crusty bread or a light salad. If you’re looking for something heartier, grilled cheese sandwiches or a side of roasted veggies are also great options!
