This creamy chowder is a summer delight, bursting with fresh corn and tender zucchini. It’s perfect for warm days when you want something light yet satisfying!
I love how this chowder is both easy to make and super tasty. Just throw in your veggies, let them cook, and enjoy a bowl of sunshine. Who knew summer could taste so good? ☀️
Key Ingredients & Substitutions
Corn: Fresh corn is best for this recipe, but frozen corn works just fine too. If fresh corn isn’t available, I’d say go with frozen because it still has great flavor and sweetness.
Zucchini: Look for medium-sized zucchinis for the best texture. If you can’t find them, yellow squash can be a nice alternative, adding a slightly different flavor.
Potatoes: I like using Yukon Gold potatoes for their creaminess. However, you can substitute with red potatoes or even sweet potatoes if you want a different taste.
Heavy cream: For a lighter version, you can replace heavy cream with half-and-half or coconut milk. I personally enjoy using coconut milk for a dairy-free option that adds a hint of sweetness.
Savory Herbs: Fresh thyme or parsley not only looks nice but boosts flavor too. If you don’t have fresh, dried herbs work in a pinch—just use less!
How Can I Get the Perfect Creamy Texture for My Chowder?
Achieving the creamy texture is one of the best parts of this chowder. A key step is blending a portion of the chowder, which helps thicken it up without adding flour or other thickeners.
- After cooking, remove about a cup of the chowder and blend until smooth.
- Return this blended mix back to the pot for a wonderfully creamy feel. This is my go-to trick!
- Remember, when adding heavy cream, do it gently and heat through without boiling to keep it creamy, not curdled.
With these tips, you’re set to make a delicious and creamy summer chowder that’s packed with fresh flavors! Enjoy cooking!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Vegetable Base:
- 4 ears fresh corn, kernels removed (or 3 cups fresh/frozen corn kernels)
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
Liquids:
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
Cooking Essentials:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Seasoning:
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
Garnish:
- Fresh thyme or parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 20-25 minutes to cook. In total, you’re looking at around 40-45 minutes from start to finish, making it a quick and easy meal for a summer day!
Step-by-Step Instructions:
1. Get Your Pot Ready:
Start by grabbing a large pot or Dutch oven and heating the olive oil and butter over medium heat. You want them to melt together and start sizzling, which will give the base of your chowder a lovely flavor.
2. Sauté the Aromatics:
Add the finely chopped onion to the pot and sauté for about 3-4 minutes, stirring occasionally until the onion is translucent. Next, add the minced garlic and give it a 1-minute stir until you can smell that delicious garlicky aroma!
3. Cook the Vegetables:
Now, toss in your diced potatoes and fresh corn kernels. Mix it all up nicely. Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes until the potatoes are tender.
4. Add in the Zucchini:
Time to add the diced zucchini to the pot. Let this simmer for another 5 minutes, just until the zucchini is tender but still has a bit of bite. We want that great texture!
5. Blend for Creaminess:
Using a ladle, take out about 1 cup of the chowder and blend it until smooth. You can use an immersion blender or a regular blender—whichever you prefer. This step makes your chowder creamy and irresistible. Return the blended mixture back to the pot.
6. Final Touches:
Stir in the heavy cream and check if you want to add in the optional smoked paprika for a smoky kick. Don’t forget to season it with salt and pepper to your liking. Heat through gently, but be careful not to boil it, or your cream may curdle!
7. Serve and Enjoy:
Your chowder is ready! Serve it hot, topped with fresh thyme or parsley for an extra pop of flavor and color. Enjoy your rich, creamy summer chowder packed with sweet corn and tender zucchini!
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Canned Corn Instead of Fresh?
Yes, you can use canned corn! One can (about 15 ounces) will work perfectly. Just make sure to drain and rinse it before adding it to your chowder.
Can I Make This Chowder Dairy-Free?
Absolutely! To make the chowder dairy-free, substitute the heavy cream with coconut milk or a plant-based cream alternative. Just keep in mind that coconut milk will add a subtle coconut flavor to the dish.
How Do I Store Leftover Chowder?
Store 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, to maintain that creamy texture.
Can I Add Other Vegetables?
Definitely! Feel free to toss in other seasonal vegetables like bell peppers, carrots, or green beans. Just adjust the cooking time slightly based on the vegetables you choose to include, so everything is tender yet not overcooked!
