This creamy chowder is a perfect summer dish, bursting with sweet corn and fresh zucchini. It’s light, comforting, and oh-so-tasty, making it a favorite for warm days!
Just imagine cozying up with a bowl of this goodness while enjoying the sunshine. I love to sprinkle a little cheese on top for extra yumminess. You can’t go wrong with that! 🌽🥒
Key Ingredients & Substitutions
Corn: Fresh sweet corn is the star here. If fresh corn isn’t in season, you can use frozen corn. It works well; just ensure it’s thawed before adding. I find the flavor of fresh corn is unbeatable, but frozen corn is a handy backup.
Zucchini: Zucchini adds a lovely texture. If you want a different flavor, yellow squash makes a great substitute. I sometimes mix zucchini with yellow squash for extra color!
Onion and Garlic: I recommend using a yellow onion for sweetness and cooking efficiency. If you’re looking for a milder flavor, go for a sweet onion. Shallots can also work instead of onions for a more delicate taste.
Heavy Cream: For a lighter version, try half-and-half or coconut milk. Just keep in mind that the texture will be slightly different. I love using coconut milk for a hint of sweetness and creaminess!
How Do You Get the Right Creamy Texture in Chowder?
The trick to achieving that creamy texture lies in the blending process. By blending half of the soup, you create a luscious base while keeping some chunks for texture. Follow these steps:
- Once your soup has simmered and the potatoes are tender, remove it from the heat.
- Using an immersion blender, blend about half of the soup right in the pot until it’s slightly creamy. Alternatively, carefully transfer some to a regular blender, blend, and pour it back in.
- This gives you that perfect mix of creamy and chunky you want in a chowder!
Always remember to add the cream at the end and warm it through to keep it rich without boiling it. Enjoy your chowder-making adventure!
Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh corn kernels (about 4 ears of corn)
- 2 medium zucchinis, diced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh chives or parsley, chopped for garnish
How Much Time Will You Need?
This comforting chowder takes about 10-15 minutes to prepare and around 30 minutes to cook. In total, you’re looking at about 45 minutes from start to finish; perfect for a wholesome meal that won’t keep you in the kitchen all day!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, which should take about 5 minutes. This step is key to building flavor!
2. Add Garlic:
Mix in the minced garlic and cook for another minute until it’s fragrant. Your kitchen will start to smell amazing at this point!
3. Incorporate the Potatoes:
Stir in the diced potatoes and cook for 2-3 minutes. This step gives them a head start on cooking so they’re nice and tender by the time the chowder is ready.
4. Mix in the Vegetables:
Add the corn kernels and diced zucchini to the pot. Cook everything for about 5 minutes, stirring occasionally. This softens the veggies and combines the flavors.
5. Pour in the Broth:
Now, pour in your choice of vegetable or chicken broth and add the thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
6. Thicken If Desired:
If you like a thicker chowder, sprinkle the flour over the vegetables and stir well to combine. Cook for another 2 minutes, stirring constantly until slightly thickened.
7. Blend for Creaminess:
Remove the pot from the heat. Using an immersion blender, blend about half the soup until it reaches your desired creaminess while still keeping some chunky bits. Alternatively, you can transfer half of the soup to a regular blender, blend for a few moments, and then return it to the pot.
8. Add Cream and Season:
Stir in the heavy cream, and add salt and pepper to taste. Warm it through on low heat, but avoid bringing it back to a boil.
9. Serve and Enjoy:
Ladle the chowder into bowls and garnish with fresh chives or parsley before serving. It’s perfect for a summer meal, and it’s sure to impress!
Enjoy your flavorful, velvety Creamy Summer Corn and Zucchini Chowder!
Frequently Asked Questions about Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn in This Recipe?
Absolutely! Frozen corn works perfectly well in this chowder. Just make sure it’s fully thawed before adding it to the pot, or you can directly throw it in if you’re cooking it a bit longer. Enjoy the convenience!
How Can I Make This Chowder Vegetarian?
This chowder is already vegetarian if you use vegetable broth! Just double-check all your ingredients, especially the butter (go for a plant-based option if needed) and any garnishes. This way, it’s meat-free and still delicious!
Can I Make This Chowder Ahead of Time?
Yes! You can prepare the chowder a day in advance. Just store it in an airtight container in the fridge without the cream. When ready to serve, reheat it on low heat and stir in the cream just before serving for the best texture.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave. You may want to add a splash of broth or cream during reheating to refresh the consistency!
