This creamy chowder is a perfect dish for summer! It combines sweet corn and fresh zucchini, making every spoonful light and tasty. Plus, it’s super comforting!
I love how quick this chowder is to whip up. It’s like summer in a bowl! Pair it with some crusty bread for a lovely meal, and don’t forget a sprinkle of cheese on top! 🧀
Key Ingredients & Substitutions
Corn: Fresh corn is the star of this chowder! If it’s not in season, frozen corn works just fine. Just make sure to thaw it before using, or add it directly to the pot if you’re in a hurry.
Zucchini: I love using medium zucchini for its texture. If you can’t find zucchini, yellow squash is a great substitute! You could even use other veggies like bell peppers or carrots for a twist.
Potatoes: I recommend using Yukon Gold potatoes for their creaminess, but any waxy potato works. No potatoes? Try using cauliflower for a low-carb alternative that still adds heartiness.
Heavy Cream: This gives the chowder its creamy texture. For a lighter option, you can replace it with half-and-half or coconut milk, though the flavor will change slightly.
How Do You Get the Perfect Creaminess in Chowder?
To achieve that creamy texture without losing chunkiness, blending part of the soup is key. Here’s my tip:
- Use an immersion blender directly in the pot for ease. Just blend until you get a smooth consistency, but leave some bits intact for texture.
- If using a regular blender, remember to let the soup cool slightly first. Hot soup can cause steam build-up in the blender, leading to messy spills!
- Stir in the cream at the end. This keeps its rich taste and feels velvety in each spoonful.
With these tips and insights, you’ll have a delightful chowder perfect for any summer meal! Enjoy! 🌽🥒
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 ears fresh corn (or about 3 cups fresh or frozen corn kernels)
- 2 medium zucchini, diced
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 3 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- Salt and pepper to taste
- Fresh chives or parsley, chopped (for garnish)
- Optional: 1/2 teaspoon smoked paprika or cayenne pepper for a hint of spice
How Much Time Will You Need?
This chowder takes about 10 minutes to prep and about 25 minutes to cook, making it a quick and easy dinner option. Allow around 35 minutes total to make this delicious summer dish!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by shucking the corn and carefully cutting the kernels off the cobs. Save the cobs because they’ll add great flavor to your chowder!
2. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. This helps to build a tasty base for your chowder!
3. Add Garlic and Vegetables:
Add the minced garlic to the pot and cook for 1 minute, stirring it often to avoid burning. Then, toss in the diced potatoes, corn kernels, and zucchini. Mix everything together.
4. Simmer the Chowder:
Pour in the vegetable broth and, if you used fresh corn, add the corn cobs to the pot for extra flavor. Bring to a boil, then turn the heat down to a simmer. Let it cook for about 15 minutes or until the potatoes are tender.
5. Blend the Chowder:
Once the potatoes are nice and soft, remove the corn cobs and discard them. Use an immersion blender to partially puree the soup, which gives it a creamy texture while still keeping some chunks. If you don’t have an immersion blender, you can carefully transfer about half of the chowder to a regular blender, blend until smooth, and return it to the pot.
6. Add Cream and Seasoning:
Stir in the heavy cream and dried thyme. Season your chowder with salt, pepper, and a pinch of smoked paprika or cayenne if you like a little spice. Give it a good stir!
7. Final Simmer:
Simmer the chowder for another 5 minutes, letting the flavors meld beautifully. It should be nice and warm!
8. Serve and Enjoy:
Serve your chowder hot, garnished with finely chopped fresh chives or parsley on top. Grab a loaf of crusty bread on the side and dig in!
Enjoy your fresh and creamy summer chowder! It’s perfect for warm evenings and packed with seasonal veggies. 🍽️🌽🥒
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works perfectly in this recipe. Just toss it in directly from the freezer; there’s no need to thaw beforehand. It’ll cook just fine in the chowder!
How Can I Make This Chowder Dairy-Free?
To make this chowder dairy-free, you can substitute the heavy cream with coconut milk or almond milk for a lighter option. Just be aware that this will change the flavor slightly, but it will still be delicious!
Can I Add Other Vegetables?
Yes, feel free to add other veggies like bell peppers, carrots, or even spinach! Just make sure to cut them into small pieces so they cook evenly with the other ingredients. Adjust cooking times as needed based on the vegetables you choose.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to maintain creaminess!
