This creamy summer corn and zucchini chowder is the perfect bowl of comfort! With fresh corn and tender zucchini, it’s light yet filling, making it great for warm days.
I love how easy it is to whip up! Just toss everything in a pot and let it simmer. Pair it with some crusty bread, and you’re all set for a delightful meal! 🌽🥒
Key Ingredients & Substitutions
Butter: This gives a rich flavor to the soup. If you want a dairy-free option, you can use olive oil or coconut oil instead.
Fresh Corn: Fresh corn is ideal for sweetness and texture. In a pinch, you can use canned or frozen corn, but fresh has the best taste. If using frozen, just add it straight into the pot without thawing.
Zucchini: Zucchini adds a lovely freshness. If you can’t find it, yellow squash works well too. I sometimes mix in other veggies like bell peppers for added color and flavor.
Heavy Cream: This makes the chowder creamy. You can substitute with half-and-half for a lighter version or use coconut milk for a dairy-free alternative.
Herbs: I love using fresh thyme for its aromatic flavor, but dried thyme works just fine. If you don’t have thyme, try basil or oregano for a different twist!
How Can I Blend the Soup to the Right Consistency?
One important step in making chowder is getting the right texture. You want it creamy but still have some chunky veggies. Here’s how to blend it:
- After the vegetables are tender, use an immersion blender right in the pot for a quick blend. Be careful not to over-blend!
- If using a regular blender, let the soup cool a bit, fill the blender halfway, and pulse to achieve your desired texture before returning it to the pot.
Blending adds a nice creaminess, but keeping some chunks makes the chowder hearty and satisfying!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium zucchinis, diced
- 4 ears fresh corn, kernels cut off (about 3 to 4 cups)
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 2 tablespoons chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This delicious chowder takes about 15 minutes of prep time and approximately 30 minutes to cook, making it a quick and satisfying meal option. In total, you’ll spend about 45 minutes from start to finish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes. This will start to build some fantastic flavor!
2. Add Garlic and Veggies:
Next, add the minced garlic to the pot and cook for another minute until it’s fragrant. Then, toss in the diced zucchini, corn kernels, and diced potatoes. Stir everything together to combine the vegetables well.
3. Simmer the Chowder:
Pour the broth into the pot and add the thyme. Bring the mixture to a boil. Once it starts boiling, reduce the heat to a gentle simmer. Let it simmer for about 15-20 minutes or until the potatoes and zucchini are tender.
4. Blend for Creaminess:
Using an immersion blender, blend about half of the soup until it’s slightly creamy but still has some texture to it. If you don’t have an immersion blender, you can carefully transfer half of the soup to a regular blender, puree it, and then return it to the pot.
5. Add Cream and Season:
Stir in the heavy cream and heat the chowder through for a few more minutes, being careful not to let it boil. Then, taste and season with salt and freshly ground black pepper to your liking.
6. Serve and Enjoy:
Serve the chowder hot, garnished with fresh parsley if desired. Pair it with some warm crusty bread for a perfect meal. Enjoy every hearty spoonful!
Frequently Asked Questions (FAQ)
Can I Use Frozen Corn Instead of Fresh?
Absolutely! If you don’t have fresh corn on hand, frozen corn works well. Just add it directly to the pot without thawing, and adjust the cooking time slightly if needed; typically, it will heat through in about 5-10 minutes.
Can I Substitute the Heavy Cream?
Yes! If you’re looking for a lighter version, you can substitute heavy cream with half-and-half or milk. For a dairy-free option, coconut milk or almond milk will still add creaminess to the chowder!
How Long Can I Store Leftovers?
Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally to prevent sticking.
Can I Add Other Vegetables to This Chowder?
Definitely! Feel free to mix in other vegetables like bell peppers, carrots, or spinach for added flavor and nutrition. Just adjust the cooking time for firmer veggies, ensuring everything is tender before blending.
