This creamy summer corn and zucchini chowder is a bowl of sunshine! Packed with sweet corn, fresh zucchini, and herbs, it’s both tasty and refreshing for warm days.
It’s like a hug in a bowl! I love making this chowder on lazy weekends; just add some crusty bread, and it’s the perfect meal. You’ll be hooked after the first spoonful!
Key Ingredients & Substitutions
Corn: Fresh corn gives the chowder its sweetness. If you can’t find fresh corn, frozen or canned corn works well too. Just drain and rinse canned corn before using.
Zucchini: Fresh zucchini adds a nice texture. You can substitute it with yellow squash for a similar effect. If you want a different flavor, try using bell peppers or green beans.
Broth: I like using vegetable broth for a lighter feel. Chicken broth is great too if you want extra richness. For a vegetarian option, just ensure the broth is labeled as vegetarian.
Heavy cream: This gives the chowder its creaminess. If you’re looking for a lighter version, you can use half-and-half or even coconut milk for a non-dairy option.
Thyme: Dried thyme is a good choice, but fresh thyme makes a big difference in flavor! If you’re out of thyme, Italian seasoning can work in a pinch too.
How Do I Make Sure My Chowder Is Creamy and Not Lumpy?
To achieve a creamy chowder, it’s key to integrate the flour properly. After adding the flour to the vegetables, make sure to cook it slightly to get rid of the raw taste. Then, when you add the broth, do it slowly while whisking continuously. This smooths out any lumps!
- Use a whisk when mixing the broth and flour combination to break up any clumps.
- Let the flour cook for 1-2 minutes before adding any liquid to ensure it blends well.
- If you find lumps after adding the cream, just blend it carefully with an immersion blender.
Enjoy your cooking experience! This chowder is sure to be a hit at your table!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Fresh Vegetables:
- 4 ears fresh corn, husked and kernels cut off (about 3 cups)
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and diced
For Cooking:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
Herbs and Seasoning:
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and freshly ground black pepper, to taste
For Garnish:
- 2 tablespoons fresh parsley or chives, chopped
How Much Time Will You Need?
This delicious chowder takes about 10 minutes to prepare and around 25-30 minutes to cook. So in total, you’ll need about 40 minutes to get this creamy bowl of goodness on your table!
Step-by-Step Instructions:
1. Saute the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion and sauté for about 5 minutes until the onion is soft and translucent. This will create a wonderful base for your chowder.
2. Add the Garlic:
Now it’s time to add the garlic! Stir in the minced garlic and cook for about 1 minute until fragrant. Be careful not to let it burn!
3. Add the Potatoes:
Next, stir in the diced potatoes and let them cook for 3-4 minutes. This helps them start cooking and adds depth to the flavor.
4. Incorporate the Flour:
Sprinkle the flour over the sautéed vegetables and stir well to coat them. Cook for 1-2 minutes to eliminate any raw flour taste, stirring continuously.
5. Add the Broth:
Slowly whisk in the vegetable broth, stirring continuously to avoid lumps. Add the dried thyme, salt, and freshly ground black pepper. Bring this lovely mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
6. Introduce the Corn and Zucchini:
Once the potatoes are tender, add the corn kernels and diced zucchini to the pot. Simmer for another 8-10 minutes until the zucchini is tender and delicious.
7. Stir in the Cream:
Now, it’s time for the cream! Gently stir in the heavy cream and heat the chowder through. Make sure not to boil it at this stage. Taste and adjust seasonings with more salt and pepper if needed.
8. Serve and Enjoy:
Remove the chowder from heat and ladle it into warm bowls. Garnish each bowl with freshly chopped parsley or chives for a pop of color and flavor. Serve hot with crusty bread or a light salad. It’s the perfect dish for any summer day!
Enjoy your delicious, creamy summer corn and zucchini chowder!
Frequently Asked Questions (FAQ)
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute if fresh corn isn’t available. Just add it directly to the chowder without needing to thaw, and adjust cooking time if needed since it will cook faster than fresh corn.
What If I Don’t Have Heavy Cream?
If you’re looking for a lighter option, you can replace heavy cream with half-and-half or whole milk. For a dairy-free alternative, try using coconut milk or almond milk, but keep in mind the flavor may slightly change.
Can I Make This Chowder Vegan?
Yes! To make this chowder vegan, substitute butter with olive oil or a vegan butter alternative, use vegetable broth, and replace heavy cream with coconut cream or a non-dairy milk option. It will still be delicious!
How Should I Store Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. If it thickens up in the fridge, add a splash of broth or water while reheating.
