This creamy summer corn and zucchini chowder is the perfect way to enjoy fresh veggies! Sweet corn and tender zucchini come together in a warm, delicious bowl that’s oh-so-comforting.
It’s like summer in a bowl! I love serving it with crusty bread, and let’s face it, it’s a great way to sneak in some veggies. You won’t even miss the main course! 😄
Key Ingredients & Substitutions
Corn: Fresh corn adds sweetness and crunch. If it’s out of season, you can use frozen corn kernels. Canned corn works too, but be sure to drain it well.
Zucchini: Zucchini keeps the chowder light and adds texture. If you have summer squash or yellow squash, they can be excellent substitutes. For a different taste, try using diced bell peppers.
Onion: A yellow onion is preferred for its sweet flavor when sautéed. If you’re looking for a milder taste, consider using shallots or green onions instead.
Milk or Half-and-Half: For a lighter version, you can swap this with almond milk or coconut milk. However, the chowder will have a slightly different taste.
Potato: This ingredient gives the chowder a thicker texture. If you’re avoiding carbs, you can leave it out or use cauliflower instead.
How Do I Make Sure My Chowder is Thick and Creamy?
The key to achieving a rich, creamy chowder is in creating a good roux and properly blending your ingredients. Start by sprinkling flour over the sautéed onions and garlic. This will help thicken the broth.
- Stir the roux for 1-2 minutes before adding the broth to avoid a raw flour taste.
- Add potatoes for a thicker chowder: they break down and make the texture creamier.
- If you prefer an extra creamy chowder, you can blend a portion of the soup with an immersion blender, then mix it back in.
- Don’t boil after adding the milk—keeping it warm will help maintain a creamy consistency.
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You Will Need:
- 4 ears fresh corn (or about 3 cups fresh/frozen corn kernels)
- 2 medium zucchinis, diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 3 cups vegetable or chicken broth
- 1 1/2 cups milk or half-and-half
- 2 tablespoons all-purpose flour
- 1 medium potato, peeled and diced (optional, for thickness)
- Salt and pepper to taste
- 1/2 teaspoon dried thyme or fresh herbs (optional)
- Fresh parsley or chives, chopped (for garnish)
Time Needed:
This delicious chowder takes about 15 minutes to prep and around 25-30 minutes to cook, so you’ll be enjoying a warm and creamy bowl in about an hour!
Step-by-Step Instructions:
1. Prepare the Corn:
Start by shucking the corn. Use a sharp knife to carefully cut the kernels off the cob. Be sure to set the kernels aside for later use.
2. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the chopped onion and sauté it until it’s translucent, about 5 minutes. This will bring out a lovely flavor.
3. Add Garlic:
Now, stir in the minced garlic and cook for another minute. Watch for that delightful aroma!
4. Make the Roux:
Next, sprinkle the flour over the onions and garlic. Stir it constantly for 1-2 minutes to form a roux, which will help thicken your chowder.
5. Pour in the Broth:
Slowly whisk in the vegetable or chicken broth to prevent any lumps. If you’re using diced potato, add it now. Bring the mixture to a simmer and cook until the potato is tender—this should take about 10 minutes.
6. Add the Fresh Veggies:
Once the potato is soft, it’s time to add the corn kernels and diced zucchini. Cook this for an additional 5-7 minutes, allowing the zucchini to become tender but still vibrant and green!
7. Incorporate the Milk:
Now stir in your milk or half-and-half. Season the chowder with salt, pepper, and thyme if you’re using it. Heat through, but remember—don’t let it boil once the dairy is in!
8. Adjust and Thicken:
Taste your chowder and adjust seasoning as needed. If you want it thicker, simply mash a few corn kernels or potato pieces against the side of the pot and stir them in for added creaminess.
9. Serve and Enjoy:
Your creamy chowder is ready! Serve it hot, garnished with fresh parsley or chives, and enjoy with crusty bread on the side.
Enjoy your creamy summer corn and zucchini chowder! It’s a delightful way to savor summer flavors.
Frequently Asked Questions (FAQ)
Can I Use Frozen Corn for This Recipe?
Absolutely! Frozen corn works great and saves you time. Just add it directly to the pot when you would add fresh corn—no need to thaw first.
Can I Make This Chowder in Advance?
Yes, you can! Prepare the chowder up to the point of adding milk, then let it cool and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and add the milk just before serving for the best texture.
How Can I Make This Chowder Vegan?
To make this chowder vegan, simply substitute the butter with olive oil, use vegetable broth, and replace the milk or half-and-half with coconut milk or almond milk. The flavors will still be delicious!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over medium heat, stirring occasionally. You may need to add a splash of milk to bring back the creamy texture!
