This creamy summer corn and zucchini chowder is the perfect dish for warm days. It combines fresh corn and tender zucchini in a delicious, silky soup that feels like a hug in a bowl!
You’ll love how easy it is to whip up! Just cook the veggies, add some broth, and blend it all together. I like to top mine with crunchy croutons for a fun twist. Yum!
Key Ingredients & Substitutions
Corn: Fresh corn is the star here! You can also use frozen corn if fresh isn’t available. I love the burst of sweetness that fresh corn adds to this chowder.
Zucchini: Fresh zucchini gives a nice texture. If you don’t have zucchini, yellow squash works as a great substitute. Just keep the size similar for even cooking.
Onion: A small yellow onion brings sweetness to the base. You can swap it with shallots or even leeks for a different flavor profile.
Heavy Cream: For a lighter version, use half-and-half or whole milk. Coconut milk can also be a fun dairy-free alternative, adding a subtle sweetness.
Broth: Vegetable or chicken broth adds depth. If you’re looking to limit salt, consider low-sodium broth or making your own.
How Do I Get the Perfect Texture for My Chowder?
The texture of chowder is key. You want it creamy but still with some chunky bits for heartiness. Here’s how to achieve that:
- After cooking the corn and zucchini, use an immersion blender to pulse a few times. This gives you a mix of creamy and chunky, which I love!
- If you don’t have an immersion blender, you can blend half the soup in a traditional blender. Just be careful with hot liquids!
- Remember to leave some whole corn and zucchini pieces for a great contrast.
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 ears fresh corn, husked and kernels removed (or about 3 cups fresh corn kernels)
- 2 medium zucchini, diced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons fresh chives or parsley, chopped (for garnish)
- Croutons or crispy bacon bits (optional, for topping)
How Much Time Will You Need?
This creamy summer chowder takes about 15 minutes to prep and around 30 minutes to cook, giving you a total of about 45 minutes in the kitchen. It’s a quick and delicious meal that’s perfect for any warm day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and sauté until it turns translucent, which should take about 3-4 minutes. This base adds a lovely flavor to your chowder!
2. Add Garlic and Flour:
Next, go ahead and add the minced garlic to the pot. Cook it for about 30 seconds until you start to smell that wonderful aroma. Then, stir in the flour and cook for 1-2 minutes, mixing constantly to create a roux. This step helps thicken your chowder.
3. Whisk in the Broth:
Slowly pour in the vegetable broth while whisking to eliminate any lumps. Bring this mixture to a simmer; you’ll see little bubbles forming at the surface as it heats up.
4. Add Corn and Zucchini:
Add the fresh corn kernels and diced zucchini to the simmering pot. Let them cook for about 10-15 minutes until the veggies are tender. They’re going to soak up that lovely broth flavor!
5. Blend for Texture:
Using an immersion blender, carefully blend the chowder slightly to create a thicker texture while leaving some chunks for that hearty feel. If you don’t have an immersion blender, transfer about half of the soup to a blender, pulse until smooth, and return it back to the pot.
6. Add Cream and Seasonings:
Stir in the heavy cream, and season with salt, black pepper, and smoked paprika if you like a bit of extra depth. Heat through gently to ensure everything is warmed, but don’t let it boil!
7. Taste and Adjust:
Give your chowder a taste and adjust the seasoning as necessary. You want it to be just right!
8. Serve and Enjoy:
Serve your creamy summer corn and zucchini chowder hot. Garnish with fresh chives or parsley, and if you like a little crunch, top with croutons or crispy bacon bits. Enjoy this comforting and delicious dish!
FAQs About Creamy Summer Corn and Zucchini Chowder
Can I Use Canned or Frozen Corn Instead of Fresh?
Yes, you can! If using canned corn, drain it well and add it just a few minutes before the end of cooking. For frozen corn, add it at the same time as the zucchini; it usually cooks quickly and will blend nicely into the chowder.
How Can I Make This Chowder Vegan?
To make this chowder vegan, simply replace the butter with olive oil or vegan butter, use plant-based broth, and substitute the heavy cream with coconut milk or a cashew cream for a creamy texture.
What’s the Best Way to Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it has thickened too much.
Can I Add Other Vegetables?
Absolutely! This chowder is versatile. You can add diced potatoes, carrots, or even bell peppers. Just make sure to adjust the cooking time according to how long these vegetables take to become tender.
