This creamy summer chowder features fresh corn and tender zucchini, making it a tasty and vibrant dish for any warm day. It’s smooth, comforting, and bursting with flavor!
You won’t believe how easy it is to whip up! Just throw in your veggies, let them simmer in a rich broth, and enjoy a bowl of sunshine. Perfect for a light lunch or dinner! ☀️
Key Ingredients & Substitutions
Corn: Fresh corn is best for sweetness and texture. If fresh isn’t available, frozen corn works well too! Just add it a few minutes earlier to allow for cooking through.
Zucchini: You can swap zucchini for yellow squash if you prefer. Both add a lovely texture to the chowder. If you’re looking for a lower-carb option, consider using cauliflower instead.
Potaotoes: I prefer yukon gold for their creaminess, but any waxy potato will do. If you’re cutting carbs, try using diced cauliflower instead of potatoes—just add it a little later in the cooking to ensure it doesn’t become too soft.
Heavy Cream: For a lighter version, you can substitute half-and-half or coconut milk if you want a dairy-free chowder. I find both give a nice creaminess without being too heavy!
Broth: Vegetable broth keeps it light, but chicken broth will add more depth if you’re not vegetarian. Make sure whatever broth you use is low-sodium for better flavor control.
How Do I Thin Out My Chowder If It Gets Too Thick?
If your chowder ends up thicker than you’d like, you can easily adjust the texture with a few simple tips!
- Gradually add more broth or water until you reach your desired consistency.
- Consider adding more cream for a richer feel, but this will change the flavor.
- For a subtle addition, stir in a splash of milk or coconut milk.
Always remember to add and stir gradually; it’s easier to thicken than to thicken again!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Fresh Vegetables:
- 4 ears fresh corn, husked and kernels removed (about 3 cups)
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
For the Broth and Cream:
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
Cooking Essentials:
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp cayenne pepper (optional, for a little heat)
For Garnish:
- Fresh thyme or parsley
How Much Time Will You Need?
This creamy summer chowder will take about 15 minutes to prep and 25 minutes to cook, so you’ll have a delicious meal ready in about 40 minutes. Perfect for a cozy evening or a sunny lunch!
Step-by-Step Instructions:
1. Sautéing the Base:
In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Once melted and fragrant, toss in the chopped onion. Sauté for about 3-4 minutes until the onion becomes soft and translucent, adding a lovely base flavor to your chowder.
2. Garlic and Veggies:
Add the minced garlic to the pot and cook for another minute until it’s fragrant. Now, add the diced potatoes and corn kernels, stirring everything together so they’re well mixed.
3. Cooking the Soup:
Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the potatoes are soft and tender.
4. Adding Zucchini and Seasoning:
Next, add in the diced zucchini along with the optional smoked paprika and cayenne pepper for a kick. Stir everything well and let it simmer for another 5 minutes until the zucchini becomes tender but still holds its shape.
5. Blending the Chowder:
For a creamy texture, use an immersion blender to puree about half of the soup until it’s slightly thickened but still chunky. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, puree it, and then return it to the pot.
6. Finishing Touches:
Now, stir in the heavy cream. Taste the chowder and season with salt and black pepper as needed. Heat through gently for a couple more minutes—be careful not to boil it once the cream is added!
7. Serving the Chowder:
Serve the chowder hot, garnished with fresh thyme or parsley for a splash of color and flavor. Enjoy each bowl as a delicious summer treat!
Bon appétit! Enjoy this fresh, creamy chowder as a wonderful way to celebrate the bounty of summer!
FAQs for Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn instead of Fresh?
Absolutely! Frozen corn works perfectly in this chowder. Just add it during the same step as fresh corn; no need to thaw beforehand!
What Can I Substitute for Heavy Cream?
If you’re looking to lighten things up, you can substitute heavy cream with half-and-half or even coconut milk for a dairy-free option. Both will maintain a creamy texture without the richness of heavy cream.
Can I Add Other Vegetables?
Yes! Feel free to customize the chowder by adding vegetables like bell peppers, carrots, or spinach. Just adjust the cooking time slightly for firmer veggies to ensure everything is tender and flavorful.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a little broth or cream if it thickens too much.
