This creamy Zucchini Corn Chowder is a warm hug in a bowl! It’s packed with fresh zucchini, sweet corn, and a hint of cream for that cozy, comforting feel.
I love how quick and easy this chowder is to make. Perfect for those busy nights when you just want something tasty without the fuss. Plus, my kids love it—score! 🥳
Key Ingredients & Substitutions
Olive Oil or Butter: I like using olive oil for a lighter taste, but butter adds a rich flavor. If you’re dairy-free, use coconut oil or a plant-based butter alternative.
Onion: A regular onion works great, but you can also use shallots for a milder flavor. If you prefer, omit it altogether or use leeks instead.
Zucchini: Fresh zucchini adds a nice texture. If you’re out, yellow squash can be a good replacement. Both work beautifully in this chowder.
Corn: Fresh corn is the sweetest option, but frozen corn is convenient and equally tasty. If you’re in a pinch, canned corn works too, just drain it well.
Potato: This ingredient adds creaminess! If you want to skip the carbs, try adding more zucchini or use cauliflower for a similar texture.
Cream: Heavy cream gives a rich texture, but you can substitute it with cashew cream for a lighter, dairy-free option or use half-and-half if you want a less rich soup without losing creaminess.
How Do I Get the Right Consistency for Chowder?
To achieve the perfect chowder consistency, blending is key! Here’s how to do it right:
- Use an immersion blender directly in the pot to pulse the chowder. Blend until creamy but leave some chunks for texture.
- If you don’t have an immersion blender, carefully transfer half of the chowder to a regular blender. Blend until smooth and return it to the pot.
- Avoid boiling after adding cream as it can curdle. Heat gently and your chowder will be perfectly creamy!
How to Make Zucchini Corn Chowder
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium zucchinis, diced
- 3 cups fresh corn kernels (about 4 ears of corn) or frozen corn, thawed
- 3 cups vegetable or chicken broth
- 1 large potato, peeled and diced (optional, for extra creaminess)
- 1 cup heavy cream or half-and-half
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme or fresh thyme leaves
- Fresh parsley or chives, chopped, for garnish
Time Needed to Prepare:
This Zucchini Corn Chowder takes about 10 minutes of prep time and around 20-25 minutes to cook. You’ll have a delicious, hearty soup ready in about 35 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat until it’s melted and shiny. Add the chopped onion and sauté for about 4-5 minutes until it’s translucent and soft. Next, stir in the minced garlic and cook for another 30 seconds just until you can smell it!
2. Add Zucchini and Corn:
Now it’s time for the stars of our chowder! Add the diced zucchini and fresh corn kernels to the pot. Stir everything together so the veggies mix well with the onion and garlic.
3. Pour in the Broth:
Pour in the vegetable or chicken broth and toss in the diced potato if you’re using it. Bring the mixture to a simmer. Cover it with a lid and let it cook for about 15-20 minutes. You want the zucchini and potatoes to be nice and tender.
4. Blend for Creaminess:
Here comes the fun part! Using an immersion blender, partially blend the chowder for a creamier consistency while still keeping some chunks for that lovely texture. If you don’t have an immersion blender, carefully transfer about half of the chowder to a regular blender, blend it, and then return it to the pot.
5. Finish It Off:
Stir in the heavy cream, dried thyme, salt, and pepper. Gently heat the chowder through, being careful not to boil it after adding the cream. Taste it and adjust the seasonings as needed.
6. Serve and Enjoy!
Your chowder is ready to serve! Ladle it into bowls and garnish with chopped fresh parsley or chives. Enjoy this hearty and comforting Zucchini Corn Chowder hot!
Happy cooking! 😊
Can I Use Frozen Vegetables for This Chowder?
Absolutely! Frozen corn works perfectly in this chowder and saves time. You can also use frozen zucchini, though fresh zucchini tends to have a better texture. Just thaw it and adjust the cooking time slightly.
How Can I Make This Recipe Dairy-Free?
To make the chowder dairy-free, substitute the heavy cream with coconut cream or a plant-based cream alternative. Just ensure that your vegetable broth is also dairy-free, and you’ll have a delicious dairy-free version!
Can I Make This Chowder in Advance?
Yes! This chowder actually tastes even better the next day as the flavors meld. You can store it in an airtight container in the fridge for up to 3 days. Just reheat gently on the stovetop when you’re ready to serve.
Can I Add Other Vegetables?
Definitely! Feel free to add in other veggies like diced carrots, bell peppers, or even spinach for added nutrients. Just adjust the cooking time based on how long those vegetables take to become tender.
