This creamy corn and zucchini chowder is like a warm hug on a summer day! With sweet corn and fresh zucchini, it’s packed with veggies and flavor.
I love how comforting this chowder is, perfect for a light lunch or dinner. Serve it with some crusty bread, and you’ll have a meal that’s both tasty and fun! 🍽️
Key Ingredients & Substitutions
Corn: Fresh corn adds sweetness and crunch, but if it’s not in season, frozen corn works just like fresh. I often have frozen corn on hand for convenience!
Zucchini: Zucchini brings a lovely texture. You could swap it for yellow squash or even add in some diced bell pepper for a different flavor.
Potatoes: I like using Yukon Gold for their creamy texture. However, red potatoes work too. To make it lighter, skip the potatoes or replace them with cauliflower for a low-carb option.
Heavy Cream: While heavy cream makes the chowder rich, you can use half-and-half or even coconut milk if you’re looking for a dairy-free alternative!
How Do You Make the Perfect Roux for Chowder?
Making a roux is essential for thickening the chowder. This step can be tricky, so here’s how to do it seamlessly:
- Melt butter over medium heat and add the diced onions. Sauté until they are soft.
- Add garlic and stir for another minute, being careful not to burn it.
- Then, sprinkle in the flour, stirring constantly. Cook this mixture for about 2 minutes until it’s just golden. This will give your chowder great body without any raw flour taste!
Make sure to really whisk in the broth slowly to prevent lumps, and let it simmer so the flavors meld beautifully.
Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Fresh Produce:
- 4 ears of fresh summer corn, kernels removed (or about 3 cups frozen corn)
- 2 medium zucchinis, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
For Cooking:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
Seasoning:
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
For Garnish:
- Fresh thyme or parsley for garnish
- Olive oil for sautéing
How Much Time Will You Need?
This chowder takes about 15-20 minutes for prep and around 25-30 minutes for cooking, making the total time about 50 minutes. Perfect for a delightful summer meal that doesn’t take long!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by melting the butter in a large pot or Dutch oven over medium heat. Once the butter is melted, add the diced onion. Sauté until the onion becomes soft and translucent, which should take about 5 minutes. This will add a lovely base flavor to your chowder.
2. Add Garlic and Flour:
Next, stir in the minced garlic and cook it for another minute until it’s fragrant. Then, sprinkle in the flour and stir constantly for about 2 minutes to create a roux. This mixture will thicken your chowder nicely.
3. Start the Broth:
Slowly pour in the vegetable or chicken broth while whisking to prevent any lumps from forming. Bring this mixture to a simmer, allowing it to get nice and hot.
4. Cook the Potatoes:
Add the diced potatoes to your pot and let them cook for about 10 minutes, or until they start to soften.
5. Add Corn and Zucchini:
Stir in the corn kernels and diced zucchini. Continue cooking for another 7 to 10 minutes until all the vegetables are tender and vibrant.
6. Cream It Up:
Pour in the heavy cream (or half-and-half) and stir to mix everything together. Heat through gently without bringing it to a boil.
7. Season & Serve:
Now it’s time to season your chowder! Add salt, pepper, and smoked paprika (if you’re using it) and adjust the flavors to your liking. Once seasoned, ladle the chowder into bowls and garnish with fresh thyme or parsley.
8. Enjoy!
Serve your creamy corn and zucchini chowder hot with some crusty bread or crackers. Enjoy the comforting flavors of summer!
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Canned Corn Instead of Fresh or Frozen?
Absolutely! You can substitute 1 can of corn (about 15 ounces) for the fresh or frozen corn. Just drain and rinse the corn before adding it to the chowder in the final steps, so it retains its texture.
How Long Can I Store Leftover Chowder?
Leftover chowder can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally. If it thickens, you can add a little broth or water to reach your desired consistency.
Can I Make This Chowder Vegan?
Definitely! To make it vegan, substitute the heavy cream with coconut milk or a plant-based cream, and use vegetable broth instead of chicken broth. For a buttery flavor, you can use vegan butter in place of unsalted butter.
What Should I Serve with This Chowder?
This chowder pairs wonderfully with crusty bread or a fresh garden salad. For a heartier meal, consider adding a side of grilled cheese or quinoa salad for extra nutrition!
