This creamy summer corn and zucchini chowder is a bowl of sunshine! Fresh corn and tender zucchini come together in a comforting soup that’s both tasty and satisfying.
Nothing says summer like sweet corn! I often make this chowder to bring a little joy to rainy days. Pair it with some crusty bread, and you’re in for a treat! 🌽
Key Ingredients & Substitutions
Corn: Fresh corn is ideal, giving the chowder a sweet taste. If fresh isn’t available, frozen corn works just fine. You can also use canned corn—just be sure to rinse it first!
Zucchini: This vegetable adds a lovely texture. If you’re out of zucchini, yellow squash is a great alternative. Just chop it up the same way!
Potatoes: While optional, potatoes make the chowder thicker and heartier. For a lower-carb version, skip them or use cauliflower instead for a similar thickness.
Heavy Cream: To lighten up the chowder, you could swap in half-and-half or even coconut milk for a dairy-free option. Both will still keep it creamy!
How Do I Make the Chowder Creamy Without Losing Texture?
The key to a creamy texture in this chowder is blending part of it while leaving some chunky bits for contrast. Here’s how to do it effectively:
- After your veggies are tender, use an immersion blender directly in the pot to blend half of the mixture. This gives you creaminess while keeping some intact pieces.
- If you don’t have an immersion blender, ladle out half of the soup, blend it in a standard blender, and return it. Just remember to let it cool a bit before blending!
- Finally, stir in the cream after blending to achieve the rich, creamy finish. Heating it through gently ensures it doesn’t separate.
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 ears fresh corn, kernels removed (or about 3 cups fresh/frozen corn kernels)
- 2 medium zucchini, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 medium potatoes, peeled and diced (optional for added thickness)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon smoked paprika (optional)
- Fresh parsley or chives, chopped for garnish
How Much Time Will You Need?
This chowder takes approximately 10 minutes to prep and about 30 minutes for cooking. Overall, you’re looking at about 40 minutes from start to finish—quick and easy for a delicious meal!
Step-by-Step Instructions:
1. Sauté the Base:
Start by melting the butter in a large pot over medium heat. Once melted, add the chopped onion. Sauté the onion until it becomes translucent and softens, which should take about 5 minutes. This builds a lovely flavor base for your chowder!
2. Add Aromatics:
Next, stir in the minced garlic and cook it for an additional minute until you can smell that delightful garlic aroma.
3. Incorporate Vegetables:
Add the diced potatoes (if you’re using them), corn kernels, and zucchini to the pot. Cook everything together for about 5 minutes, stirring occasionally. This helps to soften the zucchini and get the corn nice and warm.
4. Simmer to Perfection:
Pour the broth into the pot and add the thyme and smoked paprika. Bring the mixture to a boil, then lower the heat to simmer. Let it cook until the potatoes are tender, which will take about 15 minutes. You’ll have a lovely, fragrant soup!
5. Blend for Creaminess:
Using an immersion blender, blend about half of the soup in the pot to create a creamy texture, making sure some chunky bits remain for added heartiness. If you don’t have an immersion blender, carefully transfer half the soup to a blender, puree it, and then return it to the pot.
6. Final Touches:
Stir in the heavy cream and heat through gently, making sure it doesn’t boil. Season to taste with salt and freshly ground black pepper. Adjust flavors as needed!
7. Serve and Enjoy:
Serve the chowder hot, garnished with chopped parsley or chives, and add an extra sprinkle of black pepper if you like. This chowder pairs wonderfully with warm crusty bread or a fresh green salad for a delightful meal.
Enjoy your creamy summer corn and zucchini chowder! It’s perfect for those warm summer days—or really, any day! 🌽🥒
FAQs for Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works great for this recipe. Just add it directly to the pot with the other vegetables, and you won’t need to thaw it first!
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half, whole milk, or even coconut milk for a dairy-free version. Each will provide a different flavor, so choose based on your dietary needs!
How Long Can I Store Leftover Chowder?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, gently warm it on the stove over low heat, adding a splash of broth or cream if needed to restore creaminess.
Can I Add More Vegetables to This Chowder?
Definitely! Feel free to add other summer vegetables like bell peppers, carrots, or even peas. Just be sure to chop them into small pieces for even cooking!
