This creamy summer corn and zucchini chowder is like a warm hug in a bowl! With sweet corn and tender zucchini, it’s fresh and comforting all at once.
Let’s not forget the best part: it takes just a little bit of chopping and simmering. I love to enjoy it with some crusty bread for a lovely summer meal! 🌽🥒
Key Ingredients & Substitutions
Corn: Fresh corn is the star of this chowder! If fresh corn isn’t available, use frozen or canned corn. Just make sure to drain and rinse canned corn to get extra flavor.
Zucchini: This ingredient is perfect for adding texture. If you’re not a fan of zucchini, try using yellow squash or bell peppers instead for a different twist.
Potaotes: I love using waxy potatoes like Yukon Gold for their creaminess. For a lower-carb option, you can substitute diced cauliflower.
Heavy Cream: While heavy cream gives a rich texture, you can swap it for half-and-half or coconut milk for a lighter, lactose-free option.
Herbs: Fresh thyme brings great flavor. If you don’t have it, Italian seasoning works well too. Don’t hesitate to get creative with your herbs!
How Do You Achieve the Best Texture in Chowder?
The key to creamy chowder is cooking your vegetables just right! Start with the onions and garlic to build flavor before adding the potatoes, which need more cooking time. Remember, you want your zucchini and corn to stay slightly crisp for that perfect bite.
- Cook the potatoes until they’re just tender, then add corn and zucchini.
- Stir in the cream gently and warm through before serving to keep everything silky smooth.
- Don’t let the chowder boil after adding the cream to avoid curdling.
With these tips, you’ll make an amazing chowder that’s perfect for summer! Enjoy every bite! 🍲
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 ears fresh corn (or about 3 cups corn kernels)
- 2 medium zucchini, diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium potatoes, peeled and diced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, chopped for garnish
How Much Time Will You Need?
This chowder takes about 15-20 minutes to prep and an additional 30 minutes to cook. So, you can have a delightful summer meal ready in about 45 minutes! Perfect for a leisurely weekend cooking session!
Step-by-Step Instructions:
1. Shucking the Corn:
Start by shucking the corn. Remove the husks and silk, then carefully cut the kernels off the cobs using a sharp knife. Set the kernels aside. If you want a deeper flavor, slice down the cobs to reserve them for the broth.
2. Sauté the Aromatics:
In a large pot, heat the olive oil and butter over medium heat until melted and bubbly. Add the chopped onion and cook for about 4-5 minutes until it turns translucent and soft. Stir in the minced garlic and let it cook for another minute until fragrant.
3. Add Potatoes and Broth:
Add the diced potatoes and thyme to the pot, stirring to combine everything nicely. Then pour in the vegetable broth, making sure to scrape the bottom of the pot to release any tasty browned bits. If you are using the reserved corn cobs, add them now for extra flavor.
4. Simmer the Base:
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-12 minutes, or until the potatoes are tender enough to poke with a fork.
5. Incorporate Corn and Zucchini:
If you used corn cobs, now is the time to remove them. Add the fresh corn kernels and diced zucchini to the pot, then continue to simmer for another 5-7 minutes. You want the zucchini to be tender but still keep its shape.
6. Add Cream and Season:
Lower the heat and stir in the heavy cream. Gently warm the chowder through, avoiding a boil to keep the cream silky smooth. Taste your chowder and season with salt and freshly ground black pepper according to your preference.
7. Serve and Garnish:
Ladle the chowder into bowls and garnish each serving with chopped chives or parsley. Pair with some crusty bread for a cozy summer meal. Enjoy!
Now, dig in and relish the taste of summer with every spoonful of your creamy corn and zucchini chowder!
Frequently Asked Questions about Creamy Summer Corn and Zucchini Chowder
Can I Use Canned or Frozen Corn Instead of Fresh?
Absolutely! If fresh corn isn’t available, you can use about 2-3 cups of canned or frozen corn. Just make sure to drain the canned corn and thaw frozen corn before adding it to the chowder.
How Can I Make This Chowder Vegan?
To make this chowder vegan, simply substitute the heavy cream with coconut milk or a plant-based cream alternative, and use vegetable broth instead of chicken broth. You can also omit the butter and use olive oil instead!
Can I Store Leftovers, and How Long Do They Last?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, and add a splash of broth or cream if it thickens too much.
What Can I Substitute for Potatoes?
If you’re looking for a lower-carb option, you can replace the diced potatoes with cauliflower florets or even chickpeas for added protein. Just adjust the cooking time as needed so they become tender.
Feel free to reach out if you have any more questions while making this delightful chowder! Enjoy! 🌽🥒
