This Zucchini Corn Chowder is a creamy and comforting bowl of goodness! It’s made with fresh zucchini, sweet corn, and a splash of broth, making it super tasty.
The best part? It’s perfect for those warm days when you want something light yet filling. I love serving it with some crusty bread—it’s like a hug in a bowl! 😊
Key Ingredients & Substitutions
Olive Oil or Butter: I like to use olive oil for a lighter touch, but butter adds a great richness. If you’re dairy-free, opt for coconut oil for a different flavor twist.
Onion: A small onion provides a nice base flavor. You could substitute more shallots or even green onions if you prefer a milder taste.
Garlic: Fresh garlic is a must for flavor. If you’re in a rush, garlic powder works too—just use about 1/4 teaspoon.
Zucchini: Fresh zucchini is key for texture. If it’s out of season, yellow squash can work well too. You could even use other veggies like carrots for color.
Corn: Fresh corn is best, but canned or frozen corn are both great alternatives. Just make sure to drain the canned corn first!
Potatoes: I prefer russet potatoes for their creamy texture. You can use sweet potatoes for a sweeter flavor or even skip them for a lighter chowder.
Milk or Half-and-Half: If you want a lower-calorie version, almond milk or oat milk can be good swaps. Just keep in mind it may affect the final creaminess.
What’s the Best Way to Cook Potatoes for This Chowder?
Cooking the potatoes properly helps create a creamy base for the chowder. Here’s how to do it right:
- Always dice them evenly, so they cook at the same rate.
- Add them early in the cooking process with the corn, so they have time to soften.
- Check for doneness by piercing with a fork. They should be tender but still hold their shape, around 15 minutes of simmering.
This ensures the perfect creamy texture without mushy potatoes. Enjoy your chowder-making!
Zucchini Corn Chowder
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 medium zucchinis, chopped into bite-sized pieces
- 3 cups corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup milk or half-and-half
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika or cayenne pepper (optional)
- Fresh herbs (such as parsley or chives), chopped for garnish
How Much Time Will You Need?
This Zucchini Corn Chowder takes about 10 minutes to prep and roughly 30 minutes to cook. So, you’ll be enjoying a delicious and hearty meal in about 40 minutes total!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, add the finely chopped onion. Sauté it for about 5 minutes, or until it becomes translucent and soft. This forms the flavorful base for your chowder!
2. Add Garlic:
Now, toss in the minced garlic and cook for another minute. You should start to smell the wonderful aroma. Be careful not to let it burn!
3. Incorporate Potatoes and Corn:
Next, stir in the diced potatoes and corn kernels. Cook everything together for about 2-3 minutes to let the flavors mingle.
4. Add Broth and Simmer:
Pour in the broth, raise the heat until it begins to boil. Once boiling, reduce the heat to a simmer and let it cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
5. Add Zucchini:
Now it’s time to add the chopped zucchini. Let the chowder simmer for an additional 5-7 minutes. The zucchini should be tender but still hold its shape.
6. Creamy Addition:
Pour in the milk or half-and-half, stirring gently to combine. Make sure to heat it through but avoid boiling again, as you want that creamy goodness without curdling!
7. Season to Perfection:
Season your chowder with salt, pepper, and if you like a little kick, the smoked paprika or cayenne. Stir it well to ensure everything is nicely blended.
8. Serve and Enjoy:
Finally, ladle your delicious chowder into bowls, garnish with fresh herbs, and serve hot. It pairs wonderfully with some crusty bread on the side. Enjoy your creamy, fresh, and flavorful Zucchini Corn Chowder!
Can I Use Different Vegetables in This Chowder?
Absolutely! This chowder is very versatile. Feel free to add peas, carrots, or bell peppers for extra flavor and color. Just make sure to adjust cooking times slightly to ensure everything is tender.
What Can I Substitute for Milk or Half-and-Half?
If you’re looking for dairy-free options, you can use almond milk, oat milk, or coconut milk. Keep in mind that coconut milk will add a hint of coconut flavor, which can be quite delicious!
Can I Make This Chowder Ahead of Time?
Yes, you can! This chowder keeps well in the refrigerator for up to 3 days. Simply reheat on the stovetop over low heat. You might need to add a splash of broth or water to loosen it up as it thickens when chilled.
How Can I Store Leftovers Properly?
Store leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the chowder for up to 2 months. Just make sure to leave some space in the container as it will expand when frozen.
