This creamy summer corn and zucchini chowder is like a warm hug in a bowl! Packed with sweet corn and fresh zucchini, it’s perfect for warm days.
Every spoonful is smooth and delicious, making it hard to resist. I love serving it with a sprinkle of fresh herbs on top—it just makes it feel fancy! 🌱
Key Ingredients & Substitutions
Fresh Corn: Sweet corn is essential for flavor. If it’s not in season, you can use frozen corn—just thaw it first. Canned corn works too, but fresh or frozen gives a better texture and taste.
Zucchini: Zucchini adds a lovely texture. You can swap it for yellow squash or even diced bell peppers if you prefer something different.
Onion: A small yellow onion is perfect here for its mild sweetness. If you’re out of onions, shallots can work as a nice substitute for a slightly different flavor.
Vegetable Broth: Use vegetable broth for a meat-free option, but chicken broth gives it a richer taste. Make sure it’s low sodium if you’re watching salt intake!
Heavy Cream: For a lighter version, substitute with half-and-half or coconut milk. It will change the flavor slightly but still remain creamy.
How Do I Create a Creamy Texture Without a Blender?
Achieving a creamy texture without fully blending is all about technique. Here’s a simple method:
- Sauté your aromatics first to build flavor.
- After adding the broth, let everything simmer to soften the potatoes and vegetables. This creates a nice base flavor.
- Instead of pureeing completely, just partially blend the chowder; leave some whole pieces for a rustic look and texture. An immersion blender is really handy here!
- If you don’t have one, scoop half of the chowder into a blender and pulse gently, then add back to the pot. This gives you a nice mixture of creamy and chunky.
This method ensures you get that comforting creaminess without losing all the hearty bits of veggies! Enjoy your cooking!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 cups fresh corn kernels (about 4 ears of corn)
- 2 medium zucchinis, diced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
For Garnishing:
- 2 tablespoons fresh parsley or chives, chopped
- Optional: crispy bacon bits or shredded cheddar cheese for serving
What’s the Time Commitment?
This chowder is a breeze to make! You’ll need about 15 minutes for prep and around 30-35 minutes for cooking, so you can have a delicious, creamy soup ready in about 50 minutes total. Perfect for a summer dinner!
Step-by-Step Instructions:
1. Start Sautéing:
In a large pot over medium heat, melt the butter. Once melted, add the chopped onion and sauté until it becomes translucent, which should take about 4-5 minutes. Don’t rush this step; this is where the flavor builds!
2. Add Garlic and Potatoes:
Next, stir in the minced garlic and let it cook for about 1 minute until it’s fragrant. Then, toss in the diced potatoes and stir everything together. Cook for another 3-4 minutes while stirring occasionally. You’re softening the potatoes to make them tender!
3. Create the Roux:
Now comes the fun part! Sprinkle the flour evenly over the mixture, turning your pot into a little cooking masterpiece. Stir constantly for about 2 minutes to cook the flour, which will give your chowder a nice thick texture.
4. Whisk in Broth:
Gradually whisk in the vegetable broth, being careful to avoid lumps. Bring everything to a simmer. This will help combine all those lovely flavors!
5. Add Veggies and Simmer:
Time to pump up the veggie goodness! Add the corn kernels, diced zucchini, and thyme. Let it simmer gently for about 15 minutes until the potatoes are tender. You’ll know it’s ready when everything is looking lovely and soft!
6. Blend for Creaminess:
If you have an immersion blender, it’s time to use it! Carefully blend the chowder until it’s creamy, but leave some chunks for texture. If you don’t have one, scoop about half of the soup into a regular blender, blend it, and return it to the pot. You want a nice mix!
7. Stir in the Cream:
Lower the heat and stir in the heavy cream, warming it through gently—be careful not to let it boil! Taste and season with salt and pepper to your liking.
8. Serve and Garnish:
Ladle the chowder into bowls and garnish with fresh parsley or chives. If you’re feeling indulgent, add some crispy bacon bits or shredded cheese on top. Grab some crusty bread or crackers on the side, and you’re all set!
Enjoy your fresh and creamy summer corn and zucchini chowder! 🌽🥒
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great alternative—just make sure to thaw it before adding it to the chowder. It’s convenient and still offers good flavor!
What If I Don’t Have Zucchini?
No worries! You can substitute zucchini with yellow squash, diced bell peppers, or even chopped spinach. Just adjust cooking times slightly depending on the vegetable you choose!
Can I Make This Chowder Vegan?
Yes! To make it vegan, use plant-based butter, replace the heavy cream with coconut milk or a dairy-free cream alternative, and ensure your broth is vegetable broth. It will still be delicious!
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water to maintain the creamy consistency. Enjoy within a few days for the best flavor!
