This creamy summer chowder is packed with sweet corn and tender zucchini, making it the perfect dish to enjoy the flavors of the season. It’s smooth, tasty, and oh-so-comforting!
I love how easy this chowder is to whip up on a hot day. Just toss everything in a pot and let it simmer while you kick back and relax. Perfect with some crusty bread on the side!
Key Ingredients & Substitutions
Corn: Fresh corn is the star here, adding great sweetness. If you don’t have fresh corn, frozen corn works just fine! I often keep a bag of frozen corn on hand for easy meals.
Zucchini: This vegetable adds a nice texture. If zucchini is hard to find, you can replace it with yellow squash or even carrots for a different flavor.
Potatoes: They bring creaminess and heartiness to the chowder. If you prefer a lighter dish, you can skip them altogether or use cauliflower as a low-carb substitute.
Heavy cream: For a rich chowder, heavy cream is best, but you can use half-and-half or even coconut milk for a dairy-free option.
Thyme: Dried thyme is great, but fresh is even better if you have it! If you don’t like thyme, try basil or parsley for a different flavor profile.
How Do You Achieve the Perfect Creamy Texture?
The texture of the chowder can really elevate the dish. To make it creamy, here’s what to do:
- Start by sautéing the onions and garlic – that’s crucial for flavor.
- If you want a smooth texture, use an immersion blender to puree some of the soup. Just blend enough to make it creamy without losing all the chunky bits you love.
- If you don’t have an immersion blender, blend about half of the soup in a regular blender, and then mix it back in.
- Remember to stir in the heavy cream at the end; it makes everything richer and creamier!
Enjoy making your chowder just the way you like it—feel free to adjust the consistency to your preference!
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 zucchinis, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium potatoes, peeled and diced (optional, for added creaminess)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This delicious chowder will take about 10 minutes to prepare and around 30 minutes to cook, making a total of about 40 minutes from start to finish. It’s quick, easy, and perfect for a summer day!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil and butter together over medium heat until melted. Once melted, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Then, add the minced garlic and cook for another minute until it smells fragrant. This base will create a lovely flavor for your chowder.
2. Add the Veggies:
Next, if you’re using potatoes, add them to the pot now along with the corn kernels, diced zucchini, and thyme. Stir everything together and let it cook for about 5 minutes. You want the veggies to start softening just a bit.
3. Pour in the Broth:
Now it’s time to pour in the vegetable or chicken broth. Bring everything to a boil, then reduce the heat to a simmer. Let it cook until the potatoes and veggies are tender, which will take about 15 minutes. You can check the potatoes with a fork to see if they are cooked through.
4. Create Creamy Goodness:
Using an immersion blender, partially puree the soup to create a nice creamy texture while still leaving some chunky pieces. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, blend it until smooth, and then return it to the pot.
5. Stir in the Cream:
Now, it’s time to make it extra creamy! Stir in the heavy cream and let it cook for another 5 minutes to warm through. Taste your chowder and season with salt and freshly ground black pepper as needed.
6. Serve and Enjoy:
Once everything is ready, serve the chowder hot in bowls, garnished with fresh chopped parsley or chives. Enjoy every bite with some crusty bread or crispy crackers on the side!
This chowder is a delightful way to enjoy the bounty of summer and will certainly warm your soul!
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Canned Corn Instead of Fresh?
Absolutely! You can use canned corn if fresh isn’t available. Just drain and rinse the corn before adding it to the chowder. One can (about 15 ounces) works well, and it saves time!
How Can I Make This Chowder Vegan?
To make this chowder vegan, simply substitute the heavy cream with coconut milk or a cashew cream. Use vegetable broth instead of chicken broth and omit the butter, replacing it with additional olive oil for sautéing.
What If I Don’t Have an Immersion Blender?
No problem! If you don’t have an immersion blender, you can transfer half of the soup to a regular blender. Blend until smooth and then return it to the pot. Just be careful not to fill the blender too full to avoid spills!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, or microwave until hot. If the chowder thickens too much after refrigeration, add a splash of broth or water to loosen it up!
