This creamy summer corn and zucchini chowder is a bowl of sunshine! With sweet corn, fresh zucchini, and a rich, smooth base, it’s the perfect way to enjoy your veggies.
I love how easy this chowder is to whip up. Just a bit of chopping and simmering, and you have a delicious meal ready in no time. Perfect for those hot days! 🌽🥒
Key Ingredients & Substitutions
Corn: Fresh corn gives the best flavor, but frozen corn works well in a pinch. If you can’t find corn, consider using canned corn, just drain it before adding. I like using a mix of sweet yellow and white corn for added sweetness!
Zucchini: If zucchini isn’t available, yellow squash is a great substitute. You can even add diced potatoes for a heartier texture or other seasonal veggies like bell peppers or green beans.
Broth: Vegetable broth keeps it light, but chicken broth adds a nice depth. For a low-sodium option, choose a low-sodium broth and adjust salt as needed.
Half-and-half or heavy cream: If you want to lower calories, you can substitute with whole milk or use a non-dairy milk like almond or oat, although it may change the creaminess. I find that half-and-half strikes a nice balance!
How Can I Get My Chowder Extra Creamy?
To make sure your chowder has that silky, creamy texture, the roux is key. Here’s how to nail it:
- Cook the flour with butter just until it’s lightly golden, which helps develop flavor.
- Add the broth slowly while whisking to keep lumps from forming. Patience is your friend here!
- Let the chowder simmer but avoid boiling once you add the cream to keep it velvety.
- For an extra creamy finish, you can blend a portion of the chowder or use an immersion blender for a smooth texture.
These steps will ensure your chowder is both delicious and comforting. Happy cooking!
Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
- 4 ears fresh corn, kernels removed (or about 3 cups fresh/frozen corn kernels)
- 2 medium zucchinis, diced
- 1 medium carrot, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups vegetable or chicken broth
- 1 cup half-and-half or heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon smoked paprika (optional, for mild smoky flavor)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This creamy chowder takes about 10 minutes to prep and around 30 minutes to cook. In total, you’ll be enjoying this delicious dish in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion, diced carrot, and minced garlic. Sauté the mixture for about 5-6 minutes, or until the vegetables are softened, and the kitchen smells wonderful!
2. Make the Roux:
Next, sprinkle in the flour and stir it into the vegetable mixture. Cook this for 1-2 minutes while stirring constantly; this light roux will help thicken your chowder.
3. Add the Broth and Flavor:
Gradually whisk in the broth, making sure to avoid lumps. Add in the thyme and smoked paprika if you like a bit of smokiness. Bring the mixture to a gentle boil.
4. Simmer with Corn and Zucchini:
Once boiling, reduce the heat to a gentle simmer. Stir in the corn kernels and diced zucchini. Let this simmer for about 10-12 minutes, or until the vegetables are tender and lovely.
5. Add the Cream:
Pour in the half-and-half or heavy cream and give it a good stir to combine everything. Allow the chowder to warm through for another 5 minutes, but be careful not to boil it.
6. Season and Serve:
Finally, taste your chowder and season it with salt and pepper as needed. Serve hot, and don’t forget to garnish with chopped parsley or cilantro for a fresh touch!
Enjoy your creamy summer corn and zucchini chowder—it’s comforting, fresh, and perfect for warm weather!
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute and will work perfectly in this recipe. Just add it directly to the pot without thawing; it will cook evenly as the chowder simmers.
How Can I Make This Recipe Vegetarian?
To keep this chowder vegetarian, simply use vegetable broth instead of chicken broth. All the other ingredients in the recipe are naturally vegetarian-friendly!
Can I Prepare This Chowder in Advance?
Yes, you can make this chowder ahead of time! Cook it fully, then cool it before storing in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth to loosen the texture if needed.
What Can I Substitute for Half-and-Half?
If you’re looking for a lighter option or a dairy-free alternative, you can use whole milk or any non-dairy milk like almond or oat milk, although keep in mind that the richness might be slightly reduced.
