This Creamy Summer Corn and Zucchini Chowder is a comforting bowl of goodness! It’s packed with sweet corn and tender zucchini, giving you a taste of summer in every spoonful.
Making this chowder is like a hug on a hot day. I love how quick it is to whip up—just sauté, stir, and let it simmer. It’s perfect for family meals or just a cozy night in!
Key Ingredients & Substitutions
Corn: Fresh corn brings a wonderful sweetness to this chowder. If it’s not in season, feel free to use frozen corn instead—just make sure to thaw it before adding.
Zucchini: I love using medium zucchinis for their mild flavor and great texture. If you’re missing zucchini, yellow squash can be a tasty substitute!
Potatoes: Diced potatoes add creaminess to the chowder. You can use Yukon Gold or Russet potatoes. If you need a low-carb alternative, try cauliflower instead.
Heavy cream: For a lighter chowder, swap heavy cream with half-and-half or even coconut milk for a dairy-free twist. I’ve also used plain yogurt as a thinner for a tangy flavor!
How Do I Ensure My Chowder is Creamy without Curdling?
The key to a creamy chowder is to add the cream towards the end and keep the heat low. After you combine the vegetables and broth, let everything simmer until tender before incorporating the cream.
- Always reduce the heat to low before adding the cream to prevent it from boiling.
- Stir gently and consistently so that the cream mixes well without forming lumps.
If you prefer a thicker texture, using an immersion blender to puree part of the chowder can help achieve that without losing the chunky bits of corn and zucchini.
Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Fresh Produce:
- 4 ears fresh corn, kernels removed (or 3 cups fresh/frozen corn kernels)
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
Other Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley or chives, chopped, for garnish
- Optional: 1/2 teaspoon smoked paprika or cayenne pepper for a little heat
How Much Time Will You Need?
This chowder usually takes about 15 minutes to prepare and around 30 minutes to cook. So, you’ll have a comforting bowl of deliciousness ready in about 45 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Toss in the chopped onion and sauté until it turns translucent, which should take about 5 minutes. This will create a lovely base for your chowder!
2. Add Garlic & Potatoes:
Next, add the minced garlic and cook for another minute until it’s fragrant. Then, stir in the diced potatoes and thyme, cooking them together for 2-3 minutes. This helps get the flavors going.
3. Create the Base:
Now, sprinkle the flour over the vegetable mixture and stir well. Cook for about 2 minutes to eliminate any raw flour taste—it’s an important step for a creamy texture.
4. Add Broth & Bring to a Simmer:
Gradually whisk in the vegetable broth, making sure no lumps form. Bring this mixture to a boil, then reduce the heat to simmer gently.
5. Introduce Corn & Zucchini:
Add the corn kernels and diced zucchini to the pot. Let it simmer gently until the potatoes and vegetables are tender, which should take about 15 minutes. You’ll start to see everything come together beautifully!
6. Stir in the Cream:
Next, reduce the heat to low and stir in the heavy cream. Season with salt, black pepper, and the optional smoked paprika or cayenne pepper if you want a little kick. Warm it through but avoid boiling to keep it creamy.
7. Blend for Thickness (Optional):
If you like your chowder a bit thicker, use an immersion blender to puree about one-third of the soup right in the pot. Then stir to blend the texture. It’s optional, but it adds a nice creaminess!
8. Taste & Adjust:
Give your chowder a taste and adjust the seasoning as needed. You’re almost ready to enjoy!
9. Serve & Garnish:
Finally, ladle the chowder into bowls and garnish with fresh parsley or chives. Serve it hot and enjoy every creamy spoonful of your Summer Corn and Zucchini Chowder!
FAQs for Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn in This Recipe?
Absolutely! If fresh corn isn’t available, 3 cups of frozen corn kernels work perfectly. Just thaw them before adding to ensure even cooking. No need to worry about preparation—just toss them in when it’s time!
Can I Make This Chowder Ahead of Time?
Yes! You can prepare the chowder up to the point of adding cream and store it in the fridge for up to 2 days. When you’re ready to serve, reheat it on the stovetop and stir in the heavy cream just before serving to keep it nice and creamy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stovetop or in the microwave, adding a splash of broth or cream if needed to restore creaminess.
What Can I Use Instead of Heavy Cream?
If you’re looking for lighter options, you can substitute heavy cream with half-and-half or even coconut milk for a dairy-free twist. Plain yogurt can also work for a tangy flavor—just stir it in gently at the end!
