This Summer Corn and Zucchini Chowder is a warm, comforting dish filled with sweet corn and tender zucchini. It’s creamy, tasty, and perfect for using up fresh summer veggies!
You can easily whip up this chowder in less than an hour. I love serving it with some crusty bread for dipping. Let’s be real, who doesn’t enjoy a good dip? 😄
Key Ingredients & Substitutions
Corn: Fresh corn gives the chowder a lovely sweetness and texture. If you can’t find fresh, frozen corn is a great substitute. It also saves time when you’re in a pinch.
Zucchini: This veggie adds a nice, mild flavor and crunch. If you’re not a fan of zucchini, try using yellow squash or even diced carrots for a different twist.
Potatoes: They make the chowder heartier. I like using Yukon Gold for their creamy texture. Red potatoes work too but might not mash as well. For a lighter option, consider using cauliflower.
Heavy cream: While this adds richness, you can use half-and-half or even coconut milk for a dairy-free version. Almond milk is another lighter option, but it may change the flavor a bit.
What’s the Best Way to Prepare the Vegetables for Chowder?
Proper preparation of your vegetables can make a big difference in your chowder. Here’s my go-to method:
- Start by peeling and dicing the potatoes. Keeping them to a small, even size ensures they cook uniformly.
- For corn, if using fresh ears, use a sharp knife to cut the kernels off the cob. It’s easy and gives a beautiful texture.
- Dice the onions and zucchinis, keeping the pieces about the same size as the potatoes.
This way, the cooking time will be consistent, and all veggies will blend beautifully in your chowder. Happy cooking!
Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 ears fresh corn, kernels removed (or about 3 cups frozen corn)
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This delightful chowder takes about 10 minutes to prep, and then around 30 minutes to cook. So, you’ll have a delicious meal ready in just about 40 minutes. Perfect for a busy summer night!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, combine the butter and olive oil over medium heat. Add the finely chopped onion and cook until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and let it cook for an additional minute until you can smell that yummy garlic aroma.
2. Add the Vegetables:
Now, it’s time to add the diced potatoes, thyme, and corn kernels to the pot. Stir everything together and let it cook for about 3 minutes, giving the veggies a little chance to mingle and soak up the flavors.
3. Thicken the Chowder:
Sprinkle the flour over the veggies and stir it well to coat them. This will help thicken up our chowder as it cooks. Make sure everything is mixed together nicely!
4. Bring to a Boil:
Gradually pour the broth into the pot while stirring continuously to prevent any lumps from forming. Bring the mixture to a gentle boil, and then reduce the heat to let it simmer for about 15 minutes, or until the potatoes are tender.
5. Add the Zucchini:
Add the diced zucchini to the pot and cook for another 5-7 minutes. You want the zucchini to be tender but still have a little crunch. It’s a delightful addition!
6. Stir in the Cream:
Lower the heat to low and mix in the heavy cream (or half-and-half). Heat everything through, but be careful not to let it boil. We want to keep that creamy texture!
7. Season & Serve:
Take a moment to taste your chowder and season it with salt and pepper to your liking. Once you’re happy with the flavor, it’s time to serve!
8. Garnish & Enjoy:
Serve the chowder hot, topped with some fresh parsley or chives for a pop of color and flavor. And if you want a little extra treat, enjoy it with some warm crusty bread. Yum!
This chowder beautifully showcases the sweet corn and the mild zucchini, bringing you a creamy, comforting dish that’s perfect for light summer evenings. Enjoy your cooking adventure!
FAQ for Summer Corn and Zucchini Chowder
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn! Just drain and rinse it before adding it to the recipe. You can add it during the last 5 minutes of cooking, as it’s already cooked and just needs to be heated through.
Can I Make This Chowder Vegan?
Absolutely! You can substitute the butter with olive oil or vegan butter, and use coconut milk or a plant-based cream instead of heavy cream. Just make sure your broth is also vegan.
What’s the Best Way to Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove; you may want to add a splash of broth or cream to restore its creamy consistency.
Can I Add Other Vegetables to the Chowder?
Definitely! Feel free to add other veggies like bell peppers, carrots, or spinach. Just adjust the cooking time accordingly so that all vegetables are cooked to your desired tenderness.
