This creamy summer chowder is the perfect way to enjoy fresh corn and zucchini! With a rich, velvety taste, it feels like a warm hug on a sunny day. 🌽🥒
Making this chowder is a breeze! I love how the natural sweetness of the corn shines through, and it’s a great way to sneak in some veggies. Serve it with crusty bread, and you’re all set!
Key Ingredients & Substitutions
Fresh Corn: The star of this chowder! Fresh corn gives a sweet, crunchy bite. If you can’t get fresh corn, frozen corn is a great alternative. Just use about the same amount, around 3 cups!
Zucchini: Zucchini adds texture and moisture. If you want to switch things up, yellow squash works nicely as a substitute. It has a similar flavor and texture!
Heavy Cream: For that creamy goodness, heavy cream is best. If you’re looking for a lighter option, half-and-half or even coconut milk can work, though the flavor will differ slightly.
Vegetable Broth: This adds depth to the chowder. Use chicken broth instead if you don’t need it to be vegetarian. Homemade broth gives it a nice homemade taste!
Potatoes: They provide heartiness and thicken the chowder. If you’re keeping it low-carb, cauliflower can be a good substitute—they boil down nicely into the soup.
How Do I Make Sure My Chowder is Creamy and Not Watery?
The key to a creamy chowder is the roux and the timing of adding the ingredients. Start by cooking the flour and butter together until light and smooth; this forms the base for your chowder. Then, here’s how to keep it creamy:
- Don’t rush adding the cream! Whisk it slowly into the roux for the best texture.
- Add the corn and simmer it shortly; too long can make it mushy, losing that fresh bite.
- If your chowder seems too thin, let it simmer a bit more to thicken or add more flour but in small amounts.
Mismatched texture can happen but don’t worry; just cook a little longer for that perfect creamy consistency.
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 ears fresh corn, kernels removed (about 3 cups)
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 2 medium potatoes, peeled and diced
For Creaminess:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
Seasoning:
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Optional Garnish:
- Chopped fresh parsley or chives
How Much Time Will You Need?
This chowder takes about 10 minutes to prep and 30 minutes to cook, making it a quick and satisfying meal. In total, you’ll be ready to enjoy your chowder in under an hour, perfect for those busy summer days!
Step-by-Step Instructions:
1. Prepare the Corn:
Start by carefully removing the kernels from each ear of corn. You’ll want about 3 cups of corn. Set the kernels aside for later, and if you’d like some extra flavor in your chowder, save the cobs!
2. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, which should take about 5 minutes. Next, add the minced garlic and cook for another minute until fragrant.
3. Add Vegetables:
Stir in the diced zucchinis and potatoes, cooking them for about 5 minutes while stirring occasionally. This step helps soften the veggies and develop their flavors.
4. Incorporate Broth:
If you are using them, add the reserved corn cobs to the pot for extra flavor. Then, pour in the vegetable (or chicken) broth, and bring everything to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender. Remove the corn cobs at the end.
5. Make the Roux:
In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a pale roux, cooking it for about 1-2 minutes. This will help thicken the chowder later on.
6. Combine with Cream:
Slowly whisk the heavy cream into the roux mixture, making sure it’s smooth. We want a creamy base to add to our soup!
7. Mix it All Together:
Pour the roux into the pot with the cooked veggies and broth, stirring gently to combine everything. Then, add the corn kernels and thyme, giving it a good mix.
8. Final Cooking:
Let the chowder simmer on low for another 5-7 minutes, until it thickens and is heated through. Stir occasionally to prevent it from sticking to the bottom.
9. Season and Serve:
Finally, taste the chowder and season it with salt and freshly ground black pepper to your liking. Ladle it into bowls and garnish with fresh parsley or chives if desired. Serve warm with crusty bread for the perfect meal!
Enjoy your delicious, creamy summer corn and zucchini chowder that’s sure to impress!
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn Instead of Fresh?
Absolutely! If you can’t find fresh corn, frozen corn works perfectly. Just use about 3 cups of frozen corn without needing to thaw it beforehand. Add it in at the same time as the fresh corn kernels.
How Can I Make This Recipe Dairy-Free?
To make this chowder dairy-free, substitute the heavy cream with coconut milk or a plant-based cream alternative. You can also use vegetable broth with a splash of almond or cashew milk for added creaminess. Just be mindful of the flavor changes!
Can I Make This Chowder Ahead of Time?
Yes, you can definitely make this chowder in advance. It keeps well in the fridge for up to 3 days! Just reheat it gently on the stove, and add a bit of extra cream if it thickens up too much.
What Should I Serve with the Chowder?
This chowder pairs wonderfully with crusty bread or a fresh salad. You can also serve it with a simple side of grilled shrimp or a light sandwich for a complete meal!
