This creamy summer corn and zucchini chowder is a lovely dish packed with fresh flavors! Sweet corn, tender zucchini, and herbs come together in a warm bowl of goodness that’s perfect for hot days.
Just picture it: a bowl of this chowder topped with a sprinkle of fresh herbs makes for a cozy lunch. I love to enjoy it with crusty bread—it’s a delightful summer treat! 🌽🥒
Key Ingredients & Substitutions
Corn: Fresh corn is the star of this chowder! But if you can’t get fresh, feel free to use frozen corn—it’s just as sweet and convenient. I often stock up on frozen corn for recipes like this!
Zucchini: Fresh zucchini adds a lovely texture. If you want to switch it up, yellow squash works really well too! Just make sure whichever you use is firm and not too soft.
Half-and-Half vs. Heavy Cream: Half-and-half gives the chowder creaminess without being too rich. If you want a really decadent flavor, you could use heavy cream. I like to keep it light with half-and-half!
Potatoes: Diced potatoes help to thicken the chowder and add heartiness. Yukon gold or red potatoes are great. If you’re in a hurry, try adding instant potatoes for a quick fix!
How Do You Make a Roux for This Chowder?
The roux is a key part of thickening the chowder. Here’s the simple way to do it:
- In a pan, melt butter over medium heat.
- Add flour and whisk constantly for 1-2 minutes. It should look smooth and slightly bubbly.
- Gradually add milk or cream, whisking consistently to avoid lumps. Keep stirring until the mixture thickens—about 3-5 minutes.
This roux adds a rich creamy base that makes the chowder deliciously satisfying! Just remember to whisk continuously to keep it smooth—it’s easier than it sounds!
Creamy Summer Corn and Zucchini Chowder
Ingredients List:
Vegetables:
- 4 cups fresh corn kernels (about 4-5 ears of corn)
- 2 medium zucchinis, diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
Cooking Essentials:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth or chicken broth
- 1 cup half-and-half or heavy cream
- 2 tablespoons olive oil
Seasonings:
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley or chives for garnish
How Much Time Will You Need?
This chowder takes about 30 minutes to prepare and cook. It’s a quick and delightful dish, perfect for enjoying on warm summer days!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, which should take about 5 minutes. Then, toss in the minced garlic and cook for an additional minute until it’s fragrant. Yum!
2. Add Corn and Potatoes:
Next, add the diced potatoes and fresh corn kernels to the pot. Give everything a good stir to combine those lovely flavors!
3. Simmer the Base:
Pour in the vegetable broth (or chicken broth if you prefer) and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are nice and tender.
4. Make the Roux:
While that’s cooking, take a separate pan and melt the butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes, whisking constantly to create a smooth roux.
5. Incorporate the Cream:
Gradually whisk in the half-and-half or heavy cream into your roux. Keep stirring until the mixture thickens up, which should take around 3-5 minutes. This will make your chowder delightfully creamy!
6. Add Zucchini:
If you’d like your zucchini a little tender but still firm, quickly sauté it in olive oil before placing it into the chowder. Alternatively, you can simply add it raw to the pot. Either way, stir the zucchini into the soup mixture.
7. Combine and Season:
Slowly stir the creamy mixture from the pan into the soup pot. Add in the fresh thyme, then season your chowder with salt and freshly ground black pepper to taste. Let everything simmer together for another 5 minutes to meld those incredible flavors.
8. Serve and Enjoy:
Remove the pot from the heat and serve your delicious chowder hot! Don’t forget to garnish each bowl with some fresh parsley or chives to add a pop of color.
Enjoy your creamy, fresh summer corn and zucchini chowder! It’s the perfect way to savor the flavors of summer in every spoonful. 🌽🥒
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Canned or Frozen Corn Instead of Fresh?
Absolutely! You can substitute canned or frozen corn for fresh. If using canned, be sure to drain it first. If using frozen, simply add it during the last few minutes of simmering to warm it through.
How Can I Make This Chowder Dairy-Free?
To make this chowder dairy-free, substitute the half-and-half or heavy cream with coconut milk or a non-dairy cream alternative. Use a dairy-free butter for the roux, and everything else can remain the same!
Can I Add Other Vegetables to This Chowder?
Yes, feel free to get creative! Carrots, bell peppers, or spinach would be great additions. Just make sure to chop them into similar sizes as the other veggies so they cook evenly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or microwave in portions until heated through. If it thickens too much while stored, you can add a splash of broth or water to loosen it up!
