This creamy summer corn and zucchini chowder is like a hug in a bowl! With sweet corn and fresh zucchini, it’s a perfect dish for warm days. Plus, it’s super easy to make!
While cooking, the smell makes my kitchen feel cozy and inviting. I love enjoying it with a crusty piece of bread—it’s one of my favorite summer meals!
Key Ingredients & Substitutions
Corn: Fresh corn steals the show in this chowder! If you can’t find it, frozen corn works just as well. It will still give you that lovely sweetness. Canned corn can be used too, but ensure to drain it properly.
Zucchini: Zucchini adds a nice texture, but feel free to swap it for yellow squash if you prefer. You can also use more corn or add other veggies like carrots if you like a heartier chowder.
P potatoes: I prefer using starchy potatoes, like Yukon Gold, as they add creaminess. Russets are also great, but they can break down more easily. Just avoid waxy potatoes like red potatoes for this recipe.
Cream: Heavy cream gives a rich flavor, but if you want a lighter option, half-and-half or even evaporated milk can work. For a dairy-free version, try coconut milk—it’ll add a different flavor but is delicious!
What’s the Best Way to Blend the Chowder for Creaminess?
Blending part of the chowder is essential for that creamy texture. If you have an immersion blender, it’s the easiest option. Just blend away in the pot!
- If using a regular blender, let the soup cool slightly first. Fill the blender jar halfway to avoid splashes, and blend in batches.
- Blend until you achieve your desired creaminess, then return it to the pot. Always keep some chunky bits for texture!
Remember to blend carefully—hot liquid can create a little mess if the lid isn’t on tight!
Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Essential Ingredients:
- 4 ears of fresh corn, husked and kernels removed (or about 3 cups fresh/frozen corn kernels)
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium potatoes, peeled and diced
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- Salt and black pepper, to taste
Optional Garnishes:
- Chopped fresh parsley or chives
- Crispy bacon bits
- Shredded cheese
How Much Time Will You Need?
This delicious chowder takes about 30-40 minutes to prepare and cook. It includes about 10 minutes for chopping, followed by roughly 25-30 minutes for cooking the ingredients and letting the flavors blend together. Perfect for a warm summer day!
Step-by-Step Instructions:
1. Prepare the Base:
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted and fragrant. The combination of butter and oil creates a rich flavor that forms the perfect base for your chowder.
2. Sauté the Aromatics:
Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes, or until the onion is soft and translucent. This step brings out the aromatic flavors that will be the foundation of your chowder.
3. Add the Potatoes and Seasonings:
Stir in the diced potatoes and dried thyme. Cook for 2-3 minutes, mixing everything together. This ensures the potatoes pick up all the lovely flavors before adding the broth.
4. Cook the Broth:
Pour in the vegetable or chicken broth. Bring the mixture to a boil. Then, reduce the heat, cover, and let it simmer for about 10-12 minutes until the potatoes are tender.
5. Add Corn and Zucchini:
Mix in the corn kernels and diced zucchini. Cook for another 5-7 minutes until the veggies are tender but still bright. This keeps them flavorful and delicious!
6. Blend for Creaminess:
Using an immersion blender, carefully blend about half of the chowder directly in the pot to create a creamy texture, while leaving some chunks for heartiness. If you don’t have an immersion blender, transfer half of the chowder to a blender, blend until smooth, and then return it to the pot.
7. Add Cream and Season:
Stir in the heavy cream and season the chowder with salt and black pepper to taste. Heat gently, but avoid bringing it to a boil to prevent curdling.
8. Serve and Enjoy:
Serve the chowder hot, garnished with your choice of fresh herbs, crispy bacon bits, or shredded cheese. Enjoy it with warm crusty bread for a satisfying summer meal!
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn or Zucchini in This Recipe?
Absolutely! Frozen corn works wonderfully and saves prep time. Just add it straight into the pot without thawing. For frozen zucchini, it’s best to thaw and drain any excess moisture before adding it to the chowder for the best texture.
How Can I Make This Chowder Dairy-Free?
You can easily make this chowder dairy-free by substituting heavy cream with coconut milk or almond milk. For a thicker consistency, you can blend in some silken tofu or use a cashew cream as a rich alternative!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop, adding a splash of broth or water if it thickens too much. It can also be frozen for up to 3 months; just make sure to leave some space in the container for expansion!
Can I Customize the Vegetables in This Chowder?
Yes! This chowder is quite flexible. Feel free to add in other vegetables like carrots, bell peppers, or spinach. Just adjust cooking times slightly depending on how quickly they cook—add heartier veggies like carrots earlier and softer greens later!
