This creamy summer chowder combines sweet corn and tender zucchini for a deliciously simple dish. It’s like a warm hug in a bowl, perfect for hot days!
I love how quickly this chowder comes together; just chop, sauté, and blend. It’s so satisfying that I often make extra to enjoy for lunch the next day!
Key Ingredients & Substitutions
Fresh Corn: Use sweet summer corn for the best flavor. If you can’t find fresh, frozen corn works in a pinch, but avoid canned corn for this recipe as it’s often too soft.
Zucchini: This vegetable adds texture. If zucchini isn’t available, yellow squash is a good substitute, or even chopped carrots for a different twist.
Broth: Vegetable broth gives a lighter taste, but chicken broth can work well if you’re not making it vegetarian. Low-sodium options are great if you’re mindful of salt.
Milk or Half-and-Half: If you prefer a lighter option, opt for almond milk or oat milk instead of dairy. Just ensure you choose unsweetened varieties to maintain the flavor balance.
Potato: This ingredient adds creaminess. If you’re avoiding starch, you can skip it or use cauliflower for a low-carb alternative.
How Do You Get the Perfect Consistency in Chowder?
The texture of chowder is key for a comforting experience. To achieve that perfect balance, following some simple steps can help:
- Start by making a roux with butter and flour. Cook it just long enough to eliminate the raw flour taste, about 1-2 minutes.
- When adding the broth, whisk slowly to avoid lumps. This will keep your chowder smooth.
- To blend, using an immersion blender allows you to control how creamy you want your chowder. Blend just enough to break down some of the corn and zucchini but leave chunks for texture.
- Remember to add milk at the end and warm, rather than boiling, to keep it creamy and not curdled.
With these tips, you’ll be able to make a delicious chowder that’s creamy and satisfying!
Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
- 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
- 3 cups vegetable broth (or chicken broth)
- 1 cup whole milk or half-and-half
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 medium potato, peeled and diced (optional, for thickness)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 30 minutes to cook, so a total of about 40 minutes. It’s quick enough for a weeknight dinner but tastes so good, you’ll want to share it with guests!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot, melt the butter over medium heat. Once it’s melted and bubbling, add the chopped onion. Cook it for about 4-5 minutes, stirring occasionally, until the onion becomes translucent. Then, add the minced garlic and cook for another 1 minute until it’s fragrant.
2. Make the Roux:
Next, stir in the flour. Cook this mixture for about 1-2 minutes, stirring continuously to create a roux, which will help thicken your chowder.
3. Add Broth and Potatoes:
Slowly whisk in the vegetable (or chicken) broth to create a smooth base. Make sure there are no lumps! If you’re using the potato for extra thickness, add it now. Bring the mixture to a boil and then lower the heat, letting it simmer for about 10-12 minutes until the potato is tender.
4. Add Corn and Zucchini:
Add the fresh corn kernels, diced zucchini, and thyme to the pot. Continue to simmer for another 8-10 minutes until the vegetables are tender but still bright.
5. Blend for Creaminess:
Using an immersion blender, blend the chowder directly in the pot until you reach your desired creaminess. Leave some chunks for texture! If you don’t have an immersion blender, you can carefully transfer half of the soup to a regular blender, purée it, and return it to the pot.
6. Finish with Milk:
Stir in the milk or half-and-half to add creaminess. Gently warm it through without boiling. Don’t forget to season it with salt and pepper to taste!
7. Serve and Enjoy:
Ladle the chowder into bowls and garnish with freshly chopped parsley or chives for a pop of color. Serve warm and enjoy this delightful summer dish!
This creamy, fresh-tasting chowder is excellent as a light lunch or a comforting dinner any time of year! Enjoy every spoonful!
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute and is usually frozen at peak freshness. Use the same amount as called for in the recipe. Just add it directly to the pot without thawing first!
Can I Make This Chowder Vegan?
Yes, you can! Simply use plant-based butter and replace the milk or half-and-half with a non-dairy milk alternative like almond milk or coconut cream. Make sure to use vegetable broth as well!
How Should I Store Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if it thickens too much.
What Can I Add for Extra Flavor?
For added depth, consider including ingredients like diced bell peppers, fresh basil, or a pinch of cayenne pepper for a little heat. You can also squeeze in some lemon juice before serving for a bright finish!
