This Easy Summer Corn and Zucchini Chowder is a light and tasty way to enjoy summer veggies! With fresh corn, zucchini, and creamy goodness, it’s a bowl of joy.
Whenever I make this chowder, it’s a hit! Plus, it’s super easy to whip up, so I spend less time cooking and more time enjoying the sunny weather!
I love serving it hot or cold, depending on my mood. It’s like a warm hug on a chilly day or a refreshing treat on a hot afternoon!
Key Ingredients & Substitutions
Corn: Fresh corn adds sweetness and crunch. If fresh corn isn’t available, use frozen or canned corn. For a fun twist, try using roasted corn for a smoky flavor!
Zucchini: This veggie brings a light, fresh texture to the chowder. If you don’t have zucchini, yellow squash works well too. I sometimes throw in diced bell peppers for extra color!
Vegetable Broth: Use vegetable or chicken broth based on your preference. Low-sodium versions allow better control over saltiness, which is something I prefer.
Cream: Heavy cream lends richness, but you could substitute half-and-half for a lighter option. For dairy-free chowder, almond or coconut milk can also work, just adjust spices for flavor balance.
Thyme: Fresh thyme adds a lovely flavor, but dried thyme is a great substitute. Just remember to use less, about half the amount, as dried herbs are more concentrated.
How Do I Get the Perfect Creamy Consistency?
Getting the chowder creamy while keeping some texture can be tricky. Here’s how to do it:
- Start by making a roux with butter and flour. This thickens the chowder and gives it that creamy base.
- When adding broth, whisk gently to dissolve the roux completely. This prevents lumps and ensures smoothness.
- Using an immersion blender is my favorite way to achieve the desired consistency! Blending only half allows for creamy and chunky bits, which adds depth to each bite.
- Finally, stirring in heavy cream (or your substitute) at the end helps maintain creaminess without cooking it down too much!
With these tips, you’ll have a delightful chowder every time! Enjoy your cooking!
Easy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
- 4 ears fresh corn, kernels removed (or about 3 cups fresh/frozen corn kernels)
- 2 medium zucchinis, diced
- 1 small onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or half-and-half for lighter chowder)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: pinch of smoked paprika or cayenne pepper for mild heat
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-25 minutes of cooking time. So, you’ll be enjoying your delicious chowder in about 40 minutes total!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the diced onion, carrot, and minced garlic. Sauté them together until the vegetables are softened, which should take about 5 minutes. You want them to be fragrant and tender!
2. Make the Roux:
Next, sprinkle the flour over the sautéed veggies. Stir continuously for about 1-2 minutes, letting the flour cook lightly until it turns a golden color. This is your roux, which helps thicken the chowder!
3. Add the Broth and Veggies:
Slowly whisk in the vegetable broth, making sure there are no lumps. Now, it’s time to add the fresh corn kernels and diced zucchini. Stir everything together well!
4. Season and Simmer:
Stir in the thyme, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10-15 minutes until the vegetables are tender and the flavors meld beautifully. This is where the magic happens!
5. Blend It Up:
To thicken the chowder while keeping some texture, use an immersion blender to partially puree it. If you don’t have one, no problem! Just transfer half of the chowder to a blender, pulse it until smooth, and return it to the pot.
6. Add Cream:
Now, stir in the heavy cream and let it warm through for another 3-5 minutes. This will create that rich, creamy goodness! Make sure to taste and adjust the seasoning if needed.
7. Garnish and Serve:
Ladle the chowder into bowls and garnish with fresh parsley or cilantro. Sprinkle a pinch of smoked paprika or cayenne for some extra flavor if you like! Serve hot and enjoy this delightful taste of summer!
This chowder is perfect as a light lunch or cozy dinner, celebrating sweet corn and tender zucchini with a creamy base. Happy cooking!
FAQ for Easy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works perfectly in this recipe. Just add it in the same amount, and there’s no need to thaw it before using. It’ll cook up nicely in the chowder.
How Can I Make This Chowder Vegan?
To make this chowder vegan, simply substitute the heavy cream with coconut milk or a non-dairy cream alternative. For the butter, you can use olive oil or vegan butter. Always check your broth to ensure it’s vegetable-based!
Can I Add Other Vegetables to This Chowder?
Yes! This chowder is incredibly versatile. Feel free to add diced potatoes, bell peppers, or even spinach for extra nutrition. Just adjust the cooking time to ensure all vegetables are tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or more cream as needed to refresh the texture!
