This creamy summer chowder is a burst of flavor! Made with sweet corn and tender zucchini, it’s like sunshine in a bowl. Perfect for warm days or any time you crave something fresh!
Don’t forget the tasty herbs that make it all come together! I love enjoying this chowder with some crusty bread—it’s the ultimate summer comfort food.
Key Ingredients & Substitutions
Corn: Fresh corn gives the chowder a sweet flavor and pop. If fresh isn’t available, you can use frozen corn—just thaw it first. Canned corn works too but may alter the taste slightly.
Zucchini: Zucchini is perfect for this dish, providing a tender texture. If zucchini isn’t in season, try using yellow squash instead for a similar feel.
Potatoes: I love adding Yukon Gold for their creaminess. If you’re avoiding starch, cauliflower could be a good low-carb substitute; just blend it well for that creamy base.
Heavy Cream: While I prefer the richness of heavy cream, half-and-half is a lighter option. For a dairy-free version, try coconut milk or cashew cream—both can add a delicious twist!
Herbs: Fresh thyme adds depth, but feel free to use Italian seasoning or even basil for a different flavor profile.
How Do I Get the Perfect Creamy Texture?
A creamy texture is essential for this chowder, and using an immersion blender is a great technique. Here’s how to do it:
- Blend only about half of the soup. This keeps some chunky vegetables, which adds heartiness.
- If you don’t have an immersion blender, carefully transfer a portion to a regular blender, puree it, then return it to the pot.
- Be cautious with hot liquids to prevent splattering; blending in small batches helps!
Following these steps will ensure that your chowder is both creamy and satisfying, just like summer days should be! Enjoy your cooking!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 cups fresh corn kernels (about 4-5 ears of corn)
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, chopped for garnish
How Much Time Will You Need?
This delicious chowder takes approximately 10 minutes for prep and about 30-40 minutes to cook. You can have a warm, comforting bowl ready in about an hour—perfect for a quick weeknight meal or a cozy weekend treat!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil and butter over medium heat until melted and shimmering. Add the finely chopped onion and minced garlic. Sauté this mixture for about 3-4 minutes, or until the onion becomes fragrant and translucent.
2. Cook the Potatoes:
Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally. This helps them to begin softening before adding the other vegetables.
3. Add Corn and Zucchini:
Next, stir in the corn kernels and diced zucchini. Cook for an additional 3-4 minutes, just until they begin to soften and release their natural flavors into the mixture.
4. Simmer the Chowder:
Pour in the broth and add the thyme, salt, and pepper. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are fully tender, which should take about 15-20 minutes.
5. Puree for Creaminess:
Using an immersion blender, carefully puree about half of the soup to achieve a creamy texture while still leaving some chunky pieces for variety. If you don’t have an immersion blender, you can transfer half of the soup to a regular blender—just be cautious with hot liquids!
6. Finish with Cream:
Stir in the heavy cream (or half-and-half) and taste the chowder, adjusting seasoning with more salt and pepper as needed. Warm the chowder through for about 3-5 minutes, but avoid boiling.
7. Serve and Enjoy:
Serve the chowder hot, garnished with fresh chives or parsley. Pair it with some crusty bread to soak up all the delicious flavors. Enjoy your comforting bowl of creamy summer goodness!
Can I Use Frozen Corn for This Recipe?
Absolutely! Frozen corn is a convenient substitute and will work just as well in this chowder. Just be sure to thaw it beforehand, or you can add it directly to the pot; it might just require a couple of extra minutes to cook through.
How Can I Make This Chowder Vegetarian?
It’s already vegetarian as it uses vegetable broth! Just ensure that any ingredients you may add (like broth or additional toppings) are also vegetarian-friendly.
Can I Make This Chowder Dairy-Free?
Yes! For a dairy-free version, you can substitute the heavy cream with coconut milk or a plant-based cream alternative. This will add a subtle coconut flavor while maintaining creaminess!
How Should I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or broth if it thickens too much. Stir occasionally for even heating!
