This Zucchini Corn Chowder is a warm and cozy bowl of pure goodness! It’s packed with sweet corn, fresh zucchini, and creamy flavor that’s hard to resist.
I love how easy it is to make, just toss everything in a pot and let it bubble away. Perfect for a chilly day when you want something comforting. Plus, it’s a sneaky way to get more veggies in your meal! 🥒🌽
Key Ingredients & Substitutions
Butter or Olive Oil: I love using butter for richness, but olive oil is a great alternative if you’re looking for a lighter option or want a dairy-free chowder.
Onion: Medium onion gives a sweet base to the chowder. If you’re not a fan of onions, you can use shallots or even leeks for a different flavor.
Zucchini: Fresh zucchini is key! If it’s out of season, you can use yellow squash or even frozen zucchini, though fresh gives the best texture.
Corn: Fresh corn adds sweetness. You can use canned corn if fresh isn’t available, but rinse it to remove excess salt.
Heavy Cream or Half-and-Half: For richness, heavy cream is my go-to, but half-and-half can work too for a lighter chowder. For a vegan option, try coconut milk or cashew cream.
How Do I Get Creaminess Without Curdling the Soup?
To achieve a velvety texture without curdling your chowder, follow these tips:
- Lower the heat when adding cream. High heat can cause it to curdle.
- Blend part of the soup. This adds creaminess while maintaining some texture.
- Wait until the soup is done cooking before adding the cream, which helps keep it stable.
By using these techniques, your chowder will come out smooth and delicious every time!
Delicious Zucchini Corn Chowder Recipe
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons butter or olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium zucchinis, diced
Corn and Potatoes:
- 3 ears corn, kernels cut off (or about 3 cups frozen corn)
- 2 medium potatoes, peeled and diced
Liquids and Seasonings:
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/4 teaspoon smoked paprika or cayenne pepper (optional, for a subtle kick)
Garnishes:
- Fresh parsley or chives, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This delightful chowder will take about 10 minutes to prep and around 30 minutes to cook. In total, you’re looking at about 40 minutes from start to finish. So, grab your ingredients and let’s get cooking!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, add the butter or olive oil and heat it over medium heat until melted and shimmering. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and soft, which will take about 5-7 minutes. After that, add the minced garlic and cook for just 1 more minute until it smells wonderful!
2. Add Potatoes and Corn:
Now, stir in the diced potatoes and corn kernels, cooking them for about 3-4 minutes. This step helps to start softening those veggies and brings out their sweetness.
3. Broth and Simmer:
Next, pour in the broth and add the thyme. Season with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender, which will take about 15 minutes.
4. Incorporate Zucchini:
Once the potatoes are soft, it’s time to add the diced zucchini. Cook this for another 5-7 minutes until the zucchini is tender yet still vibrant in color.
5. Blend for Creaminess:
Take about 1-2 cups of the soup from the pot and blend it until smooth using a blender or an immersion blender. Return this creamy mix back to the pot to thicken your chowder, ensuring that it maintains some chunkiness.
6. Final Touches:
Stir in the heavy cream or half-and-half, giving it a beautiful, creamy texture. Season again with extra salt, pepper, and a sprinkle of smoked paprika or cayenne if you’re feeling adventurous!
7. Serve and Enjoy:
Warm the chowder gently over low heat, being careful not to boil it now that the cream is in! Once everything is heated through, it’s time to serve hot. Garnish your chowder with fresh parsley or chives and enjoy it alongside some crusty bread. Perfect for dipping!
This zucchini corn chowder is creamy, comforting, and packed with fresh summer vegetables—ideal for cozy lunches or dinners!
Can I Use Canned Corn Instead of Fresh?
Absolutely! If fresh corn isn’t available, you can substitute with canned corn. Just be sure to drain and rinse it to reduce excess sodium and enhance the flavor.
How Can I Make This Chowder Dairy-Free?
To make the chowder dairy-free, swap out the heavy cream or half-and-half for coconut milk or a dairy-free cream alternative. Both options will add a lovely creaminess without the dairy!
Can I Freeze Leftover Chowder?
Yes, Zucchini Corn Chowder freezes well! Just let it cool completely and store it in an airtight container. It will keep in the freezer for about 2-3 months. When ready to eat, thaw it overnight in the fridge and reheat gently on the stove.
What Else Can I Add for Extra Flavor?
Feel free to incorporate additional spices, such as cumin or paprika for warmth, or toss in some diced bell peppers or carrots for added sweetness and nutrition!