This creamy summer corn and zucchini chowder is a bowl of sunshine! Packed with sweet corn, fresh zucchini, and a touch of cream, it’s comforting and light at the same time.
I love how simple it is to make! Just throw everything in a pot, let it bubble, and you’ve got a delicious meal ready to go. Perfect for warm days when you want something tasty yet refreshing!
Key Ingredients & Substitutions
Corn: Fresh corn makes this chowder sweet and juicy. If corn isn’t in season, you can use frozen corn. It’s usually picked at peak freshness and tastes great!
Zucchini: Zucchini adds a nice texture and flavor. If you’re out of zucchini, yellow squash works too. They’re similar in taste and will cook the same way.
Heavy Cream: For a lighter option, substitute with coconut milk or half-and-half. The texture will change a bit, but it will still be creamy.
Potatoes: I like using Yukon Gold for their creamy texture, but russet or red potatoes are fine if that’s what you have. They add heartiness to the chowder.
How Do I Make the Perfect Roux for My Chowder?
Making a roux is crucial for thickening your chowder. It’s simple! Just remember to keep stirring. This is how to do it right:
- Start with a medium heat and melt the butter. The key is ensuring it doesn’t burn.
- Add flour and stir for 2 minutes. You want to cook it just enough to remove the raw flour taste.
- Mix it well before adding the broth. This prevents lumps and gives your chowder a smooth texture.
By following these steps, you’ll achieve that creamy consistency that makes chowder so comforting! Enjoy your cooking experience!
How to Make Creamy Summer Corn and Zucchini Chowder?
Ingredients You’ll Need:
Produce:
- 4 ears fresh corn, husked and kernels removed (or about 3 cups frozen corn)
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
For the Chowder Base:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
Seasonings:
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon cayenne pepper (optional, for subtle heat)
- 2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme)
For Garnish:
- Fresh chives or parsley, chopped for garnish
How Much Time Will You Need?
This creamy summer chowder takes about 30 minutes to prepare, plus additional time if you want it to simmer longer to develop flavors. It’s quick to make, perfect for those busy summer days when you want something light yet satisfying!
Step-by-Step Instructions:
1. Sauté the Base:
Start by melting the butter in a large pot over medium heat. Add the chopped onion and let it cook until it becomes soft and translucent, which should take about 5 minutes. Then, add the minced garlic and cook for another minute until you can smell its delightful aroma.
2. Create the Roux:
Now, it’s time to thicken your chowder! Stir in the flour, and cook for about 2 minutes while stirring frequently. This will create a roux that helps give your chowder a nice creamy texture later.
3. Add the Broth:
Gradually whisk in the vegetable broth, being careful to mix well and eliminate any lumps. This will form the base of your chowder.
4. Cook the Potatoes:
Add the diced potatoes to the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook until the potatoes are tender, around 10-12 minutes.
5. Add the Veggies:
Stir in the corn kernels, diced zucchini, thyme, salt, black pepper, smoked paprika, and cayenne pepper (if using). Let it simmer for another 8-10 minutes until the vegetables are tender and beautiful.
6. Blend for Creaminess:
Remove about 2 cups of the chowder and carefully blend it in a blender until smooth, or you can use an immersion blender directly in the pot. This step makes the chowder creamy without relying entirely on the heavy cream.
7. Incorporate the Cream:
Return the blended chowder back into the pot and stir in the heavy cream. Heat gently but make sure not to let it boil, as this can curdle the cream.
8. Taste and Adjust:
Take a moment to taste your chowder and adjust the seasonings if needed. If you like it saltier or spicier, feel free to add more of those seasonings.
9. Serve and Enjoy:
Your creamy summer corn and zucchini chowder is ready! Serve it hot in bowls, garnished with fresh chopped chives or parsley for that extra pop of flavor. Enjoy this delicious, comforting dish!
Frequently Asked Questions (FAQ)
Can I Use Canned Corn Instead of Fresh or Frozen?
Absolutely! If you’re using canned corn, just drain and rinse it before adding it to the chowder. Add it towards the end of the cooking process to prevent it from getting too mushy, heating it through for a few minutes.
How Can I Make This Recipe Vegan?
To make the chowder vegan, simply substitute the heavy cream with coconut milk or a plant-based cream. Use olive oil instead of butter, and ensure your vegetable broth is vegan-friendly.
Can I Add Other Vegetables to the Chowder?
Yes, feel free to get creative! Spinach, carrots, or bell peppers work great. Just remember to chop them into small pieces and adjust the cooking time accordingly, depending on how long they need to become tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or microwave, adding a splash of broth or cream if the chowder has thickened.
