This creamy summer corn and zucchini chowder is the perfect bowl of sunshine! It’s packed with sweet corn and tender zucchini, making it fresh and tasty.
Making this chowder is super easy, and it warms you right up on a breezy day. I love serving it with some crusty bread for dipping. Yum! 😋
Key Ingredients & Substitutions
Corn: Fresh corn makes this chowder shine. You can use frozen corn if fresh isn’t available. Just add it directly to the pot; no need to thaw!
Zucchini: Fresh zucchini adds a lovely texture. If you prefer, summer squash or yellow squash work well too. Just make sure the size is roughly the same.
Broth: I like using vegetable broth for a vegetarian option. Chicken broth adds a rich flavor, so choose what fits your preference!
Half-and-half: If you’re looking to lighten the recipe, swap half-and-half for whole milk or use a plant-based milk like almond or oat. It will slightly change the flavor but will still be delicious!
How Do I Ensure My Chowder is Creamy and Lumps-Free?
A creamy chowder is all about proper technique when adding the flour and broth. Here are some tips:
- After sautéing the vegetables, sprinkle on the flour and stir well. This helps avoid lumps.
- When adding the broth, do it gradually while stirring constantly. This will keep the mixture smooth.
- Once you add the dairy, keep the heat moderate. This prevents curdling and keeps your chowder silky!
Finally, be sure to not bring it to a boil after adding the milk or cream. Just let it gently warm through!
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, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth or chicken broth
- 1 cup half-and-half or whole milk
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1/4 teaspoon smoked paprika (optional)
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This chowder takes about 15 minutes to prep and 30 minutes to cook, so you’re looking at around 45 minutes total. It’s a quick and satisfying dish perfect for lunch or dinner!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrot, and garlic. Sauté everything for about 5 minutes until the onions are soft and fragrant. This step brings out wonderful flavors!
2. Add Zucchini and Corn:
Now, stir in the diced zucchini and corn kernels. Give it a gentle stir and cook everything together for another 3-4 minutes. The veggies will brighten in color and start to soften!
3. Make it Thick:
Sprinkle the flour over the vegetable mix and stir well to coat everything. Cook for about 1-2 minutes; this helps reduce that raw flour taste and thickens the chowder.
4. Pour in the Broth:
Gradually pour in the broth while stirring constantly. This is key to preventing any lumps from forming! Add in the dried thyme for an extra flavor punch.
5. Simmer Away:
Bring the mixture to a gentle simmer. Let everything bubble together for about 10 minutes until the vegetables are tender and the chowder starts to thicken. You should smell the wonderful aromas wafting up!
6. Cream it Up:
Now it’s time for the creamy element! Stir in the half-and-half or milk and allow it to cook for another 3-4 minutes. Remember, avoid boiling this part to keep your chowder nice and creamy!
7. Season to Taste:
Taste your chowder and season with salt, black pepper, and add a dash of smoked paprika if you like. Stir well and get ready to enjoy!
8. Serve and Garnish:
Remove the pot from heat. Ladle the chowder into bowls and garnish with freshly chopped parsley or cilantro for a burst of color and flavor.
9. Enjoy!
Serve warm with some crusty bread or your favorite side. Dive in and enjoy this creamy, fresh summer chowder made with sweet corn and tender zucchini!
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Canned or Frozen Corn Instead of Fresh?
Yes, you can absolutely use canned or frozen corn! If using canned, just drain and rinse before adding, and if using frozen, there’s no need to thaw – add it directly to the pot!
How Can I Adjust the Thickness of the Chowder?
If you prefer a thicker chowder, you can add a little extra flour during step 3. Alternatively, if it’s too thick, just stir in more broth or milk until you reach your desired consistency.
Can I Make This Recipe Vegan?
Absolutely! To make this chowder vegan, substitute the butter with oil, use plant-based milk or coconut milk instead of half-and-half, and ensure your broth is vegetable-based. It’ll still be delicious!
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, stirring occasionally to prevent hot spots.
