This bright and tasty chowder is perfect for summer! It’s made with fresh corn and zucchini, giving it a light and creamy texture that’s just so comforting.
I love how quick it comes together—just veggies, some broth, and a touch of cream. It’s a great way to use up all that summer produce. Plus, it makes your kitchen smell amazing! 🌽😋
Key Ingredients & Substitutions
Corn: Fresh corn is lovely for this chowder, but if it’s out of season, frozen corn works great too. Just make sure it’s organic to avoid GMOs!
Zucchini: If you don’t have zucchini, yellow squash can be a nice swap. They have a similar texture and flavor, so you won’t miss anything!
Potatoes: The potatoes add creaminess, but you can skip them if you’re watching carbs. Try cauliflower for a lighter texture instead!
Milk/Half-and-Half: You can use coconut milk or almond milk for a dairy-free option. They lend a nice subtly sweet flavor without overpowering the dish.
Thyme: Fresh thyme is best, but dried thyme works too. Just cut down the amount to a fraction (about 1/3 teaspoon) as dried herbs are stronger.
How Do You Make the Best Chowder Texture?
Getting that creamy texture is essential for a good chowder. If you want it thicker, blending part of the soup helps create that rich feel. Here’s how to do it right:
- Use an immersion blender directly in the pot to puree some of the soup.
- If you prefer a more uniform texture, let half cool, blend it, and stir it back in.
- For a chunkier chowder, blend less; you can even just mash some potatoes with a fork.
Remember, blending enhances the creaminess without needing heavy cream while still letting the vibrant veggies shine!
Easy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 ears fresh corn, kernels removed (or about 3 cups frozen/fresh corn kernels)
- 2 medium zucchinis, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth)
- 1 cup potatoes, peeled and diced (optional for thickness)
- 1 cup milk or half-and-half
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- 1 teaspoon dried thyme or fresh thyme leaves
- 1/4 teaspoon smoked paprika (optional)
For Garnish:
- Fresh parsley or chives, chopped
How Much Time Will You Need?
This delicious chowder takes about 10 minutes of prep time and 25-30 minutes of cooking time. In just under an hour, you’ll have a warm, comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and sauté for about 5 minutes until it turns translucent. This will create a lovely base for your chowder!
2. Add the Garlic:
Throw in the minced garlic and cook for another minute until it becomes fragrant. You want to avoid burning it, so just watch carefully!
3. Combine the Veggies:
Next, add in the diced potatoes (if using), corn kernels, and diced zucchini. Give everything a good stir to combine all the flavors.
4. Simmer the Chowder:
Pour in the vegetable broth and bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender. This is when all the flavors meld together beautifully!
5. Blend for Creaminess:
Using an immersion blender, blend about half of the chowder until it’s slightly thickened, but still has some chunky bits. If you don’t have an immersion blender, transfer half to a regular blender, puree it, and then return it to the pot.
6. Final Touches:
Stir in the milk or half-and-half and season with salt, pepper, thyme, and smoked paprika if you’re using it. Heat through for a few minutes, but be careful not to let it boil at this stage.
7. Serve and Enjoy:
Dish out the chowder into bowls and garnish with chopped fresh parsley or chives on top. Enjoy this light and creamy summery chowder, perfect for warm weather!
Bon Appétit!
FAQ for Easy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn for This Chowder?
Absolutely! Frozen corn is a great alternative to fresh corn. Just toss it in directly and adjust the cooking time slightly, as it may cook a bit faster.
Can I Make This Chowder Vegan?
Yes! Simply use vegetable broth and substitute the milk or half-and-half with coconut milk or any plant-based milk, like almond or oat milk. Also, ensure to use olive oil instead of butter.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally to heat evenly.
What Can I Serve with This Chowder?
This chowder is delicious on its own, but you can serve it with crusty bread, a simple salad, or alongside grilled proteins like chicken or shrimp for a complete meal!
