This refreshing summer chowder is packed with sweet corn and tender zucchini, making it a perfect dish for hot days. It’s creamy, comforting, and oh-so-easy to whip up!
Every spoonful brings a taste of summer, and I love adding a sprinkle of fresh herbs on top. It’s like sunshine in a bowl! 🌽🥒
I appreciate how quick this chowder is to make. Just chop, simmer, and enjoy—no fuss, just yum! It’s a great way to enjoy seasonal veggies!
Key Ingredients & Substitutions
Sweet Corn: Fresh corn is the star here. If it’s not in season, frozen corn works beautifully, too. I often have a bag of frozen kernels handy for quick soups!
Zucchini: This veggie brings a nice texture. Feel free to swap it for yellow squash if you have that on hand or even some diced potatoes for a different twist.
Heavy Cream: It gives chowder a rich flavor, but you can substitute it with half-and-half or a non-dairy alternative like coconut milk for a lighter version.
Vegetable Broth: You can use chicken broth if that’s what you have. Both add a great base flavor, but homemade broth always takes it up a notch.
How Do You Ensure a Creamy Texture Without Overdoing It?
Achieving a velvety texture is simple! After cooking the vegetables, use an immersion blender to blend just part of the chowder. This keeps some veggies intact for texture while making it creamy. If you don’t have an immersion blender, pour some into a regular blender, then mix it back in later.
- Sauté your aromatics first to build flavor—don’t skip this step!
- Blend only a portion of the chowder for a nice balance of creaminess and chunkiness.
- Remember, add cream at the end and heat gently to maintain that lovely consistency!
Enjoy making this chowder, and celebrate the flavors of summer! 🌽🥒
Easy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
- 4 ears fresh sweet corn, kernels removed (or about 3 cups fresh/frozen corn kernels)
- 2 medium zucchinis, diced
- 1 medium carrot, finely diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: pinch of smoked paprika or cayenne pepper for a subtle kick
How Much Time Will You Need?
You’ll need about 30 minutes total for this recipe. It takes around 10 minutes to prep your ingredients and about 20 minutes to cook everything together. Perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, carrot, and minced garlic. Sauté for about 5 minutes, or until the vegetables are soft and fragrant. Stirring occasionally ensures even cooking.
2. Add Zucchini and Corn:
Next, toss in the diced zucchini and fresh corn kernels. Stir everything together and let it cook for another 3-4 minutes, until the zucchini starts to soften a bit.
3. Simmer the Chowder:
Now, pour in the vegetable broth (or chicken broth) and add the thyme. Increase the heat to bring it to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10 minutes until all the vegetables are tender.
4. Blend for Texture:
Using an immersion blender, pulse the soup a few times to slightly thicken the chowder but leave some chunks for a lovely texture. If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, purée, and stir it back into the pot.
5. Add Cream and Season:
Stir in the heavy cream or half-and-half and warm the chowder over low heat for 3-5 minutes. Be careful not to let it boil after adding the cream. Taste and season with salt, pepper, and a pinch of smoked paprika or cayenne if you want some heat.
6. Serve and Garnish:
Carefully ladle the chowder into bowls, and garnish with freshly chopped parsley or cilantro for a fresh pop of flavor. Serve warm, and enjoy!
This chowder is creamy yet light, showcasing the bright flavors of summer corn and zucchini. It’s a great choice for a quick, comforting meal on warm days!
FAQ for Easy Summer Corn and Zucchini Chowder
Can I Use Canned Corn Instead of Fresh?
Absolutely! You can substitute canned corn for fresh corn. Just drain and rinse the corn before adding it to the chowder. About two cans (15 oz each) should work well!
Is This Chowder Vegan-Friendly?
Yes, you can make this chowder vegan by using vegetable broth, olive oil, and a non-dairy cream alternative like coconut milk or cashew cream. Just ensure your broth and cream are vegan-friendly.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Freeze This Chowder?
Yes, you can freeze this chowder! Let it cool completely, then transfer to a freezer-safe container. It should keep well for up to 2 months. To reheat, thaw in the fridge overnight and warm gently on the stove.
