This Creamy Summer Corn and Zucchini Chowder is like a warm hug in a bowl! Fresh corn and tender zucchini come together in a rich and creamy soup that’s perfect for hot days.
I love how quick and easy it is to whip up! Just toss everything in a pot, let it simmer, and enjoy. It’s so good, your bowl will be empty before you know it! 😋
Key Ingredients & Substitutions
Fresh Corn: Fresh corn adds sweetness and a delightful crunch. If corn isn’t in season, frozen corn works well too. Just add it in the last few minutes of cooking to heat through.
Zucchini: Zucchini gives a nice texture and light flavor. If you want variety, you can substitute with yellow squash or even diced bell peppers for a different color and taste.
Potatoes: I use Idaho potatoes for creaminess. If you’re looking for a lower carb option, cauliflower can be a fun substitute! Just blend it well for a smooth texture.
Heavy Cream: For a lighter option, try using half-and-half or even coconut milk for a dairy-free version. Yogurt can also be added for a tangy touch.
Broth: Vegetable broth keeps it plant-based. Chicken broth gives more richness. Feel free to use what’s available or what you prefer!
How Do I Make the Soup Creamy Without Overdoing It?
To achieve a creamy texture without making your chowder too heavy, the key is in the blending method. Here’s how to do it:
- Start by mashing half of the soup with a potato masher or use an immersion blender for a smoother consistency. This keeps some veggie chunks for texture.
- When adding the cream, do so gently. Heating it without boiling helps maintain its richness without curdling.
- Remember, you can adjust the cream amount to your preference. Taste as you go!
This technique will give you the creaminess you want, while allowing the fresh tastes of corn and zucchini to shine through!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Fresh Vegetables:
- 4 ears fresh corn, kernels removed (about 3 cups)
- 2 medium zucchinis, diced (about 2 cups)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
For Cooking:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cups vegetable or chicken broth
For Creaminess:
- 1 cup heavy cream or half-and-half
- 2 medium potatoes, peeled and diced
Seasoning:
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh chives or parsley, chopped
How Much Time Will You Need?
This chowder takes about 30 minutes to prepare and cook. It’s quick and easy, making it a perfect weeknight meal that is packed with summer flavors!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter and olive oil together over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent—about 5 minutes. Then, add the minced garlic and cook for another minute until it smells amazing!
2. Cook the Potatoes:
Next, add the diced potatoes and broth to the pot. Bring everything to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, which should take about 10-12 minutes.
3. Add Corn and Zucchini:
Now it’s time to add in the corn kernels, diced zucchini, and thyme. Let it cook for another 5-7 minutes, until the vegetables are tender but still vibrant.
4. Create Creaminess:
Using a potato masher or an immersion blender, mash about half of the soup. This will give your chowder a creamy texture while still keeping some chunks for enjoyment. Don’t worry about getting it perfectly smooth!
5. Stir in the Cream:
Add the heavy cream to the pot and stir well. Heat the soup gently until everything is warmed through, but avoid letting it boil to keep your cream from curdling.
6. Season and Serve:
Season your chowder with salt and pepper to taste. When you’re ready to eat, ladle it into bowls and sprinkle with fresh chopped chives or parsley for a lovely finish!
Enjoy!
There you have it—a delicious bowl of Creamy Summer Corn and Zucchini Chowder! Perfect for a warm day or whenever you crave comfort food!
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn in This Recipe?
Yes, frozen corn works perfectly! Just add it during the last few minutes of cooking to heat it through. There’s no need to thaw it first!
Can I Make This Chowder Vegan?
Absolutely! To make it vegan, substitute the heavy cream with coconut milk or a plant-based cream. Use vegetable broth instead of chicken broth, and skip the butter or replace it with olive oil.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat it again, just reheat gently on the stove or in the microwave, adding a splash of broth to loosen it up if needed.
What Can I Serve with This Chowder?
This chowder pairs wonderfully with crusty bread or a fresh garden salad. You can also serve it with a side of grilled cheese for a comforting combo!
