This Zucchini Corn Chowder is a tasty and warming soup that combines fresh zucchini, sweet corn, and a creamy base. It’s perfect for cooling days!
Making this chowder is a breeze! I love how the corn adds a burst of sweetness, and you can top it with a little cheese for extra yum! Don’t be surprised if it becomes a family favorite! 😋
Key Ingredients & Substitutions
Olive Oil or Butter: I usually opt for olive oil for a lighter touch, but butter adds a lovely richness. You can also use coconut oil for a dairy-free version.
Onion: Diced onion gives great flavor. If you don’t have onion, shallots work fine as a substitute, or even leeks for a mild taste.
Zucchini: Fresh zucchini adds a nice texture. If you’re not a fan, yellow squash can easily be swapped in, as it has a similar texture and flavor.
Corn: Fresh corn is best for sweetness, but frozen corn is perfectly acceptable! If you’re looking for a low-carb option, try using diced bell peppers instead.
Potato: The potato adds creaminess. If you want to skip it, you could use cauliflower for a lighter, lower-carb alternative.
Milk or Half-and-Half: For a creamier chowder, half-and-half works great. For a lighter version, low-fat milk or even oat milk can be used for a dairy-free option.
How Can I Achieve the Perfect Texture with My Chowder?
Getting the right texture is key to a great chowder. Here’s how to do it:
- Cook your veggies until they’re tender but not mushy. This typically takes about 15-20 minutes on low heat.
- When blending, I recommend only partially blending the soup. This keeps some chunks intact for a delightful texture.
- If using an immersion blender, move it around gently to avoid over-pureeing. You want some hearty bites even in the creamy broth!
- Always remember to warm through after adding milk, but avoid boiling to keep it smooth and creamy.
With these tips, your chowder will be both creamy and full of texture, making every spoonful satisfying!
How to Make Zucchini Corn Chowder
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 medium zucchinis, diced
- 3 cups fresh corn kernels (about 4 ears) or frozen corn
- 1 medium potato, peeled and diced (optional, for extra creaminess)
- 4 cups vegetable broth or chicken broth
- 1 cup milk or half-and-half (for creamier chowder)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Pinch of red pepper flakes (optional, for mild heat)
- Fresh herbs (like parsley or thyme), for garnish
How Much Time Will You Need?
This delightful chowder takes about 10 minutes for preparation and around 25-30 minutes of cooking time. In total, you’re looking at around 40 minutes to make a warm and soothing bowl of Zucchini Corn Chowder!
Step-by-Step Instructions:
1. Sauté the Onion:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, add the diced onion. Cook it gently, stirring occasionally, until the onion is softened and becomes translucent, which should take about 4-5 minutes. This will lay a flavorful base for your chowder.
2. Add Garlic and Carrot:
Next, stir in the minced garlic and diced carrot. Keep cooking for another 2 minutes, until you can smell that aromatic garlic. The carrot adds a nice sweetness and color to the chowder!
3. Combine Veggies:
Add the diced potato (if using), zucchini, and corn kernels to the pot. Stir everything together and let it cook for about 3-4 minutes. This helps to soften the zucchini and corn a bit before the broth goes in.
4. Add Broth and Thyme:
Pour in the vegetable or chicken broth and sprinkle in the thyme. Turn up the heat to bring the mixture to a boil, then reduce the heat and allow it to simmer. Keep it simmering until all the vegetables are tender—this should take around 15-20 minutes.
5. Blend for Texture:
Here comes the fun part! Use an immersion blender to partially blend the chowder in the pot, making sure to leave some chunks for texture. If you don’t have an immersion blender, you can carefully transfer half of the chowder to a blender, puree it, and then mix it back into the pot.
6. Stir in the Creaminess:
Add the milk or half-and-half to the chowder and stir gently to combine. Heat it through until just warmed, but avoid boiling after adding the milk to keep it nice and creamy.
7. Season to Taste:
Now it’s time to season! Sprinkle in salt, black pepper, and red pepper flakes if you like a little kick. Taste and adjust according to your preferences.
8. Serve and Garnish:
Finally, ladle the warm chowder into bowls and garnish with fresh herbs for a pop of color and flavor. Don’t forget an extra sprinkle of black pepper if you like!
This homemade Zucchini Corn Chowder is not only delightfully creamy but also packed with fresh summer veggies. It pairs perfectly with crusty bread for a complete meal!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute and will still give your chowder that sweet flavor. Just toss it in without thawing; it will heat up nicely in the soup.
How Can I Make This Chowder Dairy-Free?
You can substitute the milk or half-and-half with almond milk, coconut milk, or any plant-based milk of your choice. For added creaminess, consider using canned coconut milk.
Can I Add Other Vegetables?
Yes! Feel free to mix in vegetables like bell peppers, spinach, or even yellow squash. Just adjust the cooking time slightly to ensure all the veggies are tender!
What’s the Best Way to Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
