This creamy summer chowder is a tasty mix of sweet corn and fresh zucchini. It’s like a warm hug in a bowl! The creamy base makes every spoonful comforting and delicious.
I love whipping this up during summer when the veggies are fresh. Pair it with some crusty bread, and you’ve got yourself a cozy meal that everyone will enjoy! 🌽🥒
Key Ingredients & Substitutions
Fresh Corn: Using fresh corn really enhances the flavor, especially in summer. If fresh corn isn’t available, frozen corn works just as well — it’s picked at peak freshness!
Zucchini: Zucchini adds a nice texture. If you’re not a fan or don’t have any, yellow squash can be a great substitute. They have a similar taste and cook up nicely.
Onion and Garlic: These build the flavor base for your chowder. If you’re looking for a milder taste, shallots can replace onions. Garlic powder also works in a pinch if you’re out of fresh garlic.
Heavy Cream: For a lighter version, you can swap heavy cream with half-and-half or even whole milk. Coconut milk creates a dairy-free alternative while keeping the creaminess!
How Do I Get the Chowder to Thicken Properly?
Getting the right thickness in chowder can be crucial for the perfect bowl. The roux (flour and butter mixture) is key for this. Here’s how to do it:
- Cook the flour in the butter for 1-2 minutes until it’s somewhat golden. This helps eliminate the raw flour taste.
- Gradually add the broth while whisking. This helps avoid lumps. Stir until the mixture is smooth and begins to thicken.
- If your chowder is still thin after adding the cream, blending a portion of it will create more body without needing additional flour.
Trust me, this technique makes all the difference for a creamy, hearty chowder!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Veggies:
- 4 ears fresh corn, kernels removed (or about 3 cups fresh/frozen corn kernels)
- 2 medium zucchini, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
Base and Flavor:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
Garnish:
- Fresh thyme leaves or chopped fresh parsley
How Much Time Will You Need?
This chowder takes about 15-20 minutes of prep time and about 30 minutes of cooking time, making a total of 45-50 minutes. It’s quick enough for a weeknight meal yet delicious enough to impress guests!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by melting the butter in a large pot over medium heat. Once melted, toss in the chopped onion and cook for about 5 minutes until it becomes translucent. Then add in the minced garlic and continue to cook for another minute, letting that lovely aroma fill your kitchen!
2. Create the Roux:
Next, sprinkle the flour into the pot and stir constantly for 1-2 minutes to create a roux. This step helps give your chowder a nice thickness and helps cook off the raw flour taste.
3. Add Broth and Potatoes:
Gradually whisk in the vegetable or chicken broth, ensuring the mixture stays smooth. Then, toss in the diced potatoes and bring everything to a boil. Once boiling, reduce the heat to let it simmer for about 10-15 minutes, or until the potatoes are tender.
4. Stir in Corn and Zucchini:
Add the fresh corn kernels and diced zucchini to the pot. Let them cook for an additional 5-7 minutes until the zucchini is tender but still has a slight crunch.
5. Mix in the Cream:
Lower the heat and gently stir in the cream. Season with salt, pepper, and the optional smoked paprika for a bit of a kick. Heat everything through without boiling so you maintain that creaminess!
6. Adjust Thickness (Optional):
If you’d like your chowder to be thicker, scoop out a cup of the chowder, blend it until smooth, and stir it back into the pot. This gives it a wonderful creamy texture!
7. Serve and Enjoy:
Your chowder is ready to serve! Ladle it into bowls, garnish with fresh thyme or parsley, and enjoy it warm with some crusty bread or a light salad. It’s the perfect dish for a warm summer day!
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Canned Corn Instead of Fresh?
Absolutely! Canned corn can be a convenient substitute. Simply drain and rinse it before adding it to the pot. Use about 1.5 to 2 cups of canned corn for this recipe.
How Can I Make This Recipe Vegan?
To make this chowder vegan, use olive oil instead of butter, and swap the heavy cream for a plant-based cream or coconut milk. Make sure to use vegetable broth, and you’re all set!
Can I Make This Chowder in Advance?
Yes, you can prepare the chowder ahead of time! Cook it completely and let it cool before storing in an airtight container in the fridge for up to 3 days. Reheat gently, adding a bit of extra cream or broth to maintain the consistency.
What Should I Serve with This Chowder?
This chowder pairs wonderfully with crusty bread or a light salad. You can also serve it with a side of grilled cheese for a comforting meal!
