This creamy summer corn and zucchini chowder is light and tasty, perfect for warm days! You’ll love how sweet corn and fresh zucchini come together for a quick and yummy meal.
Honestly, who can resist a bowl of warm chowder on a sunny day? I like to serve it with some crusty bread for a cozy touch that makes every spoonful even better!
Key Ingredients & Substitutions
Corn: Fresh corn adds a sweet crunch to the chowder. If fresh is out of season, you can easily use frozen corn. It works just as well in this recipe and saves prep time!
Zucchini: This is the star veggie next to corn. Feel free to swap it with yellow squash or even add diced bell peppers for an extra crunch.
Onion: Yellow onions are great for a nice flavor, but if you want a milder taste, go for shallots or green onions. They’ll also add a pop of color!
Half-and-Half: This adds creaminess to the chowder. If you prefer a lighter option, use whole milk or a dairy-free cream if you’re lactose intolerant.
Thyme: Fresh thyme is my favorite for a bright taste, but dried works too. Just use less since dried herbs are stronger. A pinch of Italian seasoning can also add great flavor!
How Do You Thicken the Chowder Without Lumps?
Thickening the chowder without lumps is key to a smooth texture. The trick lies in properly incorporating the flour with the veggies.
- After cooking the onions and carrots, sprinkle the flour over them and stir for a couple of minutes. This allows the flour to absorb fat and reduces the chance of lumps forming.
- When you add the broth, do it slowly and whisk continuously. This helps the flour mix well and prevents clumping.
- Be patient! Allow the mixture to simmer for a bit so it thickens naturally before adding the cream.
These simple steps ensure your chowder has a lovely, creamy consistency. Happy cooking!
Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
- 4 ears fresh corn, kernels removed (or about 3 cups frozen corn)
- 2 medium zucchinis, diced
- 1 medium carrot, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 3 cups vegetable or chicken broth
- 1 cup half-and-half or heavy cream
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 bay leaf
- Chopped fresh parsley or cilantro, for garnish
- Optional: pinch of smoked paprika or cayenne pepper for a little heat
How Much Time Will You Need?
This chowder is quick to make! You’ll need about 10 minutes to prep your ingredients and roughly 30 minutes for cooking. So, in about 40 minutes, you can have a delicious creamy chowder on your table!
Step-by-Step Instructions:
1. Sauté Your Veggies:
First, heat the olive oil or butter in a large pot over medium heat. Once it’s hot, add the chopped onion and diced carrot. Cook while stirring occasionally until they are softened, which should take about 5 minutes.
2. Add Garlic:
Next, stir in the minced garlic and let it cook for another minute until it’s fragrant. Your kitchen should smell wonderful by now!
3. Thicken the Base:
Sprinkle the flour over the softened vegetables and stir well to coat everything. Cook this mix for 1-2 minutes. This step is important because it will help thicken your chowder later.
4. Add the Broth:
Now it’s time to slowly whisk in the broth. This helps prevent lumps. Add the thyme and bay leaf, bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes.
5. Mix in Zucchini and Corn:
After simmering, add the diced zucchini and corn kernels to the pot. Continue simmering until the vegetables are tender, which should take another 7-10 minutes.
6. Creamy Finish:
Remove the bay leaf and reduce the heat to low. Carefully stir in the half-and-half or heavy cream. Heat it gently but make sure not to boil it to keep the cream from curdling.
7. Season and Serve:
Finally, season your chowder with salt, pepper, and if you’d like, a pinch of smoked paprika or cayenne for some extra flavor. Serve hot, garnished with a sprinkle of chopped fresh parsley or cilantro.
Enjoy this fresh, creamy chowder that celebrates summer’s best zucchini and corn! It’s perfect for a light lunch or dinner, and goes great with crusty bread.
FAQ for Creamy Summer Corn and Zucchini Chowder
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn! Just make sure to drain and rinse it well before adding to the chowder. Keep in mind that canned corn is usually already cooked, so you can add it towards the end of cooking to heat through.
How Can I Make This Chowder Vegan?
To make this chowder vegan, substitute the half-and-half or heavy cream with coconut milk or a plant-based cream alternative. Also, ensure you use vegetable broth instead of chicken broth, and swap the butter for olive oil or a vegan butter substitute.
Can I Add Other Vegetables to This Chowder?
Absolutely! This recipe is versatile. You can add other vegetables like diced bell peppers, green beans, or even potatoes. Just make sure to adjust cooking times accordingly for any vegetables that take longer to soften.
How Do I Store Leftover Chowder?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove or in the microwave, stirring occasionally to keep the cream from separating.
