This creamy chowder is a summer delight! Packed with fresh corn and zucchini, it’s like a warm hug in a bowl. Perfect for those sunny days when you want something light and tasty!
Trust me, this soup is a game changer. I like to top it with some crunchy croutons for extra fun. Who doesn’t love a little texture with their creamy goodness? 😄
Key Ingredients & Substitutions
Corn: Fresh corn on the cob brings sweetness and flavor. If you can’t find fresh corn, frozen corn works well too! Just make sure to thaw it before adding it to the chowder.
Zucchini: Zucchini adds nice texture and color. Feel free to substitute with summer squash or even yellow squash for a twist on the traditional flavor.
Potatoes: Potatoes make the chowder heartier. If you’re looking for lower carbs, try using cauliflower instead or skip them altogether!
Heavy Cream: For a lighter version, you can use half-and-half or coconut milk for a dairy-free option. Each will slightly change the flavor but still keep it creamy!
How Can I Get the Right Texture in My Chowder?
Texture is key in a chowder, and blending is a big part of that! Blending half of the soup gives it a creamy base while keeping chunks of veggies for that hearty bite.
- Use an immersion blender directly in the pot for ease or transfer half to a blender.
- Blend until smooth but leave some bits for texture.
This method creates a nice contrast between creamy and chunky that makes every bite delightful.
What’s the Best Way to Enhance the Flavor?
Using herbs and spices can take your chowder to the next level! Adding thyme brings an earthy taste that pairs well with corn and zucchini.
- Smoked paprika adds depth and a hint of smoky flavor, but this step is optional!
- Taste as you go—adjust salt and pepper until it’s just right for you!
These little tweaks can make a sweet summer chowder taste incredible!
Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 ears fresh corn, husked
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth or chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium potatoes, peeled and diced (optional, for a heartier chowder)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/4 teaspoon smoked paprika (optional, for depth)
- Fresh chives or parsley, chopped, for garnish
How Much Time Will You Need?
This delicious chowder will take about 15 minutes to prepare and about 20-30 minutes to cook, giving you roughly 45 minutes in total. You’ll spend some time chopping and cooking, but the wait will definitely be worth it!
Step-by-Step Instructions:
1. Prepare the Corn:
Using a sharp knife, carefully cut the kernels off the corn cobs and set them aside. If you want to add extra flavor, you can keep the cobs for later use in the broth!
2. Sauté the Aromatics:
In a large pot over medium heat, heat the olive oil and unsalted butter. Once melted, add the finely chopped onion and minced garlic. Cook them together for about 5 minutes, stirring frequently, until the onions are translucent and fragrant.
3. Add Potatoes and Thyme:
If you’re using potatoes, toss the diced pieces and dried thyme into the pot. Stir everything together and let it cook for about 3 minutes. This helps to mix the flavors and slightly soften the potatoes.
4. Simmer the Base:
Pour in the vegetable or chicken broth and add the corn cobs if you decided to use them. Bring the mixture to a boil and then reduce the heat to simmer for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.
5. Blend for Creaminess:
Carefully remove the corn cobs from the pot and discard them. Using an immersion blender, blend about half of the soup until it’s creamy, leaving some chunks for texture. If you don’t have an immersion blender, transfer half of the soup into a blender, blend, and then return it to the pot.
6. Add Corn and Zucchini:
Stir in the fresh corn kernels and diced zucchini. Simmer everything together for an additional 5-7 minutes, until the zucchini is tender but still holds its shape.
7. Stir in Cream and Season:
Mix in the heavy cream and optional smoked paprika. Season generously with salt and pepper to taste. Heat the chowder through gently, but avoid boiling.
8. Serve and Garnish:
Ladle the chowder into bowls and top with freshly chopped chives or parsley for a pop of color. It’s now ready to be enjoyed!
9. Pair and Enjoy:
Serve this delicious chowder hot alongside some crusty bread or crunchy croutons for a heartwarming meal. Enjoy every spoonful!
Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Corn for This Chowder?
Yes, you can absolutely use frozen corn! Just be sure to thaw it beforehand for even cooking. Add it in the last few minutes of cooking to maintain its texture and sweetness.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half, whole milk, or even coconut milk for a dairy-free alternative. Keep in mind that this may slightly alter the flavor and texture.
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 on the stove over low heat to prevent curdling, and you may need to add a splash of broth or water to bring back the creamy consistency.
Can I Add Other Vegetables?
Definitely! Feel free to incorporate other seasonal vegetables like carrots, bell peppers, or even spinach. Just remember to adjust the cooking time accordingly, so all vegetables are tender before serving.
