This creamy summer corn and zucchini chowder is like a warm hug in a bowl! Sweet corn and tender zucchini blend together with a rich, gentle broth that feels just right on a sunny day.
If I’m feeling fancy, I might toss in some herbs for a pop of flavor, but honestly, this chowder is tasty all on its own. It’s perfect with a piece of crusty bread—yum!
Key Ingredients & Substitutions
Corn: Fresh corn is the star here, bringing sweetness and texture. If fresh corn isn’t available, frozen corn works great too. Just make sure to thaw it before adding!
Zucchini: This veggie adds a light, refreshing taste. If you don’t have zucchini, you can swap in yellow squash or even diced carrots for a different twist.
Heavy Cream: For a creamy texture, heavy cream is ideal. But for a lighter option, sour cream or half-and-half can be used instead. Just note that it will change the flavor slightly.
Thyme: Fresh thyme is preferred for its aromatic qualities. If dried thyme is what you have, it’ll still do the trick—just use less since it’s more concentrated.
How Do You Make a Roux Without Clumps?
Creating a roux is crucial for thickening your chowder. Here’s how to do it smoothly:
- Heat the butter in your pot until melted but not browned.
- Add the flour and whisk continually for about 1-2 minutes to remove the raw flour taste.
- Make sure to keep stirring to prevent lumps from forming; if you notice clumps, keep whisking briskly until they break apart.
This technique is key to achieving that velvety texture in your chowder!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 cups fresh corn kernels (about 4-5 ears of corn)
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
For the Base:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
For Seasoning:
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Optional Add-ins:
- ½ cup cooked bacon pieces or smoked paprika for smoky flavor
How Much Time Will You Need?
This creamy summer chowder will take about 30 minutes to prepare and cook. It’s quick and easy, making it perfect for a busy weeknight dinner or a leisurely weekend lunch.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for 1 more minute until you can smell its wonderful aroma.
2. Make the Roux:
Next, stir in the flour and cook for 1-2 minutes. This creates a roux, which helps thicken your chowder. Make sure to stir constantly to avoid any lumps forming!
3. Add the Broth and Potatoes:
Gradually whisk in the vegetable or chicken broth. Ensure you mix well so there are no lumps from the roux. Add the diced potatoes and bring everything to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 10-15 minutes until the potatoes are tender.
4. Add Corn and Zucchini:
Now it’s time to add those flavorful corn kernels and diced zucchinis to the pot. Cook for another 5-7 minutes, allowing the veggies to become tender yet still hold their shape.
5. Stir in Cream and Thyme:
Pour in the heavy cream and add the thyme. Heat the chowder through gently, but be careful not to let it boil once the cream is added.
6. Season and Add Optional Ingredients:
Season your chowder with salt and pepper to taste. If you’re feeling adventurous, stir in the cooked bacon pieces or a pinch of smoked paprika for an extra layer of flavor.
7. Serve:
Remove the chowder from heat and ladle it into bowls. Garnish with fresh parsley for a pop of color and flavor. Serve hot, ideally with some crusty bread on the side for dipping.
Enjoy your comforting and delicious Creamy Summer Corn and Zucchini Chowder! It’s perfect for those warm summer days or any cozy evening.
Frequently Asked Questions about Creamy Summer Corn and Zucchini Chowder
Can I Use Canned Corn Instead of Fresh?
Yes! Canned corn can be a convenient substitute. Just drain and rinse it before adding it to the chowder. Use about 2 cups of canned corn, as it’s already cooked!
Can I Make This Recipe Vegetarian?
Absolutely! The recipe is already vegetarian if you use vegetable broth. Just omit the bacon or substitute it with smoked paprika for a similar smoky flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can This Chowder Be Frozen?
Yes, you can freeze this chowder! Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating, and add a splash of cream during reheating if it looks too thick.
