This Easy Summer Corn and Zucchini Chowder is a bright, creamy soup that screams sunshine! With sweet corn and fresh zucchini, it’s perfect for warm days.
I love how this dish is not only tasty but also quick to make. Plus, it’s a great way to sneak in some veggies! Who can resist a warm bowl of comfort? 🌽🥒
Key Ingredients & Substitutions
Corn: Fresh corn really brightens this chowder with its sweetness. If fresh isn’t available, frozen corn works just as well! You might even toss in canned corn, but I suggest draining it first to avoid excess moisture.
Zucchini: A summer staple! Zucchini adds a tender crunch. If you don’t have zucchini, feel free to swap in other vegetables like yellow squash or even diced bell peppers for color and flavor.
Broth: I like using vegetable broth for a lighter flavor, but chicken broth adds a deeper richness. Opt for low-sodium versions so you can control the saltiness.
Milk or Cream: Whole milk gives a creamy base, while half-and-half will add more richness. If you’re looking for a lighter option, unsweetened almond milk or oat milk can also work, though it may change the flavor a bit.
Thyme: Fresh thyme is fantastic, but dried thyme will do the trick too if it’s what you have on hand.
How Can I Get the Best Flavor from My Vegetables?
Sautéing the onion, carrot, and garlic at the start develops a rich flavor base for your chowder. Don’t rush this step! Cook them gently until they’re soft to release their natural sweetness.
- Keep the heat on medium and stir occasionally to avoid burning.
- Once the veggies have softened, sprinkle the flour and cook it for a short time to eliminate its raw taste.
- Whisk in the broth gradually to avoid lumps and ensure a smooth texture.
Finally, simmer and then gently heat through the milk or cream. This keeps the chowder creamy and prevents it from curdling. Enjoy your delightful summer chowder! 🌽🥒
Easy Summer Corn and Zucchini Chowder
Ingredients:
- 4 ears fresh corn, kernels cut from cobs (or about 3 cups frozen corn)
- 2 medium zucchini, diced
- 1 medium carrot, finely diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth or chicken broth
- 1 cup whole milk or half-and-half
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped, for garnish
- Optional: pinch of smoked paprika or chili powder for flavor and garnish
How Much Time Will You Need?
This chowder takes about 15 minutes of prep time and 30 minutes of cooking time. In total, you’ll need around 45 minutes to prepare a hearty, flavorful meal that serves about 4-6 people. Perfect for a quick dinner or lunch!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrot, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables become soft and fragrant.
2. Thickening the Base:
Sprinkle the flour over the sautéed vegetables and stir thoroughly to coat. Cook this mixture for 1-2 minutes, stirring constantly, to eliminate the raw flour taste. It will also help thicken your chowder later!
3. Adding the Broth:
Gradually whisk in the vegetable broth, ensuring there are no lumps. This is an important step for a smooth texture! Add the thyme, salt, and pepper, then bring the mixture to a simmer. Cook for about 8-10 minutes until it slightly thickens.
4. Adding the Corn and Zucchini:
Now it’s time to bring in those fresh veggies! Stir in the corn kernels and diced zucchini. Cook for another 5-7 minutes or until the vegetables are tender but still have a nice bite to them.
5. Finishing Touches:
Lower the heat to make sure the chowder isn’t boiling, and stir in the milk or half-and-half. Heat it through gently, stirring occasionally, to combine all the flavors. Don’t let it boil at this point to keep it creamy!
6. Serve and Garnish:
Taste your chowder and adjust the seasonings if needed. Serve it hot, garnished with freshly chopped parsley or cilantro, and sprinkle with a pinch of smoked paprika or chili powder for a little extra flair if you like.
This chowder is creamy with sweet, crunchy bites from the corn and zucchini. It’s the perfect light and comforting meal for those warm summer days. Enjoy your delicious bowl of sunshine!
FAQ for Easy Summer Corn and Zucchini Chowder
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen corn and zucchini can be a great time-saver and will still taste delicious in this chowder. Just add them during the cooking process as you would the fresh veggies, but keep in mind they may need a minute or two less cooking time since they are already partially cooked.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, stirring occasionally. You might want to add a splash of milk or broth to loosen the chowder if it thickens too much in the fridge.
Can I Make This Chowder Vegan?
Yes, you can! Simply substitute the butter with olive oil or vegan butter, and instead of milk or half-and-half, use a plant-based milk like almond, oat, or coconut milk. Just make sure the vegetable broth is also vegan-friendly!
What Can I Serve with This Chowder?
This chowder pairs wonderfully with crusty bread or a light salad. For a heartier meal, serve it with a side of grilled cheese or a fresh garden salad. Enjoy your delightful summer supper!
