This Easy Summer Corn and Zucchini Chowder is a perfect treat for warm days! Fresh corn, zucchini, and creamy broth mix together to create a bowl of deliciousness.
It’s light, tasty, and so easy to make—perfect for a sunny afternoon. I love serving it with some crusty bread for a fun and filling meal!
Key Ingredients & Substitutions
Corn: Fresh corn is vital for sweetness and texture in this chowder. If you’re in a pinch, you can use frozen corn. It may lack some freshness, but it will still work well.
Zucchini: Zucchini brings a lovely softness to the chowder. If you don’t have zucchini, try substituting with yellow summer squash or even diced potatoes for a heartier dish.
Milk or Half-and-Half: Whole milk gives the chowder a creamy finish. For a lighter version, you can replace it with almond milk or another plant-based milk. Just make sure it’s unsweetened!
Fresh Herbs: Parsley or cilantro adds brightness. If you don’t have fresh herbs, dried herbs like basil or chives can offer a different but tasty flavor.
What’s the Best Way to Thicken Chowder?
Creating a nice thick chowder is all about the roux! Here’s how to do it right:
- After cooking your onions and carrots, add flour to create a roux. This step thickens the chowder and adds flavor.
- Make sure to whisk constantly while mixing in the broth to avoid lumps. Whisking keeps everything nice and smooth.
- Simmering the chowder after adding the vegetables also helps the flavors meld and thicken the mixture naturally.
Remember to keep the heat at a medium to low level once you add the milk to keep it creamy without scalding!
Easy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
- 4 cups fresh corn kernels (about 4-5 ears of corn)
- 2 medium zucchinis, diced
- 1 medium carrot, diced
- 1 small 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
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: pinch of smoked paprika or cayenne pepper for a slight kick
How Much Time Will You Need?
This delightful chowder will take about 30 minutes to prepare. You’ll spend around 10 minutes gathering ingredients and chopping veggies, and the cooking time is roughly 20 minutes. It’s quick and simple, making it perfect for a warm summer meal!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, melt the butter over medium heat. Once it’s melted, add the chopped onion and diced carrot. Sauté them for about 5 minutes, stirring occasionally, until they are nice and softened.
2. Add the Garlic:
Now it’s time to add the minced garlic! Cook for another minute, just until it becomes fragrant—this will add a wonderful flavor to your chowder.
3. Create the Roux:
Next, stir in the flour and keep stirring for about 1 minute. This will create a roux, which helps thicken the chowder and gives it a rich texture.
4. Pour in the Broth:
Slowly pour in the broth while whisking gently to prevent any lumps. Once combined, bring the mixture to a gentle simmer—this is where the magic starts to happen!
5. Add the Veggies:
Now, it’s time to add the fresh corn kernels, diced zucchini, and dried thyme. Let everything simmer together for about 8-10 minutes, or until the vegetables are tender and vibrant.
6. Add Creaminess:
Once the vegetables are soft, reduce the heat to low and stir in the milk or half-and-half. Warm it through for about 3-4 minutes, just be careful not to let it boil!
7. Season It Up:
Time to make it taste amazing! Season your chowder with salt, black pepper, and if you like a little heat, sprinkle in some smoked paprika or cayenne. Stir to combine all the flavors.
8. Serve and Enjoy:
Ladle the chowder into bowls and garnish with fresh chopped parsley or cilantro on top. Serve it warm with crusty bread or crackers on the side.
This chowder is creamy, fresh, and bursting with summer flavors from the sweet corn and tender zucchini. Enjoy your delicious homemade chowder!
FAQ for Easy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works well in this chowder. Just add it directly when you’d add fresh corn; no need to thaw it beforehand. It may not have the exact same sweetness as fresh corn, but it will still taste great!
How Can I Make This Recipe Vegan?
To make this chowder vegan, simply substitute the butter with a plant-based butter or oil, use vegetable broth, and replace the milk or half-and-half with unsweetened almond milk, coconut milk, or another plant-based milk of your choice. It will still be delicious!
Can I Add Other Vegetables?
Definitely! Feel free to customize the chowder by adding other veggies such as bell peppers, potatoes, or carrots for added flavor and texture. Just ensure that any additional vegetables are cut into small, even pieces for even cooking.
How Should I Store Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, do so gently on the stove over low heat, stirring occasionally. If the chowder seems thick, you can thin it out with a little extra broth or milk!
