This Easy Summer Corn and Zucchini Chowder is a fresh and creamy delight! With sweet corn and tender zucchini, it’s perfect for those warm days when you want something light and tasty.
I love how quick and simple it is to whip up; just throw everything in the pot, and you have a comforting bowl of joy. Plus, it’s like summer in a bowl! 🌽🥒
Key Ingredients & Substitutions
Fresh Corn: Corn is the star of this chowder, adding a sweet crunch. If you can’t find fresh corn, frozen sweet corn works just as well, just add it in the last few minutes of cooking.
Zucchini: Zucchini brings tenderness and freshness. If you’re out of zucchini, yellow squash makes a great substitute, or you could even add diced potatoes for a heartier feel.
Butter: Butter provides richness, but feel free to use olive oil or coconut oil for a dairy-free version. Keep in mind, the flavor will change slightly.
Milk or Half-and-Half: For a lighter option, use almond milk or oat milk. If you prefer it creamier, stick with regular milk or heavy cream.
Dried Thyme: This herb adds depth. If you have fresh thyme on hand, use that instead! Just double the amount as fresh herbs are less concentrated.
How Do I Make My Chowder Creamy Without Curdling the Milk?
Getting the right creaminess in chowder without curdling milk or cream can be a bit tricky. Follow these steps:
- Always heat the milk or cream gently. Don’t let it boil, as high heat can cause it to curdle.
- Adding the milk towards the end of cooking helps maintain its creamy texture. Just warm it through without boiling.
- If uncertain, temper the milk by adding a bit of hot broth to it first, then stir it into the chowder.
This way, you ensure a nice, smooth chowder every time! Enjoy your cooking! 🥣
Easy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
- 4 ears fresh corn, kernels removed (about 3 cups)
- 2 medium zucchini, diced
- 1 medium carrot, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 cups vegetable broth (or chicken broth)
- 1 cup milk or half-and-half
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious chowder takes about 10 minutes to prepare and approximately 20 minutes to cook. In total, you’re looking at about 30 minutes from start to finish. An easy, quick option for a summer meal!
Step-by-Step Instructions:
1. Sauté the Onions:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and sauté until they become soft and translucent, which should take about 4-5 minutes. This builds a flavorful base for your chowder.
2. Add Vegetables:
Now stir in the minced garlic and diced carrot. Cook this mixture for an additional 2-3 minutes until everything is fragrant and the carrots start to soften up a bit.
3. Make a Roux:
Next, sprinkle the flour over the vegetable mix. Stir constantly for about 1 minute. This roux will help to thicken your chowder and give it a lovely creamy texture.
4. Pour in the Broth:
Gradually pour in the vegetable broth, whisking as you go to avoid any lumps. Bring the mixture to a gentle boil, allowing everything to mix well together.
5. Add Corn and Zucchini:
Add the fresh corn kernels, diced zucchini, thyme, salt, and black pepper into the pot. Reduce the heat to medium-low and let your vegetables simmer until they are tender, which should take about 10-12 minutes.
6. Cream it Up:
Stir in the milk or half-and-half gently and heat it only until it is warmed through—this should only take 3-4 minutes. **Important:** Avoid boiling at this stage to keep the milk from curdling.
7. Final Touches:
Taste your chowder and adjust any seasonings as needed. If you’re feeling adventurous, add the smoked paprika for a nice hint of smokiness.
8. Serve and Enjoy:
Serve your chowder hot, garnished with freshly chopped parsley or cilantro. Dive in and enjoy the comforting, summery flavors!
Enjoy this creamy, fresh summertime chowder that celebrates the best of garden-fresh corn and zucchini!
FAQ About Easy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn in This Recipe?
Yes, you can use frozen corn instead of fresh! Just measure out about 3 cups of frozen corn and add it directly to the pot during the last 5-7 minutes of cooking. There’s no need to thaw it first!
How Can I Make This Chowder Vegan?
To make this chowder vegan, simply substitute the butter with olive oil or vegan butter, use vegetable broth, and replace the milk or half-and-half with a non-dairy milk like almond, oat, or coconut milk. Adjust the seasonings to taste!
Can I Add Other Vegetables to the Chowder?
Absolutely! Feel free to mix in other seasonal vegetables like bell peppers, diced tomatoes, or carrots. Just make sure to adjust the cooking times so everything is tender but not overcooked.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of broth or milk if it thickens too much.
