This Zucchini Corn Chowder is a warm and cozy dish packed with bright flavors! It’s creamy, hearty, and filled with fresh zucchini and sweet corn that make each spoonful a delight.
On chilly days, this chowder feels like a comforting hug. I love how quick it is to whip up too—perfect for busy evenings when you want something tasty but not fussy!
Key Ingredients & Substitutions
Butter: This adds richness to the chowder. If you’re looking for a healthier option, you can substitute olive oil or coconut oil. Both give great flavor too!
Onion: A small onion gives a nice base flavor when sautéed. You can use shallots or green onions in a pinch for a milder taste.
Zucchini: Fresh zucchini is essential, but if you have summer squash, that also works. If you need a low-carb alternative, cauliflower can be a fun substitution.
Corn: Fresh corn is sweet and juicy, but frozen corn can be easier and still tasty! Canned corn works as well, just rinse to reduce sodium.
Heavy Cream: For a lighter version, half-and-half works well. If you want a dairy-free option, try coconut milk or cashew cream for creaminess.
Potatoes: They give a hearty texture. You can swap them for sweet potatoes for a different flavor or even use cauliflower for a lighter alternative.
How Do You Get the Best Creamy Texture in Your Chowder?
A creamy chowder is all about balancing the flavors and textures. After simmering, use a potato masher or the back of a spoon to lightly mash some of the potatoes and corn. This breaks them down to thicken the chowder while still leaving enough chunks for enjoyment.
- Don’t over-mash; you want a mix of textures for a great mouthfeel.
- When adding cream, warm it gently and avoid boiling to keep it smooth.
Remember, taste as you go! Adjusting seasonings will make your chowder truly yours. Enjoy making it!
Delicious Zucchini Corn Chowder Recipe
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 medium zucchinis, chopped into bite-sized pieces
- 3 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
- 3 medium potatoes, peeled and diced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika or chili flakes (optional)
- Fresh parsley or chives, chopped, for garnish
How Much Time Will You Need?
This delightful chowder will take about 10 minutes to prepare and around 25-30 minutes to cook. So, in total, you can have this warm and cozy dish ready in about 40 minutes!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion. Sauté for about 4-5 minutes until the onion is translucent and fragrant. This will create a lovely foundation for your chowder!
2. Add Aromatics:
Stir in the minced garlic and cook for another minute. You want it just until it’s aromatic, but avoid burning it!
3. Mix in the Veggies:
Next, toss in the diced potatoes, corn kernels, and chopped zucchinis. Stir everything together and cook for about 3-4 minutes to begin softening the vegetables. It should start smelling delicious!
4. Simmer the Chowder:
Pour in the vegetable or chicken broth, bring the chowder to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes are tender. This is when all the flavors meld together!
5. Create Creaminess:
Using a potato masher or the back of a spoon, lightly mash some of the potatoes and corn in the pot. This will give your chowder a creamy texture while keeping some delicious chunks!
6. Add the Cream:
Stir in the heavy cream or half-and-half, heating gently without boiling to combine all the flavors beautifully. This step really brings the chowder to the next level!
7. Season to Taste:
Add salt, pepper, and, if you’re feeling a little adventurous, the smoked paprika or chili flakes! Taste and adjust the seasoning as you like—this is where you make it your own.
8. Serve it Up:
Ladle the chowder into bowls and top with freshly chopped parsley or chives for a pop of color and freshness.
9. Pair and Enjoy:
Serve warm with crusty bread or crackers on the side, and enjoy your creamy, fresh, and comforting Zucchini Corn Chowder!
Bon Appétit!
Can I Use Canned Corn Instead of Fresh or Frozen?
Absolutely! Canned corn is a convenient substitute. Just make sure to drain and rinse it to reduce the sodium content before adding it to the chowder.
How Long Does This Chowder Last in the Refrigerator?
You can store leftovers in an airtight container in the fridge for up to 3 days. Make sure to let it cool completely before sealing it to maintain freshness!
Can I Freeze Zucchini Corn Chowder?
Yes, you can freeze the chowder! Allow it to cool, then transfer to a freezer-safe container. It will keep well for up to 3 months. When you’re ready to enjoy it, thaw in the refrigerator overnight and reheat gently on the stove.
What Other Vegetables Can I Add to This Chowder?
This chowder is versatile! Feel free to include veggies like bell peppers, carrots, or spinach for added flavor and nutrition. Just make sure to adjust cooking times as necessary to ensure everything cooks evenly.
