This yummy summer chowder is a light and creamy bowl of goodness, packed with fresh corn and tender zucchini. It’s perfect for sunny days when you want something refreshing!
I love how easy it is to whip up! Just toss everything in a pot and let it simmer. Serve it with some crusty bread, and you’re all set for a cozy dinner. Yum!
Key Ingredients & Substitutions
Corn: Fresh corn is delicious and adds sweetness. If it’s out of season, use frozen corn – it’s quick and still tasty!
Zucchini: Fresh zucchini is abundant in summer, but you can also swap it for yellow squash or even diced bell peppers if needed.
Onion and Garlic: These two are essential for flavor! If you don’t have onion, shallots work well. Garlic powder could replace fresh garlic in a pinch.
Vegetable Broth: If you’re looking to lighten the chowder, water works too! For more flavor, chicken broth is a great substitute.
Milk or Cream: I recommend heavy cream for a rich texture. For lighter options, almond milk or coconut milk can give a creamy feel without dairy.
How Can I Ensure My Chowder is Creamy and Flavorful?
Getting that perfect creamy consistency is key to a great chowder. Here’s how to achieve it:
- Sauté onions and garlic until tender, as this builds the flavor base.
- Let the potatoes cook until soft; they’re the main starch that helps thicken the chowder.
- Stir in milk or cream gently at the end. This keeps it from curdling and helps maintain a smooth texture.
Remember, taste as you go! Adjusting the seasoning at the end will elevate the flavors, making sure it’s just right for you.
Easy Summer Corn and Zucchini Chowder
Ingredients:
- 4 ears of fresh corn, kernels removed (or about 3 cups frozen corn)
- 2 medium zucchinis, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth)
- 1 cup milk or cream
- 2 tablespoons butter or olive oil
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Time Needed:
This chowder will take about 10 minutes for prep and around 25-30 minutes for cooking. The total time is approximately 40 minutes from start to finish, making it a quick and delightful summer dish!
Instructions:
1. Sauté Onion and Garlic:
In a large pot, warm the butter or olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until they become soft and aromatic—this should take about 3-4 minutes. Stir occasionally to prevent burning.
2. Add Potatoes:
Add the diced potatoes to the pot and cook for another 2 minutes, stirring them into the onion and garlic mix.
3. Boil the Broth:
Pour in the vegetable or chicken broth and bring everything to a boil. Once boiling, reduce the heat and let it simmer for 10-12 minutes until the potatoes are nice and tender.
4. Incorporate Corn and Zucchini:
Add the corn kernels and diced zucchini to the pot. Mix in the thyme, salt, and pepper. Cook this for an additional 5 minutes, letting the vegetables soften further and the flavors meld.
5. Add Creaminess:
Lower the heat and stir in the milk or cream gently. Be careful not to boil at this stage, as you want to maintain that creamy texture. Taste and adjust the seasoning if needed.
6. Serve and Enjoy:
Dish out the chowder hot, garnished with fresh parsley or chives for that extra touch. Pair it with some crusty bread if you’re feeling indulgent. Enjoy your delicious, light summer corn and zucchini chowder!
FAQ for Easy Summer Corn and Zucchini Chowder
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute and saves you some prep time. Just add it to the pot during the last 5 minutes of cooking to heat through.
How Can I Make This Chowder Vegan?
To make this chowder vegan, simply use vegetable broth, omit the butter and use olive oil, and replace the milk or cream with coconut milk or almond milk. It will still be creamy and delicious!
Can I Add Other Vegetables?
Yes! Feel free to add other vegetables like bell peppers, carrots, or spinach. Just adjust the cooking time as needed, depending on what you add.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through. You may need to add a splash of broth or milk to refresh the creamy texture!
