This creamy zucchini corn chowder is a cozy bowl of goodness! With sweet corn and tender zucchini, it’s like summer in a pot. Perfect for warming you up on a chilly day!
I love how quick and easy this chowder is to make. Just chop, cook, and blend for a delicious meal! Plus, it’s healthy—so you can enjoy guilt-free seconds! 🌽🥒
Key Ingredients & Substitutions
Butter: Butter adds a rich base to the chowder. If you prefer a lighter option, you can use olive oil or coconut oil instead. Just keep in mind that the flavor will vary slightly.
Zucchini: Fresh zucchini is key for texture and flavor. However, if zucchini is out of season, you can substitute with yellow squash or even chopped carrots for a different twist.
Corn: Fresh corn is the best choice for sweetness. However, frozen corn works well too and is convenient. Canned corn is also an option; just be sure to drain it well before adding it to the chowder.
Potatoes: Potatoes add heartiness to the chowder. You can swap them for sweet potatoes for a sweeter flavor, or use cauliflower for a lower-carb option.
Heavy Cream: For a lighter version, use half-and-half, whole milk, or a dairy-free alternative like coconut milk. Just note that this may alter the creaminess.
Why Use an Immersion Blender?
Blending part of the chowder creates a creamy texture while keeping some vegetables chunky—this balance is delicious! You can use an immersion blender directly in the pot, which is convenient. If you don’t have one, carefully transfer some soup to a countertop blender.
- Let the soup cool slightly before blending to avoid hot splashes.
- Blend in batches if needed; be sure not to fill the blender too high.
- Return the blended soup back into the pot, stirring well.
This technique is where the magic happens—creating a cozy texture that makes the chowder extra satisfying!
How to Make Zucchini Corn Chowder
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 medium zucchini, diced
- 3 cups fresh corn kernels (about 4-5 ears) or frozen corn
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
For Garnish:
- Fresh chives or parsley, chopped
- Smoked paprika or cayenne pepper, for garnish (optional)
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 30 minutes for cooking, giving you a total of around 40 minutes. It’s a quick and delightful chowder that you can whip up any day of the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by melting the butter in a large pot over medium heat. Once melted, add the chopped onion and sauté it until it becomes soft and translucent—this usually takes about 5 minutes. Then, stir in the minced garlic and cook for an additional minute until you can smell that lovely aroma!
2. Add the Veggies:
Now it’s time to add the good stuff! Toss in the diced zucchini, fresh (or frozen) corn kernels, and diced potatoes into the pot. Give everything a good stir to combine.
3. Simmer:
Pour in the vegetable or chicken broth and crank the heat up to bring the mixture to a boil. Once boiling, turn the heat down to let it simmer. Let it cook until the potatoes are tender, which should take about 15 to 20 minutes.
4. Optional Thickening:
If you prefer a thicker chowder, sprinkle the flour over the veggies at this point and stir well. Cook it for 2 minutes to remove the raw flour taste while keeping an eye on the mixture so it doesn’t burn.
5. Blend for Creaminess:
Using an immersion blender, blend about one-third to one-half of the soup until smooth. This creates a lovely creamy texture while keeping some chunky bits for extra enjoyment. If you don’t have an immersion blender, carefully transfer some of the soup to a regular blender, blend until smooth, then return it to the pot.
6. Add Cream and Seasoning:
Now stir in the heavy cream (or half-and-half) and thyme. Season with salt and freshly ground black pepper to taste—you want to make it delicious! Stir well.
7. Final Heat:
Heat the soup gently over low heat until everything is warmed through; do not let it boil.
8. Serve and Enjoy:
Ladle the chowder into bowls and garnish with chopped fresh chives or parsley. If you like a little kick, sprinkle some smoked paprika or cayenne pepper on top. Serve hot with crusty bread on the side for dipping. Enjoy your cozy bowl of goodness!
This hearty zucchini corn chowder is creamy, comforting, and full of fresh flavors—perfect for a light but satisfying meal on any day!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great time-saver and works perfectly in this chowder. Just add it directly to the pot without thawing. It will cook through as the chowder simmers.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half, whole milk, or even a non-dairy alternative like coconut milk. The consistency might be slightly lighter, but it will still be delicious!
How Should I Store Leftover Chowder?
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Add Other Vegetables?
Definitely! Feel free to mix in other veggies like bell peppers, carrots, or even spinach for added nutrition and flavor. Just make sure to chop them into similar-sized pieces for even cooking.
