Sitting on my grandma’s porch, the warm summer breeze carried the most delightful aroma – it was Corn & Zucchini Chowder simmering away in her kitchen. The velvety broth, the tender bites of corn, and the gentle crunch of zucchini were the flavors of my childhood. Even as a picky eater, I couldn’t resist that comforting bowl of Corn & Zucchini Chowder. It was the dish that brought our family together, sharing laughter and making memories over a hearty, homemade meal. To this day, the smell of that chowder transports me right back to those carefree summer days.
Why This Corn & Zucchini Chowder Recipe Will Become Your Go-To
The Secret Behind Perfect Corn & Zucchini Chowder
What makes this Corn & Zucchini Chowder recipe truly special is the perfect balance of flavors and textures. The key is to let the vegetables shine while creating a silky, creamy base that’s not too heavy. By sautéing the onions and garlic first, you build a flavorful foundation. Then, the zucchini and corn are added at just the right time to maintain their fresh, vibrant taste and firm-tender bite. Finally, a touch of heavy cream and some sharp cheddar cheese come together to create a chowder that’s truly crave-worthy.
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Corn & Zucchini Chowder
- Total Time: 30
- Yield: 4
Description
Indulge in the creamy, comforting goodness of this Corn & Zucchini Chowder. Made with fresh corn, tender zucchini, and a rich, flavorful broth, this 30-minute meal is perfect for busy weeknights.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups fresh corn kernels (about 3 ears)
– 2 medium zucchini, diced
– 4 cups vegetable or chicken broth
– 1 cup unsweetened almond milk
– 1 teaspoon dried thyme
– Salt and black pepper, to taste
– Chopped fresh parsley, for garnish
Instructions
1. 1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. 2. Add the diced onion and sauté for 5 minutes, until translucent.
3. 3. Stir in the minced garlic and cook for an additional minute.
4. 4. Add the fresh corn kernels and diced zucchini to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
5. 5. Pour in the vegetable or chicken broth and the unsweetened almond milk. Bring the mixture to a simmer.
6. 6. Stir in the dried thyme and season with salt and black pepper to taste.
7. 7. Reduce the heat to medium-low and let the chowder simmer for 10-15 minutes, or until the vegetables are tender.
8. 8. Ladle the Corn & Zucchini Chowder into bowls and garnish with chopped fresh parsley.
Notes
For a thicker chowder, you can puree a portion of the soup using an immersion blender or regular blender. This adds creaminess without the need for heavy cream. You can also experiment with different herbs, such as fresh rosemary or basil, to change up the flavor profile.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Essential Ingredients You’ll Need
- Corn – Fresh, sweet corn kernels are the star of this dish. Don’t skimp on the amount – you’ll want plenty of that delicious corn flavor in every bite.
- Zucchini – Diced zucchini adds a lovely crunch and subtle sweetness to balance the richness of the chowder.
- Onion – Sautéed onions provide the aromatic base that ties all the flavors together.
- Garlic – Minced garlic adds depth and warmth to the chowder.
- Chicken or Vegetable Broth – The broth creates the creamy, velvety texture of the chowder.
- Heavy Cream – A touch of heavy cream gives the chowder a luxurious mouthfeel.
- Cheddar Cheese – Shredded cheddar cheese melts into the chowder, adding a savory, cheesy element.
- Butter and Flour – These two simple ingredients work together to thicken the chowder, creating that classic chowder consistency.
Step-by-Step Corn & Zucchini Chowder Instructions
Preparing Your Corn & Zucchini Chowder
This Corn & Zucchini Chowder comes together quickly, taking just about 30 minutes from start to finish. You’ll need a large pot or Dutch oven to cook the chowder, as well as a few basic kitchen tools like a sharp knife, cutting board, and spoon.
1- Start by sautéing the diced onion in butter over medium heat until it’s soft and translucent, about 5 minutes.
2- Add the minced garlic and continue cooking for 1-2 minutes, stirring constantly, until the garlic is fragrant.
3- Sprinkle in the flour and whisk to create a roux, cooking for 2-3 minutes to eliminate any raw flour taste.
4- Gradually pour in the broth, whisking continuously to prevent any lumps from forming. Bring the mixture to a simmer and let it thicken slightly.
5- Stir in the diced zucchini and fresh corn kernels. Reduce the heat to medium-low and let the chowder simmer for 10-15 minutes, until the vegetables are tender.
6- Finally, pour in the heavy cream and shredded cheddar cheese. Taste and adjust seasoning with salt and pepper as needed. Serve the Corn & Zucchini Chowder hot, garnished with extra cheese, fresh herbs, or a sprinkle of paprika.
Pro Tips for Success
– For the best texture, be sure not to overcook the zucchini and corn. They should be tender but still have a bit of bite.
– Grate the cheese yourself rather than using pre-shredded – the freshly grated cheese will melt more smoothly into the chowder.
– If the chowder seems too thick, thin it out with a splash of extra broth or milk. Conversely, if it’s too thin, make a quick slurry with a bit of flour and water to thicken it up.
– Don’t be afraid to get creative with seasonings! A pinch of cayenne, some fresh thyme, or a squeeze of lemon can really elevate the flavors.
Serving and Storing Your Corn & Zucchini Chowder
Perfect Pairings for Corn & Zucchini Chowder
Corn & Zucchini Chowder is a wonderfully versatile dish that can be enjoyed in so many ways. For a complete meal, serve it alongside a fresh green salad and some crusty bread or rolls for dipping. It also pairs beautifully with a crisp, cold beer or a glass of white wine.
Storage and Make-Ahead Tips
Leftover Corn & Zucchini Chowder will keep in the fridge for up to 4 days. Simply reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to thin it out if needed.
This chowder also freezes exceptionally well. Let it cool completely, then transfer to an airtight container or freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
For make-ahead convenience, you can prepare the chowder base (without the cream and cheese) up to 3 days in advance. When ready to serve, simply reheat, then stir in the cream and cheese.
Variations and Dietary Adaptations for Corn & Zucchini Chowder
Creative Corn & Zucchini Chowder Variations
While this classic Corn & Zucchini Chowder is a true delight, there are so many ways to put your own spin on it. Try adding diced potatoes for a heartier chowder, or swap the zucchini for summer squash. For a Southwestern twist, stir in some diced jalapeño, cumin, and cilantro. In the fall, roasted butternut squash would be a lovely addition.
Making Corn & Zucchini Chowder Diet-Friendly
To make this chowder dairy-free, simply omit the heavy cream and cheese, and use unsweetened almond or oat milk instead. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. And for a low-carb take, replace the corn with extra zucchini and use a small amount of xanthan gum to thicken the chowder.
Frequently Asked Questions
Q: Can I use frozen corn kernels instead of fresh?
A: Absolutely! Frozen corn works great in this recipe. You may need to adjust the cooking time slightly, as frozen corn tends to release more liquid. Simply add it in a few minutes later than the fresh corn.
Q: How can I make this chowder thicker?
A: If you’d like a heartier, more stew-like consistency, you can make a quick roux by cooking 2 tablespoons of butter with 2 tablespoons of all-purpose flour before adding the broth. This will help thicken the chowder.
Q: Can I make this chowder in the slow cooker?
A: Yes, you can easily adapt this recipe for the slow cooker. Sauté the onions and garlic, then add all the ingredients except the cream and cheese to the slow cooker. Cook on low for 6-8 hours, then stir in the cream and cheese at the end.
Q: How many servings does this Corn & Zucchini Chowder recipe make?
A: This recipe will yield approximately 4-6 servings, depending on portion size. It’s a hearty, comforting dish that’s perfect for feeding a family or meal-prepping for the week.
Q: Can I use a different type of cheese in the chowder?
A: Absolutely! While cheddar cheese is a classic choice, you can also try using Monterey Jack, Gouda, or even a creamy Brie. Just be sure to shred or crumble the cheese so it melts smoothly into the chowder.
Conclusion
Corn & Zucchini Chowder is a true summertime delight, capturing the fresh, vibrant flavors of the season in a comforting, creamy bowl. This recipe is sure to become a new family favorite, with its perfect balance of textures and its ability to be easily customized to your tastes. So what are you waiting for? Grab some fresh corn and zucchini and get cooking – your taste buds are in for a real treat!
