This creamy zucchini corn chowder is the ultimate comfort food! It’s packed with fresh zucchini and sweet corn, making it both tasty and healthy.
Whenever I make this, my family can’t resist asking for seconds. Plus, it’s super easy to whip up in no time. A warm bowl of this chowder feels just like a hug! 😊
Key Ingredients & Substitutions
Olive Oil or Butter: Both work well for sautéing, but I lean towards olive oil for a lighter taste. If you’re dairy-free, use olive oil instead of butter.
Onion: Regular yellow onions are great, but if you want a milder flavor, go for green onions or shallots. They add a gentle sweetness!
Zucchini: Fresh zucchini is perfect here, but if you can’t find any, try using yellow squash. They have similar textures and flavors.
Corn: Use fresh corn for the best taste, but frozen corn is a good backup. Canned corn works too; just remember to drain it well.
Potatoes: I like using russet potatoes for their creaminess, but Yukon Golds or red potatoes are good alternatives. They hold up nicely in chowder.
Heavy Cream: For a lighter option, half-and-half or coconut cream can substitute well. If you prefer vegan, use almond or cashew milk, but add a bit more seasoning to boost flavor!
How Do I Get the Right Creamy Texture?
Getting a creamy texture in your chowder is key for that cozy feel. The trick is in how you handle the vegetables. After simmering, use a potato masher or an immersion blender to mash some of the vegetables without turning everything into mush.
- Start by mashing about half the mixture in the pot. This leaves chunky pieces for a hearty feel.
- If you want it smoother, blend just a portion of it; you can always blend more if needed!
- Remember to gently heat after adding cream, and avoid boiling; this keeps everything rich without curdling.
How to Make Creamy Zucchini Corn Chowder
Ingredients You’ll Need:
Essential Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium zucchinis, diced
- 3 cups fresh or frozen corn kernels
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
- Salt and black pepper, to taste
Optional Seasonings:
- 1/2 teaspoon dried thyme (optional)
- 1/4 teaspoon smoked paprika (optional)
For Garnish:
- Fresh parsley or chives, chopped
How Much Time Will You Need?
This creamy zucchini corn chowder will take about 10 minutes of prep time and around 30 minutes total to make. In just about 40 minutes, you can have a warm, hearty dish ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Don’t rush this step, as it builds a delicious base of flavor!
2. Add Garlic:
Next, throw in the minced garlic and cook for another minute. You want it to become aromatic but be careful not to let it burn, as burnt garlic can taste bitter.
3. Mix in the Veggies:
Now, add the diced potatoes, zucchini, and corn kernels to the pot. Stir everything together nicely so the vegetables are well coated with the oil and onions.
4. Pour in the Broth:
Time to add 4 cups of vegetable or chicken broth to the pot! If you’re using thyme and smoked paprika, sprinkle them in now as well. This is where the chowder gains its savory flavor.
5. Boil and Simmer:
Raise the heat and bring your mixture to a boil. Once boiling, reduce the heat and let it gently simmer for about 15-20 minutes or until the potatoes are tender. You can check doneness by poking them with a fork!
6. Mash for Creaminess:
Here’s the fun part! Using a potato masher or immersion blender, lightly mash some of the vegetables right in the pot. You want a creamy texture while leaving some chunks for that hearty feel. It’s all about balance!
7. Stir in the Cream:
Now, pour in the heavy cream (or half-and-half) and stir. Heat through, but make sure it doesn’t come to a full boil after adding the cream—it likes to stay smooth and lovely!
8. Season to Taste:
Give your chowder a taste and season with salt and black pepper to your liking. Adjust as needed to ensure it’s full of flavor!
9. Serve it Up:
When you’re ready to enjoy, ladle the chowder into bowls and garnish with freshly chopped parsley or chives. This adds a pop of color and freshness to your lovely dish!
Enjoy your delicious creamy zucchini corn chowder! It’s perfect for cooling evenings or whenever you want a warm bowl of comfort! 🥣🌽🥒
Frequently Asked Questions (FAQ)
Can I Use Frozen Vegetables for This Chowder?
Absolutely! Frozen zucchini and corn work great in this recipe. Just add them directly to the pot without thawing, as they’ll cook through while simmering.
How Can I Make This Chowder Vegetarian or Vegan?
This chowder is already vegetarian if you use vegetable broth. For a vegan version, substitute the heavy cream with coconut milk or a vegan cream alternative. Just ensure all your ingredients are plant-based!
Can I Make This Chowder Ahead of Time?
Yes, you can make the chowder ahead! It keeps well in the fridge for up to 3 days. Just reheat gently on the stove, adding a splash of broth or cream to refresh the texture if needed.
What Can I Serve with Zucchini Corn Chowder?
This chowder is delicious on its own, but you can serve it with crusty bread, a fresh green salad, or even some grilled cheese sandwiches for a cozy meal!
