This Zucchini Corn Chowder is a warm and cozy dish that’s perfect for any day. It combines fresh zucchini, sweet corn, and creamy goodness to make every spoonful comforting!
Honestly, there’s something special about this chowder. It’s like a hug in a bowl! I love serving it with some crusty bread for dipping—so satisfying!
Key Ingredients & Substitutions
Bacon: I love adding bacon for that smoky flavor. If you’re looking for a vegetarian option, try using smoked paprika or liquid smoke instead. You can also use turkey bacon for a leaner option.
Zucchini: Fresh zucchini gives this chowder its lightness. If you have it, summer squash or yellow squash can also work well as a substitute.
Corn: Nothing beats fresh corn! However, frozen corn is a great alternative if you don’t have fresh. Just make sure to thaw it properly before adding to the chowder.
Potatoes: I typically use Russet or Yukon Gold potatoes for creaminess. You can substitute with sweet potatoes for a unique twist.
Broth: I prefer vegetable broth for a lighter touch, but chicken broth works too—just be mindful if you’re vegetarian. Homemade broth is always a plus, giving it extra flavor!
How Do You Make the Best Roux?
Making a roux is crucial in this chowder as it helps thicken the soup and give it creaminess. Here’s how you can achieve it:
- Once your onions and garlic are sautéed, add butter to the pot and let it melt.
- Sprinkle the flour evenly over the mixture. Stir constantly for about 1-2 minutes to combine, which helps remove the raw flour taste.
- Slowly whisk in the broth to avoid lumps. If you see lumps, keep whisking or use an immersion blender later!
Taking your time with the roux makes a world of difference in the final texture of your chowder!
How to Make Comforting Zucchini Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium zucchinis, chopped
- 3 cups fresh corn kernels (about 4-5 ears) or frozen corn, thawed
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup half-and-half or heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped for garnish
- Optional: pinch of smoked paprika or cayenne for a little heat
How Much Time Will You Need?
This delicious zucchini corn chowder will take about 15 minutes to prep and around 30 minutes to cook, making it ready to serve in about 45 minutes. It’s perfect for busy weeknights or a cozy weekend lunch!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat until it’s crispy. Once done, use a slotted spoon to remove the bacon and set it aside, but keep the tasty bacon fat in the pot!
2. Sauté the Onions:
In the same pot, add the diced onion to the bacon fat. Cook until the onion is soft and translucent, which should take about 4-5 minutes. It’s going to smell amazing!
3. Add the Garlic:
Now, stir in the minced garlic and cook it for another 30 seconds. Just until it becomes fragrant—don’t burn it!
4. Make the Roux:
Next, add the butter and let it melt. Sprinkle the flour over the onion and garlic mixture, stirring constantly. Cook for about 1-2 minutes to form a roux, which helps thicken your chowder!
5. Add the Broth:
Slowly whisk in the broth, making sure there are no lumps. This is where the chowder starts to come together!
6. Cook the Potatoes:
Add the diced potatoes, thyme, salt, and black pepper. Bring everything to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender, about 10-15 minutes.
7. Stir in the Zucchini and Corn:
Now, add the chopped zucchini and corn kernels. Cook for another 5-7 minutes until the zucchini is tender.
8. Add Cream:
Pour in the half-and-half (or cream) and heat through without boiling. This is what makes the chowder creamy and delicious!
9. Adjust Seasonings:
Take a moment to taste your chowder. Adjust the seasoning with more salt, pepper, and those optional spices if you want a little kick!
10. Serve and Enjoy:
Serve your chowder hot, garnished with the crispy bacon you set aside earlier and a sprinkle of fresh parsley or chives. Enjoy the comforting flavors!
This creamy, hearty zucchini corn chowder is sure to warm you up and leave you feeling satisfied! Enjoy every comforting spoonful!
Can I Use Different Vegetables in This Chowder?
Absolutely! Feel free to mix in other vegetables like bell peppers, carrots, or even spinach. Just keep in mind that cooking times may vary depending on what you choose!
Can I Make This Chowder Vegan?
Yes! To make it vegan, skip the bacon and use smoked paprika or a dash of liquid smoke for flavor. Replace the half-and-half with coconut milk or a plant-based cream and use vegetable broth. It will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Freeze Zucchini Corn Chowder?
Yes, you can freeze it! Let the chowder cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Just remember, the texture of the zucchini may change, but it will still taste great!
