This Zucchini Corn Chowder is a warm hug in a bowl! It’s creamy and filled with sweet corn and fresh zucchini, making it perfect for any day.
On chilly nights, I can’t resist a steaming bowl of this chowder. Pair it with some crusty bread, and you’re in for a cozy treat! 🥣
Key Ingredients & Substitutions
Corn: Fresh corn gives a sweet flavor and great texture. If it’s not in season, frozen corn works perfectly too! I usually opt for frozen when I want it quick and easy, and it’s just as tasty.
Zucchini: Medium zucchinis are the star here. If you can’t find zucchinis, yellow squash makes a great substitute. It will add a similar mild taste and color.
Bacon: I love adding bacon for a smoky touch, but you can leave it out for a vegetarian option. Try using smoked paprika instead for that hint of smokiness without the meat.
Heavy cream: For a lighter version, swap heavy cream with whole milk or coconut milk. Coconut milk gives a nice twist, especially if you enjoy its flavor!
How Do I Get My Chowder to Have the Right Texture?
Achieving the right texture in chowder is key to its appeal. You want it creamy but still chunky. To do this:
- After cooking the veggies, use an immersion blender to gently blend part of the soup. This keeps some chunks while giving creaminess.
- If you don’t have an immersion blender, transfer half the soup to a regular blender, but be careful with hot liquids! Let it cool slightly before blending for safety.
This method gives you that comforting, satisfying mouthfeel that makes chowder so enjoyable. Trust me, your taste buds will thank you!
How to Make Zucchini Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 ears fresh corn (or about 3 cups frozen corn kernels)
- 2 medium zucchinis, chopped into small chunks
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
- 4 strips bacon, chopped (optional)
- 2 tablespoons butter or olive oil
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 30 minutes to cook, totaling about 40 minutes from start to finish. It’s quick enough for a weeknight dinner yet comforting enough for any occasion!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by shucking the ears and cutting the kernels off the cob. Don’t forget to save the cobs; they add extra flavor to the chowder!
2. Cook the Bacon (if using):
In a large pot, cook the chopped bacon over medium heat until it’s nice and crispy. Once done, remove the bacon and set it aside on paper towels to absorb the excess grease. If you’re skipping the bacon, just add the butter or olive oil directly to the pot.
3. Sauté Onions and Garlic:
Add the chopped onion and minced garlic into the pot (with the bacon fat or butter). Sauté for about 4-5 minutes until the mixture becomes translucent and fragrant. This step builds a wonderful base for your chowder.
4. Add Vegetables:
Now, it’s time to add the diced potatoes, chopped zucchini, and corn kernels to the pot. Give it a good stir to mix everything together.
5. Pour in the Broth:
Add the vegetable or chicken broth to the pot. If you prefer a thinner chowder, feel free to add 1-2 extra cups of broth. If you’ve used fresh corn, toss in the reserved cobs for that delicious corn flavor—just remember to take them out before serving!
6. Simmer the Chowder:
Bring the pot to a boil, then reduce the heat and let it simmer for about 15-20 minutes until all the vegetables are tender. Your kitchen will smell fantastic!
7. Blend for Creaminess:
Once the vegetables are tender, carefully remove the corn cobs (if used). If you have an immersion blender, pulse some of the chowder to make it creamy, but keep plenty of the corn and zucchini chunky. If you don’t have one, feel free to blend half the mixture in a blender and return it to the pot.
8. Add Cream and Seasonings:
Stir in the heavy cream and fresh thyme. Gently warm the chowder but keep it from boiling.
9. Final Seasoning:
Season your chowder with salt and freshly ground black pepper to taste. This is where you can adjust the flavors to your liking!
10. Serve and Enjoy:
Serve the chowder hot, topped with crispy bacon bits (if using) and a sprinkle of freshly chopped parsley or chives for a pop of color. Pair it with some crusty bread for a complete meal!
Enjoy your comforting bowl of zucchini corn chowder! 🥣
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute and is often more convenient. Just add it directly to the pot without thawing, and it will cook perfectly in the chowder.
How Can I Make This Recipe Dairy-Free?
To make this chowder dairy-free, substitute the heavy cream with coconut milk or a dairy-free cream alternative. This will still give you that creamy texture without the dairy!
Can I Add Other Vegetables?
Yes, feel free to get creative! You can add other veggies like bell peppers, carrots, or even some leafy greens like spinach towards the end of cooking for extra nutrients and flavor.
How Do I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of broth or water if it’s too thick.
