Go Back
- 4 ears of fresh corn, kernels removed - 2 medium zucchinis, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut milk - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and black pepper to taste - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme) - ¼ cup fresh basil, chopped (for garnish) - Optional: croutons for topping You can easily adjust the amounts to fit your needs. Here’s a guide: - Fresh Corn: Use about 2 cups of frozen corn if fresh isn't available. - Zucchini: If you prefer, yellow squash can work well too. - Broth: Swap vegetable broth for chicken broth for added depth. - Cream Options: Use coconut milk for a dairy-free option. - Herbs: Fresh herbs give the best taste, but dried herbs can substitute in a pinch. This chowder is quite flexible. Play around with these options based on what you have! For the full recipe, check out the complete instructions. Start by making a flavor base. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns translucent, about 5 minutes. This step builds a tasty foundation for your chowder. Next, it’s time to add the star ingredients. Stir in the fresh corn kernels and diced zucchini. Cook for another 5 minutes. This softens the veggies while keeping their crunch. Now, let’s create that creamy texture. If you have an immersion blender, use it to blend part of the chowder. This process gives you a mix of smooth and chunky textures. If you don’t have one, carefully pour a portion into a regular blender. Blend it, then return it to the pot. This method also works well. For the finishing touches, stir in the heavy cream or coconut milk. Add the smoked paprika, thyme, salt, and pepper. Heat the chowder for another 5 minutes. Taste and adjust the seasonings to match your preference. This savory summer corn and zucchini chowder will warm your heart and excite your taste buds. You can find more details in the Full Recipe. To make the best chowder, start with fresh corn and zucchinis. Look for corn with bright green husks and firm, plump kernels. The zucchinis should be smooth and shiny, with no soft spots. Always choose smaller zucchinis for a sweeter taste. For cooking, keep the timing in mind. Sauté the onions and garlic for about five minutes. This builds a good base flavor. Add corn and zucchini next, cooking for another five minutes. This helps them soften just right. Cook the chowder for ten to fifteen minutes after adding broth. This makes the zucchini tender without losing their crunch. Adding spices can really boost your chowder’s flavor. Consider using cayenne for heat, or cumin for warmth. Fresh herbs like parsley or dill can also brighten the dish. If you want a smoky taste, try adding smoked paprika or chipotle powder. To deepen the flavor, think about adding a splash of white wine before you add the broth. This small step can add layers of taste. You can also stir in a squeeze of fresh lemon juice just before serving. This adds brightness and freshness. Pair your chowder with simple sides. A fresh green salad or crusty bread works great. You can also serve it with grilled cheese for a cozy meal. For garnishes, fresh basil is perfect. It adds color and a burst of flavor. Croutons can add a nice crunch too. Just sprinkle them on top right before serving. {{image_2}} For a vegan or dairy-free version of this chowder, swap heavy cream for coconut milk. This change keeps the chowder creamy while adding a hint of sweetness. You can also use vegetable broth instead of chicken broth for a lighter base. If you want to change the veggies, try adding diced potatoes or carrots. You could even throw in some bell peppers for a pop of color and flavor. These swaps make the dish fun and exciting. You can add proteins like cooked chicken or shrimp to make this chowder heartier. Simply stir them in during the last few minutes of cooking. This addition makes the chowder more filling and nutritious. Also, feel free to experiment with different broth types. Using a spicy broth can add a nice kick to the chowder. If you prefer a smokier flavor, try using a broth infused with smoked spices. This can elevate the dish to new levels. For the full recipe, check the main article on Summer Corn and Zucchini Chowder. To store leftover chowder, let it cool first. Then, place it in an airtight container. It can stay fresh in the fridge for up to three days. When you want to reheat, pour the chowder into a pot over low heat. Stir often to avoid burning. You can also use the microwave, but heat it in short bursts. Stir in between until it reaches a warm temperature. You can freeze the chowder for future meals. To do this, let it cool completely. Pour it into freezer-safe bags or containers. Remove as much air as possible before sealing. It can last up to three months in the freezer. When you want to eat frozen chowder, thaw it overnight in the fridge. For quick thawing, place the bag in cold water. After thawing, reheat the chowder in a pot or microwave. Stir well and heat until hot. Enjoy your creamy delight anytime! For the full recipe, see the earlier section. How long does Summer Corn and Zucchini Chowder last in the fridge? Summer Corn and Zucchini Chowder can last for about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to let it cool down before you put it away. Can I make Summer Corn and Zucchini Chowder ahead of time? Yes, you can make this chowder ahead of time. It tastes even better the next day as the flavors blend well. Just follow the full recipe and store it in the fridge. Reheat it gently on the stove when you are ready to serve. What can I serve alongside this chowder? This chowder pairs well with crusty bread or a light salad. You could also serve it with grilled cheese for a comforting meal. A simple green salad adds a nice crunch and freshness. How spicy is the chowder, and can I adjust it? The chowder is mild in spice. The smoked paprika adds warmth without heat. If you like it spicier, you can add a pinch of cayenne or red pepper flakes. Adjust to your taste, and enjoy your perfect bowl! In this blog post, we explored the key ingredients, preparation steps, and tips for your Summer Corn and Zucchini Chowder. You learned about selecting fresh produce, achieving creamy textures, and customizing flavors to fit your taste. I shared storage methods to keep leftovers fresh and answered common questions. Embrace the joy of cooking this chowder. With practice, you’ll master it. Enjoy each bowl as a warm reminder of summer!

Summer Corn and Zucchini Chowder

Delight in the flavors of summer with this delicious Summer Corn and Zucchini Chowder recipe! Packed with fresh corn, tender zucchini, and creamy goodness, this hearty chowder is the perfect way to savor the season. In just 40 minutes, you can create a warm bowl of comfort that your whole family will love. Click through to discover the full recipe and elevate your summer meals with this tasty dish!
Print Recipe Pin Recipe

Ingredients
  

4 ears of fresh corn, kernels removed

2 medium zucchinis, diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or coconut milk

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and black pepper to taste

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

¼ cup fresh basil, chopped (for garnish)

Optional: croutons for topping

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.

    Add Corn and Zucchini: Stir in the corn kernels and diced zucchini. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.

      Pour in the Broth: Add the vegetable broth to the pot and bring to a gentle simmer. Cook for about 10-15 minutes, or until the zucchini is tender.

        Blend for Creaminess: Using an immersion blender, blend part of the chowder to create a creamy texture while leaving some corn and zucchini chunky for added bite. If you don’t have an immersion blender, carefully transfer a portion of the soup to a regular blender and then return it to the pot.

          Add Cream and Seasonings: Stir in the heavy cream (or coconut milk), smoked paprika, thyme, salt, and pepper. Allow the chowder to heat through for another 5 minutes. Adjust seasonings to taste.

            Serve: Ladle the chowder into bowls and garnish with freshly chopped basil. If desired, top with croutons for added crunch.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6