If you are craving something comforting yet fresh that perfectly celebrates the flavors of the season, the Summer Corn and Zucchini Chowder Recipe is an absolute must-try. This vibrant chowder bursts with tender zucchini, sweet corn, and creamy potatoes all melded into a luscious, velvety broth. It’s hearty without being heavy, easy to whip up on a busy weeknight, and packed with the kind of summer goodness that feels like a warm hug in a bowl.
Ingredients You’ll Need
This recipe relies on a handful of simple, fresh ingredients that work harmoniously to build layers of flavor, texture, and color. Each component is thoughtfully chosen to keep the chowder wholesome yet indulgent, making every spoonful delightful and nourishing.
- Olive oil: Adds richness and helps soften the vegetables while adding a subtle, fruity flair.
- Yellow onion: Provides a savory base with gentle sweetness when sautéed.
- Garlic cloves: Elevate the aroma with a warm, pungent kick.
- Carrots: Bring natural sweetness and a pop of bright color.
- Celery stalks: Impart a mild, earthy crunch that enhances complexity.
- Zucchini: The star vegetable adding tender texture and fresh summer vibes.
- Fresh corn kernels: Offer bursts of juicy sweetness, essential for that authentic chowder experience.
- Yukon Gold potatoes: Provide creamy body and thickness when cooked down.
- Salt and black pepper: Key for seasoning and balancing all the flavors.
- Dried thyme: Adds an herbal note that ties everything together beautifully.
- Vegetable broth: The flavorful liquid base to bring richness without heaviness.
- Unsweetened almond milk: Keeps this chowder creamy while remaining light and dairy-free.
- All-purpose flour: Used to gently thicken the chowder for that perfect silky texture.
- Fresh parsley: Optional garnish that lends a fresh, green brightness to finish.
How to Make Summer Corn and Zucchini Chowder Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion, minced garlic, chopped carrots, and celery. Let these sauté for about 5 to 6 minutes until the vegetables soften and the onions turn translucent. This step wakes up the flavors and sets a fragrant foundation for the chowder.
Step 2: Season and Cook the Potatoes
Add the diced Yukon Gold potatoes along with salt, black pepper, and dried thyme. Stir everything well and cook for 2 to 3 minutes. This helps the seasonings bloom and begin infusing the potatoes, boosting the chowder’s depth from the very start.
Step 3: Simmer the Base
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and let it cook for 10 to 12 minutes until the potatoes can be easily pierced with a fork. This step softens the potatoes perfectly, making the chowder feel hearty and substantial.
Step 4: Add Corn and Zucchini
Stir in the sweet corn kernels and diced zucchini. Let the chowder simmer uncovered for another 7 to 8 minutes. This keeps the zucchini tender but still alive with a little bite, while the corn adds delightful bursts of natural sweetness throughout the soup.
Step 5: Thicken the Chowder
Whisk together the all-purpose flour and almond milk in a small bowl until smooth. Pour this mixture into the pot and stir well to incorporate. Allow the chowder to simmer for an additional 5 minutes so it thickens to a luxuriously creamy texture without feeling heavy.
Step 6: Final Seasoning and Serve
Taste your chowder and adjust the seasoning with a pinch more salt or pepper if necessary. Ladle the chowder into bowls, garnish with freshly chopped parsley for a pop of color and freshness, and serve warm. Enjoy the comfort and joy this summer classic brings!
How to Serve Summer Corn and Zucchini Chowder Recipe
Garnishes
Simple garnishes elevate this chowder beautifully. A sprinkle of fresh parsley adds a vibrant green note. For some extra punch, try crispy bacon bits or a handful of shredded sharp cheddar. A drizzle of good olive oil or a dash of smoked paprika can also enhance the presentation and flavor.
Side Dishes
The chowder pairs wonderfully with a crusty baguette or warm cornbread to soak up the creamy broth. A light, crisp side salad with citrus vinaigrette balances the richness perfectly. If you want something heartier, garlic roasted potatoes or simple grilled veggies complement the flavors well.
Creative Ways to Present
Serve the chowder in rustic bread bowls for an inviting, cozy touch that doubles as edible dishware. Layer it over cooked grains like quinoa or brown rice for a fulfilling bowl meal. You can also garnish with colorful microgreens or edible flowers to turn this humble chowder into a stunning summer centerpiece.
Make Ahead and Storage
Storing Leftovers
This Summer Corn and Zucchini Chowder Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent the delicate flavors from blending too aggressively. Give it a good stir before reheating as the ingredients may settle.
Freezing
You can freeze the chowder for up to 2 months in a freezer-safe container. To keep the texture intact, freeze before adding the almond milk and flour thickener. When thawing, reheat gently and stir in the milk and flour mixture at the end to recapture that creamy consistency.
Reheating
Reheat your chowder slowly over low heat, stirring occasionally to prevent scorching. If it feels too thick, add a splash of vegetable broth or almond milk to loosen it back up. This careful reheating preserves the chowder’s vibrant flavors and luscious texture.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works perfectly and is a convenient alternative when fresh ears aren’t available. Just make sure to thaw it before adding to the chowder for even cooking.
Is this chowder dairy-free?
Yes, by using unsweetened almond milk or another plant-based milk, this chowder stays dairy-free and suitable for those with lactose intolerance or dairy allergies.
Can I make this chowder gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the chowder without any gluten.
What can I substitute for Yukon Gold potatoes?
Russet or red potatoes can be used instead, but Yukon Golds are ideal for their creamy texture and buttery flavor, which really enhance this chowder.
Can I add protein to this chowder?
Definitely! Adding cooked chicken, crispy bacon, or even some shrimp can transform this chowder into a protein-packed meal. Just add the protein near the end of cooking to warm through without overcooking.
Final Thoughts
This Summer Corn and Zucchini Chowder Recipe is a joyful celebration of fresh, simple ingredients that come together to create something truly special. Whether you’re cooking for a cozy night in or entertaining friends, it’s a dish that promises warmth, comfort, and a burst of seasonal sunshine in every spoonful. Give it a try and let this chowder become your new summer favorite!
Print
Summer Corn and Zucchini Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Summer Corn and Zucchini Chowder is a delicious and wholesome soup perfect for warm weather. It features fresh vegetables like corn, zucchini, and potatoes cooked in a creamy, dairy-free base made with almond milk. This chowder is easy to prepare, packed with flavors from herbs and sautéed aromatics, and can be enjoyed as a light yet satisfying meal.
Ingredients
Vegetables
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large zucchini, diced
- 2 ears fresh corn, kernels cut from the cob (or 1 ½ cups frozen corn)
- 2 medium Yukon Gold potatoes, peeled and diced
Seasonings & Herbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 tablespoon chopped fresh parsley for garnish (optional)
Liquids & Others
- 1 tablespoon olive oil
- 3 ½ cups vegetable broth
- 1 cup unsweetened almond milk (or any milk of choice)
- 2 tablespoons all-purpose flour (or gluten-free alternative)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, chopped carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
- Add Seasonings & Potatoes: Stir in the diced Yukon Gold potatoes, salt, black pepper, and dried thyme. Cook for an additional 2 to 3 minutes to allow the flavors of the seasonings to develop.
- Simmer Potatoes: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 10 to 12 minutes until the potatoes are fork-tender.
- Add Corn and Zucchini: Stir in the corn kernels and diced zucchini. Simmer the chowder uncovered for another 7 to 8 minutes until the zucchini is tender but still holds its shape.
- Thicken the Chowder: In a small bowl, whisk together the all-purpose flour and unsweetened almond milk until smooth. Pour this mixture into the pot and stir well. Allow the chowder to simmer for 5 more minutes until it thickens slightly.
- Adjust and Serve: Taste the chowder and adjust seasoning if necessary. Ladle into bowls, garnish with freshly chopped parsley if desired, and serve warm.
Notes
- For a richer chowder, substitute almond milk with cream or coconut milk.
- Use frozen corn if fresh ears are not available; thaw before adding.
- Gluten-free flour can be used to make the chowder gluten-free.
- To make the chowder vegan, ensure the vegetable broth and milk substitute are plant-based.
- This chowder can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop.
