Sunshine in a Bowl Creamy Summer Corn Zucchini Chowder

Recipe Introduction

Quick Hook

Ever feel like summer's slipping away? I have! This Summer corn chowder recipe is like bottling sunshine. It's seriously creamy, packed with summer produce , and tastes like a warm hug.

Brief Overview

Corn and zucchini soup are a classic combination. This Summer corn chowder is a simple, comforting soup, perfect for using up summer corn .

It's easy to make in about 50 minutes. This recipe yields about 6 servings.

Main Benefits

This vegetarian soup is packed with nutrients from all the garden veggies. It's the perfect way to get your veggie fix.

This healthy comfort food is delicious and satisfying. What makes this Summer corn chowder special? It's fresh, flavourful, and super easy to make.

What You'll Need: Gathering the Goodies

This creamy corn soup recipe uses simple ingredients you can find at any supermarket. We're talking fresh corn, zucchini, onions, garlic, and a few pantry staples.

Don't worry about being perfect. The best garden vegetable chowder is one made with love!

step-by-step to Chowder Heaven

First, we're going to sauté some aromatics. Heat up 2 tablespoons of olive oil in a big pot. Add a diced onion and cook until soft.

Stir in garlic, thyme, and red pepper flakes. Sizzle for one minute.

Next, add your Summer corn , diced zucchini, and potato to the pot. Pour in 4 cups of vegetable broth.

Simmer it all until the potatoes are tender. It takes about 15- 20 minutes.

Now comes the fun part: blending! Use an immersion blender to make the chowder creamy. Be careful when blending hot liquids! If you are using a standard blender, vent the lid.

Or leave it chunky for extra texture. Finally, stir in 1 cup of cream and lemon juice, heat through, and season to taste.

Level Up Your Chowder Game

Want to take your Summer corn chowder to the next level? Add some crispy bacon bits. Or a swirl of cream on top.

A little paprika never hurt anyone, either. Garnish with fresh chives for a pop of colour.

Ingredients & Equipment for Sunshine in a Bowl

Ready to make some Summer corn chowder ? It all starts with good ingredients and the right tools. Honestly, I believe the better the ingredients, the tastier the final result! Let's dive into what you'll need.

Main Ingredients - Fresh is Best!

For this Creamy Summer Corn & Zucchini Chowder, here's the lowdown.

• Olive Oil: 2 tablespoons (30ml) .
• Yellow Onion: 1 medium (about 1 cup/150g), diced. This is your flavor base.
• Garlic: 2 cloves , minced (about 2 teaspoons/10g). Fresh garlic makes all the difference.
• Dried Thyme: 1/2 teaspoon . Adds that cozy, herby note.
• Red Pepper Flakes: 1/4 teaspoon (optional).
• Fresh Corn Kernels: 4 cups (approx. 4 ears) or 600g . The star of the show! Look for plump, juicy kernels.
• Zucchini: 2 medium (about 2 cups/300g), diced. Grab firm, Summer Produce ones.
• Russet Potato: 1 medium (about 1 cup/150g), peeled and diced.
• Vegetable Broth: 4 cups (950ml) .
• Heavy Cream: 1 cup (240ml) . This makes it ultra creamy.
• Fresh Lemon Juice: 2 tablespoons (30ml) .

When it comes to the Summer corn , the fresher the better! Honestly, you can use frozen if needed, but fresh really pops.

I remember one time I used corn straight from the farmer's market. Oh my gosh, the flavor was incredible!

Seasoning Notes: The Magic Touch

Let's talk spices! Thyme and garlic are key here. They add warmth and depth. A pinch of red pepper flakes is optional but really adds a nice little kick.

For a slight variation, consider trying basil or oregano for the thyme. It will also give a boost of Flavor, creating a Garden vegetable chowder .

Equipment Needed: Keep it Simple

You don't need a fancy kitchen to make this!

• Large Pot or Dutch Oven: Essential for simmering.
• Cutting Board and Sharp Knife: For chopping your veggies.
• Immersion Blender (or regular blender): To make it creamy! If you don’t have an immersion blender, a regular blender works. Just be careful blending hot liquids. Honestly, I've made this using just a potato masher for a chunkier texture.

This Easy corn chowder is all about embracing the flavours of Summer Produce . Enjoy the process and enjoy every spoonful! This Healthy Comfort Food will really brighten your day.

Let's Talk Chowder: Making the Best Summer Corn Chowder

Honestly, who doesn’t love a good chowder? It's the kind of dish that just screams comfort. It reminds me of summers at my grandma's, you know? She always had some kind of amazing Summer corn chowder bubbling away on the stove.

This Creamy Summer Corn & Zucchini Chowder recipe is my attempt to recreate that magic! And, it is such Healthy Comfort Food .

Prep Like a Pro: Your Mise en Place Matters

Before you even think about turning on the hob, let’s get organised. Dice your onion, mince your garlic, and chop up that beautiful summer produce .

Having everything prepped and ready to go not only saves time, but it also makes cooking way less stressful. Think of it like your cooking feng shui! Plus, it’s a great excuse to channel your inner chef.

Chowder Time: step-by-step Sunshine

Alright, now for the fun part!

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté the diced onion until softened (about 5 minutes ).
2. Add 2 minced cloves of garlic, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of red pepper flakes (optional). Cook until fragrant, about 1 minute.
3. Toss in 4 cups of corn kernels, 2 diced zucchini , and 1 diced potato . Stir it all together, coating the veggies in that lovely flavour.
4. Pour in 4 cups of vegetable broth. Bring to a simmer, reduce the heat, and cook for 15- 20 minutes , until the potatoes are tender.
5. Use an immersion blender to partially blend the chowder (carefully, if using a regular blender). Keep some chunks for texture! This is where the magic happens.
6. Stir in 1 cup of heavy cream and 2 tablespoons of lemon juice. Heat gently, don't boil! Season to taste.
7. Ladle into bowls and garnish. Chives? Bacon bits? Go wild!

Secret Chowder Moves

Want to take your Summer corn chowder to the next level? Here are a few tricks I've picked up along the way:

• Don't Overblend: Seriously, resist the urge to puree everything. The best chowders have a bit of texture.
• Taste, Taste, Taste: Seasoning is key. Salt and pepper are your friends!
• Lemon Zest Boost: Add a little lemon zest along with the juice for an extra zing.
• This Creamy corn soup recipe is a perfect Vegetarian Soup , or you can use the chicken broth.

Honestly, this Easy corn chowder is so versatile. It's perfect for a light lunch, a Garden vegetable chowder , or even a fancy dinner party.

Serve it with some crusty bread, maybe a grilled cheese on the side, and you're golden. Enjoy!

Recipe Notes: Chowder Wisdom

Alright, you've got the recipe for my Creamy Summer corn chowder . But before you dive in, let's chat about a few extra things that can make your chowder experience even better.

Honestly, these are the little secrets that elevate this easy corn chowder from good to "Oh my gosh, this is amazing!".

Consider this your cheat sheet.

Plating and Presentation Ideas: Chowder Chic!

Let’s talk looks! This vegetarian soup can be so much more than just a bowl of soup. Ladle your Sunshine in a Bowl: Creamy Summer Corn & Zucchini Chowder, into a nice bowl.

A swirl of cream on top looks gorgeous. Sprinkle some fresh chives for a pop of colour. Crispy bacon bits add a salty, smoky crunch that is amazing.

You could even add a sprinkle of paprika!

The Perfect Chowder Partners: Sides and Sips

What goes well with Summer corn chowder ? Firstly, grilled cheese sandwich. A classic! A crusty bread for dipping is perfect.

For a lighter pairing, try a simple green salad. Want a drink? A crisp white wine like Sauvignon Blanc will dance beautifully on your taste buds.

This chowder is a celebration of Summer Produce !

Storage Tips: Chowder SOS

Got leftovers? No worries! This Summer corn chowder keeps well. Store it in an airtight container in the fridge for up to 3 days.

To reheat, gently warm it on the stovetop. Don't boil it, especially after adding the cream. Freezing is an option! Let the chowder cool completely, then freeze in freezer safe containers for up to 2 months.

Thaw overnight in the fridge. Honestly, sometimes the flavours even meld together nicely when frozen.

Remix Your Chowder: Variations

Fancy a change? No problem. Want to make it spicy? Add a diced jalapeño. For a vegan Summer corn chowder , swap the heavy cream for coconut cream.

Love seafood? Toss in some cooked shrimp near the end. Feeling adventurous? Try using sweet potato instead of russet. Get wild with this Garden vegetable chowder .

Nutrition: Goodness in Every Bowl

This Summer corn chowder is more than just tasty. It's packed with vitamins from the corn and zucchini. Potatoes add some good carbs. It’s Healthy Comfort Food , you know?

This Summer corn chowder is all about celebrating Summer Corn and enjoying fresh Corn and zucchini soup . And hey, remember, cooking should be fun, not stressful.

So, don't be afraid to experiment and make this recipe your own! You got this!

Frequently Asked Questions

Can I make Summer corn chowder ahead of time?

Absolutely! Summer corn chowder is a great make-ahead dish. The flavors actually meld together even better after a day or two in the fridge. Just allow it to cool completely before refrigerating in an airtight container for up to 3 days.

Reheat gently on the stovetop, stirring occasionally, and avoid boiling after adding the cream.

Is there a good substitute for heavy cream in summer corn chowder to make it lighter?

You bet! If you're watching your waistline but still want that creamy texture, try using half and-half instead of heavy cream. You could also blend in a handful of soaked cashews for added creaminess (a chef's trick!). Coconut cream will also do in a pinch, it will impart a light coconut flavour.

What's the best way to store leftover Summer corn chowder?

To properly store your delicious leftover summer corn chowder, let it cool down completely before transferring it to an airtight container. Store in the fridge for up to 3 days. For longer storage, you can freeze it, but be aware that the texture might change slightly upon thawing, particularly the potatoes.

Thaw it in the refrigerator overnight before reheating.

Can I make this Summer corn chowder recipe vegan?

Certainly! It's an easy switch. Replace the heavy cream with coconut cream or a cashew cream for richness. Ensure you're using vegetable broth. For an extra touch, you can also use a vegan butter alternative when sautéing the aromatics to mimic the flavour of dairy butter.

My summer corn chowder is too thick! How do I fix it?

No worries, it happens! Simply add a little extra vegetable broth or water, a quarter of a cup at a time, until you reach your desired consistency. Stir well and heat through gently. Remember, you can always add more liquid, but you can't take it away, so add gradually!

I don't have an immersion blender. Can I still make this Summer corn chowder?

Of course! A regular blender or even a food processor will do the trick. Just carefully transfer about 2 cups of the hot chowder to the blender (in batches if necessary) and blend until smooth, then return it to the pot. Remember to vent the blender lid when blending hot liquids to prevent any accidents.

Alternatively, you can skip the blending altogether and enjoy a chunkier style chowder.