A creamy, comforting, and vibrant chowder that celebrates the best of summer produce. This recipe is easy to make, bursting with flavor, and perfect for a light lunch or a satisfying dinner. It’s also naturally vegetarian and can easily be made vegan!
Ingredients:
- 4 ears of fresh corn, kernels removed (about 3 cups)
- 1 medium zucchini, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme, finely chopped (or 1 teaspoon dried thyme)
- Salt and freshly ground black pepper to taste
- Optional garnishes: fresh parsley, chili flakes, a swirl of coconut cream
Preparation:
Step 1: Prepare the Vegetables First, shuck the corn and carefully remove the kernels. A helpful trick is to stand the corn upright in a large bowl and use a sharp knife to slice downwards, allowing the kernels to fall into the bowl. Dice the zucchini into roughly 1/2-inch pieces. Chop the onion and mince the garlic. If using fresh thyme, chop it finely.
Step 2: Sauté Aromatics In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until translucent and softened. Be careful not to brown the onions, as you want them to release their sweetness. Add the minced garlic and cook for another minute, until fragrant. This step is crucial because it builds a flavor base for the entire chowder.
Step 3: Cook Zucchini Add the diced zucchini to the pot and cook for approximately 5 minutes, stirring occasionally, until the zucchini begins to soften. Cooking the zucchini at this stage allows it to develop a slightly sweeter flavor and ensures it isn’t too crunchy in the final chowder.
Step 4: Simmer Chowder Add the corn kernels and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Allow the chowder to simmer for 10 minutes, stirring occasionally. This allows the corn kernels to release their starches and thicken the chowder slightly.
Step 5: Finish and Season Pour in the coconut milk and stir to combine. Reduce the heat to low and allow the chowder to simmer for another 10 minutes, allowing the flavors to meld together. The coconut milk adds creaminess and a subtle sweetness to the chowder, enhancing the overall taste. Season with fresh thyme, salt, and freshly ground black pepper to taste. Start with a little at a time, then taste and adjust as needed.
Why You’ll Love This Recipe:
- Seasonal and Fresh: It’s the perfect way to use up summer’s bounty of corn and zucchini.
- Creamy and Comforting: The coconut milk creates a luxuriously creamy texture without the need for heavy cream.
- Flavorful and Aromatic: The combination of fresh thyme, garlic, and sweet corn creates a wonderfully aromatic and flavorful dish.
- Easy to Make: This recipe is straightforward and doesn’t require any fancy techniques.
- Versatile: Easily adaptable to dietary restrictions – naturally vegetarian and can be made vegan.
- Healthy: Packed with vegetables and nutrients.
Serving Suggestions:
- Serve hot in bowls, garnished with fresh parsley.
- A swirl of coconut cream adds extra richness.
- A sprinkle of chili flakes provides a subtle kick.
- Serve with crusty bread or grilled cheese sandwiches for dipping.
- A side salad complements the chowder perfectly.
Tips:
- Fresh Corn is Best: While frozen corn can be used in a pinch, fresh corn kernels will provide the best flavor and texture.
- Don’t Overcook the Zucchini: Overcooked zucchini can become mushy. Cook it until it is just tender.
- Adjust Seasoning: Taste as you go and adjust the seasoning to your liking.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a bit of heat.
- Blending Option: For a smoother chowder, you can blend a portion of it with an immersion blender before adding the coconut milk. Be careful when blending hot liquids!
- Make it Ahead: This chowder can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together even more as it sits. Reheat gently on the stovetop before serving.
- Vegan Variation: This recipe is already naturally vegetarian. To make it vegan, ensure that the vegetable broth you use is vegan-friendly.
Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 350-400 per serving
- Protein: 5-7 grams
- Sodium: Varies depending on the broth used, but aim for lower sodium options.
Conclusion:
This Summer Corn and Zucchini Chowder is a delightful celebration of summer flavors. It’s a creamy, comforting, and healthy dish that’s easy to make and perfect for any occasion. Whether you’re looking for a light lunch, a satisfying dinner, or a way to use up your garden’s bounty, this recipe is sure to please. Enjoy!
Q&A:
- Q1: Can I use frozen corn for this recipe?
- A1: Yes, you can! While fresh corn is ideal for its sweetness and texture, frozen corn is a perfectly acceptable substitute, especially when fresh corn is not in season. Make sure to thaw the corn before adding it to the pot.
- Q2: I’m allergic to coconut. Can I use another type of milk?
- A2: Absolutely! If you have a coconut allergy or simply don’t prefer the taste, you can substitute the coconut milk with another plant-based milk like oat milk or cashew milk. Just be aware that these options may alter the flavor and creaminess of the chowder slightly.
- Q3: Can I add other vegetables to this chowder?
- A3: Definitely! This recipe is very versatile, and you can add other vegetables based on your preferences and what you have on hand. Some great additions include potatoes (diced), bell peppers (diced), and carrots (diced).
- Q4: How long will this chowder keep in the refrigerator?
- A4: This chowder will keep well in the refrigerator for up to 3 days. Store it in an airtight container. When reheating, do so gently on the stovetop, stirring occasionally, until heated through.
- Q5: Can I freeze this chowder?
- A5: While you can freeze this chowder, it’s important to note that the texture may change slightly after thawing. The coconut milk can sometimes separate or become a bit grainy. If you do freeze it, allow it to thaw completely in the refrigerator before reheating gently on the stovetop. Stir well to re-emulsify the coconut milk.
