Description
If you’re searching for the perfect way to use summer’s freshest produce, this Summer Corn and Zucchini Chowder is exactly what you need.
Ingredients
2 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
3 cups fresh corn kernels (from about 3–4 ears of corn)
2 small zucchini, diced
1 large russet potato, peeled and diced
4 cups vegetable broth (or chicken broth)
1 cup whole milk (or unsweetened dairy-free milk)
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp paprika
Fresh chopped herbs (such as parsley, chives, or basil for garnish)
Instructions
Wash and dice the zucchini and peel the potato. Cut the corn from the cobs and set all veggies aside. Dice the onion and mince the garlic.
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and sauté for another 30 seconds.
Add the corn, zucchini, and potatoes to the pot. Pour in the broth and season with salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.
If desired, use an immersion blender to partially blend the chowder for a creamy base while keeping some texture. Stir in the milk and heat gently for another 5 minutes.
Taste and adjust seasonings if needed. Serve hot, garnished with fresh herbs or a few extra corn kernels.
Notes
Use fresh summer produce for best flavor. Frozen corn works in a pinch. Optional: blend half the soup for creaminess. Adjust seasonings before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4–6
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
Keywords: Corn and Zucchini Chowder