Comforting Zucchini Corn Chowder Fall Soup Recipe

There’s something magical about a bowl of Zucchini Corn Chowder Fall Soup. Imagine a comforting blend of sweet corn, tender zucchini, and creamy goodness that warms your soul as the leaves change color outside. This soup invites you to wrap your hands around a steaming bowl while reveling in the delightful aromas wafting through your kitchen.

As the days grow shorter and the air turns crisp, this chowder becomes an essential part of my culinary repertoire. The first time I made it, my friends gathered around, and with every spoonful, I could feel their smiles radiating warmth. Trust me; this soup is perfect for cozy nights in or gatherings where everyone needs a little extra love.

I remember one chilly evening when I served this chowder to my family. The laughter echoed through our home as they savored each bowlful, creating memories that still warm my heart.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Choose firm zucchinis that are bright green for optimal freshness; they’ll add a lovely texture to the chowder.

• Fresh Corn: Use sweet corn for the best flavor; frozen corn works too if fresh isn’t available.

• Onion: A medium yellow onion provides a sweet base that complements the other ingredients perfectly.

• Garlic: Fresh garlic cloves will elevate your chowder with their robust aroma and depth of flavor.

• Vegetable Broth: Opt for low-sodium broth to control salt levels while allowing the natural flavors to shine through.

• Coconut Milk: For creaminess without dairy, coconut milk adds a subtle sweetness that blends beautifully with savory notes.

• Thyme: Fresh thyme offers a fragrant herbal note; dried thyme works well in a pinch but use less.

• Salt and Pepper: Essential for seasoning; adjust according to your taste preferences as you go along.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Zucchini Corn Chowder Fall Soup

Sautéing Aromatics: Start by heating olive oil in a large pot over medium heat. Add chopped onions and sauté until they’re translucent and fragrant; this usually takes about 5 minutes.

Add Garlic: Stir in minced garlic and cook for another minute until you can smell its delicious aroma filling your kitchen—this is where magic begins.

Add Zucchini and Corn: Toss in diced zucchini and fresh corn kernels into the pot. Sauté them together until they soften slightly, which takes about 3-4 minutes.

Pour in Broth: Now it’s time for some broth love! Pour in vegetable broth and bring everything to a gentle simmer. You’ll know it’s ready when small bubbles start dancing on the surface.

Add Coconut Milk: Stir in creamy coconut milk to create that luscious texture we all crave. Keep simmering for another 5-10 minutes until everything melds together beautifully.

Seasoning: Finally, season with salt, pepper, and fresh thyme before serving. Taste and adjust seasoning as necessary—your soup should sing with flavor!

Enjoy your Zucchini Corn Chowder Fall Soup hot, garnished with fresh herbs or croutons if you’re feeling fancy! This recipe will fill your home with warmth while bringing smiles around the dinner table—because who doesn’t love comfort food?

Perfecting the Cooking Process

Start by sautéing onions and garlic for aromatic depth, then add zucchini and corn. Pour in vegetable broth and simmer until tender for optimal flavor.

Add Your Touch

Consider adding diced potatoes for extra heartiness or toss in some crispy bacon bits for a savory twist. Spice it up with cayenne if you like a kick.

Storing & Reheating

Store in an airtight container in the fridge for up to four days. Reheat gently on the stovetop or microwave until warm, adding a splash of broth if it thickens.

Sharing this recipe always reminds me of cozy fall evenings spent with friends, laughter echoing as we savored each spoonful together, creating memories as warm as the soup itself.

FAQ

Can I use frozen corn for Zucchini Corn Chowder Fall Soup?

Yes, frozen corn works well and saves you prep time while maintaining great flavor.

How can I make this chowder vegan?

Simply use vegetable broth and plant-based milk instead of dairy products to keep it vegan-friendly.

What herbs pair well with this chowder?

Fresh thyme or parsley complement the flavors beautifully; consider adding them right before serving for freshness.

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Zucchini Corn Chowder Fall Soup

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Zucchini Corn Chowder is a delightful and creamy fall soup that combines the sweetness of fresh corn with tender zucchini. This comforting dish not only warms your soul but also fills your kitchen with inviting aromas. Perfect for cozy evenings or lively gatherings, this chowder is simple to make yet impressive enough to share with loved ones. Enjoy it as a hearty main course or a vibrant starter that captures the essence of autumn in every spoonful.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 4
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups diced zucchini
• 1 cup fresh corn kernels (or frozen corn)
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup canned coconut milk
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• Salt and pepper to taste

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
2. Stir in the minced garlic and cook for an additional minute.
3. Add the diced zucchini and corn; sauté for 3-4 minutes until slightly softened.
4. Pour in the vegetable broth and bring to a gentle simmer.
5. Stir in the coconut milk and continue simmering for another 5-10 minutes until flavors meld.
6. Season with salt, pepper, and thyme before serving.

Nutrition

• Serving Size: 1 cup (240 ml)
• Calories: 210
• Sugar: 5g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg

Keywords: - For added heartiness, consider mixing in diced potatoes or crispy bacon bits. - To spice things up, add a pinch of cayenne pepper. - Store leftovers in an airtight container for up to four days; reheat gently on the stovetop.