There’s something magical about the combination of fresh corn and zucchini. Imagine a bowl of Summer Fresh Corn and Zucchini Chowder, bubbling gently on your stove, releasing a symphony of sweet and savory aromas that dance through your kitchen. This chowder is like summer in a bowl, with each spoonful offering a delightful crunch from the corn and a velvety texture from the zucchini. It’s an experience that makes you want to close your eyes and savor every moment. For more inspiration, check out this easy lunch options recipe.
Growing up, my grandma always made this chowder during family gatherings. The laughter around the table was as rich as the creamy goodness we enjoyed, often accompanied by stories of her garden adventures. Whether it’s a picnic by the lake or a cozy dinner at home, this chowder brings everyone together for an unforgettable culinary experience. For more inspiration, check out this delicious dinner recipes recipe.
Why You'll Love This Recipe
- This chowder is incredibly easy to prepare, making weeknight dinners a breeze
- The flavor profile balances sweetness with savory notes, creating a comforting dish
- Its vibrant colors make it visually appealing in any setting
- This chowder can be customized with different herbs and spices to suit your taste preferences
I remember one summer day when I made this for my friends. Their smiles after the first bite were priceless.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Corn: Use sweet, juicy corn for maximum flavor; frozen corn works if you can’t find fresh.
Zucchini: Choose firm zucchinis; they should be vibrant green without any soft spots.
Onion: A medium onion adds depth; yellow onions are perfect for this chowder.
Garlic: Fresh garlic cloves enhance the aroma; minced garlic gives the best flavor.
Vegetable Broth: Homemade broth is ideal, but store-bought works well too for convenience.
Coconut Milk: Use full-fat coconut milk for creaminess; it adds a subtle sweetness.
Olive Oil: Extra virgin olive oil brings richness; it’s perfect for sautéing vegetables.
Fresh Herbs (Basil or Thyme): Fresh herbs elevate the flavor; choose what you love best!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Summer Fresh Corn and Zucchini Chowder
Sauté Your Base Ingredients: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until fragrant and translucent—about 5 minutes—while stirring occasionally.
Add Zucchini and Corn: Toss in sliced zucchini and fresh corn kernels into the pot. Stir everything together and sauté for another 5-7 minutes until zucchini softens just slightly but still retains its crunch.
Pour in Broth: Carefully add 4 cups of vegetable broth while bringing everything to a gentle simmer. Let it bubble away happily for about 15 minutes; enjoy those fabulous aromas wafting around your kitchen.
Create Creamy Goodness: After simmering, pour in one can of full-fat coconut milk, stirring until well combined. The mixture should turn creamy! Taste it now—add salt or pepper as needed to elevate those flavors.
Add Fresh Herbs: Just before serving, stir in chopped fresh basil or thyme leaves for a pop of freshness! Cook for an additional minute to let those herb flavors mingle beautifully.
This Summer Fresh Corn and Zucchini Chowder is not just food; it’s an experience that celebrates summer’s bounty while wrapping you in comfort. So grab your spoon and dive into this flavorful bowl of joy!
You Must Know
- This Summer Fresh Corn and Zucchini Chowder is not just a seasonal delight; it’s a hug in a bowl
- Enjoy the sweet taste of corn combined with tender zucchini, making it perfect for lazy summer afternoons or cozy nights in
- The vibrant colors and aromas will make your kitchen feel like a farmers’ market!
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add zucchini and corn. Pour in broth, season, and simmer until everything is tender. This order ensures maximum flavor extraction without overcooking your veggies.
Add Your Touch
Feel free to swap out the zucchini for yellow squash or add some diced potatoes for extra heartiness. A sprinkle of fresh herbs like basil or parsley can elevate this chowder into a gourmet experience.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. When reheating, do so gently on the stove over low heat to maintain the chowder’s creamy consistency.
Chef's Helpful Tips
- For a creamier texture, blend half of the chowder before serving
- Avoid overcooking the vegetables to keep them vibrant and crunchy
- Fresh corn adds sweetness; frozen works too but lacks that juicy bite
Sharing this chowder at our family reunion sparked laughter as my cousin mistook it for dessert due to its creamy texture! That moment reminded me that cooking should always be fun and unexpected.
FAQ
Can I make Summer Fresh Corn and Zucchini Chowder vegan?
Absolutely! Use vegetable broth and coconut milk instead of chicken broth and cream.
How should I serve this chowder?
Serve hot with crusty bread on the side for dipping or topping.
What can I add for protein?
Add cooked bacon, shredded chicken, or chickpeas to make it heartier.
Summer Fresh Corn and Zucchini Chowder
Summer Fresh Corn and Zucchini Chowder is a delightful, creamy dish that encapsulates the essence of summer in every spoonful. With the natural sweetness of fresh corn and the tender texture of zucchini, this chowder is both comforting and satisfying. It’s easy to make and perfect for weeknight dinners or special gatherings. The vibrant flavors and aromas create an unforgettable culinary experience that will leave everyone asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Sautéing
- Cuisine: American
Ingredients
- 4 cups fresh corn kernels (or frozen)
- 2 medium zucchinis, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons extra virgin olive oil
- Fresh herbs (basil or thyme), for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until translucent (about 5 minutes).
- Add sliced zucchini and corn; sauté for another 5-7 minutes until slightly softened.
- Pour in the vegetable broth; bring to a gentle simmer for about 15 minutes.
- Stir in the coconut milk until creamy; season with salt and pepper to taste.
- Just before serving, mix in chopped fresh herbs; cook for an additional minute.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For added heartiness, substitute zucchini with yellow squash or add diced potatoes. Blend half of the chowder for a creamier texture while keeping some whole ingredients for crunch. Store leftovers in an airtight container for up to three days; gently reheat on low to maintain creaminess.
