There’s something undeniably refreshing about a bowl of Summer Fresh Corn and Zucchini Chowder. Imagine sweet corn kernels popping with flavor, tender zucchini melting into creamy goodness, and a sprinkle of herbs dancing over the top. Every spoonful is like a warm hug on a sunny day, inviting you to savor the season’s best produce.
This chowder isn’t just a dish; it’s a memory-maker. Picture this: a lazy Sunday afternoon with friends gathered around the table, laughter filling the air while this vibrant chowder simmers on the stove. The aroma wafts through your kitchen, and suddenly everyone’s an expert in culinary critique—it’s delightful! You can practically taste summer in every bite, making it perfect for picnics, casual dinners, or any occasion where you want to impress without breaking a sweat. For more inspiration, check out this delicious dinner recipes recipe.
Why You'll Love This Recipe
- This chowder is super easy to prepare and highlights seasonal flavors beautifully
- Its vibrant colors make it visually stunning on any table
- Plus, it’s versatile enough for lunch or dinner, satisfying both vegetarians and meat-lovers alike
I vividly remember the first time I made this chowder for my family. They practically licked their bowls clean and insisted I make it every week!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Corn: Sweet and juicy corn is essential; pick ears that feel heavy with plump kernels for the best flavor.
Zucchini: Look for firm zucchini; smaller ones are sweeter and tenderer for this recipe.
Onion: A yellow onion works best here; sauté until translucent for maximum sweetness.
Garlic: Use fresh garlic cloves for that aromatic punch; they elevate the flavor profile immensely.
Vegetable Broth: Opt for low-sodium broth to control the saltiness while letting other flavors shine.
Cream: Heavy cream adds richness; substitute with coconut milk if you prefer a dairy-free option.
Fresh Herbs (Thyme & Basil): These add fragrant notes; chop them just before adding for maximum freshness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Summer Fresh Corn and Zucchini Chowder
Prep Your Veggies: Start by husking the corn and slicing off the kernels using a sharp knife. Chop your zucchini into bite-sized pieces and dice the onion finely. Don’t forget to mince that garlic too—it’s what dreams are made of.
Sauté Onions and Garlic: In a large pot over medium heat, add olive oil until shimmering. Toss in your diced onion and sauté until it turns translucent, then add minced garlic and cook until fragrant—about one minute is all you need.
Add Corn and Zucchini: Stir in your fresh corn kernels and chopped zucchini, letting them mingle with those aromatic onions for about five minutes. This step enhances their flavors beautifully!
Pour in Vegetable Broth: Now it’s time to add your vegetable broth—pour it in slowly while stirring gently. Bring everything to a boil before reducing heat to let it simmer for about 15 minutes.
Add Cream and Herbs: Pour in the heavy cream or coconut milk while stirring continuously. Add chopped thyme and basil at this stage—your kitchen will smell heavenly! Let it simmer for another five minutes to blend all those lovely flavors.
Season and Serve: Finally, taste your chowder before serving! Adjust seasoning with salt and pepper as needed. Ladle it into bowls and garnish with extra herbs if desired—you deserve that Instagram-worthy presentation!
Enjoying Summer Fresh Corn and Zucchini Chowder is not just about eating; it’s about soaking up those sun-drenched days filled with laughter among friends or family. Whether served hot or chilled (yes, cold chowder can be fabulous!), this recipe captures summer’s essence perfectly! For more inspiration, check out this perfect for lunch recipe.
You Must Know
- This delightful summer fresh corn and zucchini chowder is not just a recipe; it’s a celebration of summer flavors!
- The sweet corn adds a burst of sunshine while the zucchini brings that tender crunch
- Enjoy it warm or chilled, making it perfect for any occasion
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant. Then, add zucchini and corn, allowing them to soften before adding broth. This method ensures maximum flavor infusion.
Add Your Touch
Feel free to swap zucchini for yellow squash or add diced bell peppers for extra color. Finish with fresh herbs like basil for a twist!
Storing & Reheating
Store your chowder in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat to preserve its creamy texture.
Chef's Helpful Tips
- Use fresh, in-season corn for the sweetest flavor; frozen corn works well too
- Always taste as you go to adjust seasoning, ensuring every bite sings
- A splash of lemon juice at the end brightens up the chowder beautifully!
Cooking this summer fresh corn and zucchini chowder reminded me of sunny afternoons spent in my grandma’s garden, where we’d harvest veggies and whip up something magical together.
FAQ
Can I use frozen corn in summer fresh corn and zucchini chowder?
Yes, frozen corn is a great alternative if fresh isn’t available.
How can I make this chowder vegan?
Substitute vegetable broth and coconut milk for chicken broth and cream.
What herbs pair well with this chowder?
Fresh basil or thyme enhances the flavors beautifully in this summer fresh corn and zucchini chowder.
Summer Fresh Corn and Zucchini Chowder
Savor the essence of summer with this vibrant, creamy chowder that features sweet corn and tender zucchini. Each spoonful bursts with flavor, making it the perfect dish for gatherings or a cozy night in. This easy-to-make chowder is not only visually stunning but also versatile enough to satisfy both vegetarians and meat lovers alike. Enjoy it warm or chilled to capture the season’s best produce!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Sauté
- Cuisine: American
Ingredients
- 3 cups fresh corn kernels (about 5 medium ears)
- 2 medium zucchini, diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
Instructions
- Prep your veggies: Husk the corn and cut off the kernels. Dice zucchini and onion, then mince garlic.
- Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add onion; sauté until translucent. Stir in garlic and cook for another minute.
- Add corn and zucchini: Incorporate corn kernels and diced zucchini into the pot. Cook for about five minutes until softened.
- Pour in vegetable broth: Slowly add broth while stirring gently. Bring to a boil then reduce heat to simmer for 15 minutes.
- Add cream and herbs: Stir in heavy cream or coconut milk along with thyme and basil. Simmer for an additional five minutes.
- Season and serve: Taste the chowder for seasoning adjustments, then ladle into bowls and garnish with extra herbs.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For added texture, substitute zucchini with yellow squash or incorporate diced bell peppers. To store leftovers, keep in an airtight container in the fridge for up to five days; reheat on low to maintain creaminess.
