Print

Summer Fresh Corn and Zucchini Chowder

Print Recipe

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!

Ingredients

Scale
  • 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

  1. Prep your veggies: Husk the corn and cut off the kernels. Dice zucchini and onion, then mince garlic.
  2. 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.
  3. Add corn and zucchini: Incorporate corn kernels and diced zucchini into the pot. Cook for about five minutes until softened.
  4. Pour in vegetable broth: Slowly add broth while stirring gently. Bring to a boil then reduce heat to simmer for 15 minutes.
  5. Add cream and herbs: Stir in heavy cream or coconut milk along with thyme and basil. Simmer for an additional five minutes.
  6. Season and serve: Taste the chowder for seasoning adjustments, then ladle into bowls and garnish with extra herbs.

Nutrition

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.

Find it online: https://cookingwithruth.com/refreshing-summer-fresh-corn-and-zucchini-chowder-recipe/