If you’re craving a vibrant, comforting dish that celebrates the best of summer’s harvest, the Summer Fresh Corn and Zucchini Chowder Recipe is exactly what your kitchen needs. This chowder bursts with tender corn kernels and zucchini, all nestled in a creamy, fragrant broth that’s perfectly seasoned with smoked paprika and fresh parsley. Whether you’re serving it on a cozy evening or bringing a taste of sunshine to your table, this chowder is as satisfying as it is refreshing.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this chowder truly shine. Each component is chosen to build layers of flavor, texture, and color, coming together in a bowl of pure delight.
- Fresh corn kernels (about 3 cups): Sweetness and crunch from fresh corn really elevate the summer feel.
- Olive oil (2 tablespoons): Adds a silky base and helps soften the aromatics beautifully.
- Medium onion, chopped: Provides a savory backbone with gentle sweetness once cooked.
- Garlic, minced (2 cloves): Lifts the flavor profile with its warm, fragrant notes.
- Medium zucchinis, diced (2): Offers tender bites and a lovely green freshness.
- Medium potatoes, peeled and diced (2): Bring comforting creaminess and body to the chowder.
- Chicken or vegetable broth (4 cups): The flavorful liquid base that melds everything together.
- Heavy cream or coconut milk (1 cup): Adds lush creaminess and richness.
- Salt (1 teaspoon): Essential to highlight every ingredient’s natural flavor.
- Black pepper (1/2 teaspoon): Brings gentle heat and depth.
- Smoked paprika (1/4 teaspoon): Adds a subtle smoky warmth that makes this chowder unforgettable.
- Fresh parsley, chopped (2 tablespoons): A bright, herbal finish for a fresh touch.
How to Make Summer Fresh Corn and Zucchini Chowder Recipe
Step 1: Sauté Aromatics to Start
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook gently for about 5 minutes until it’s soft and translucent. This slow sauté releases the onion’s natural sweetness, setting a savory foundation for the chowder.
Step 2: Add Garlic for Aroma
Toss in the minced garlic and cook for another minute, just until fragrant. This step infuses the oil with rich flavor that will permeate the entire soup.
Step 3: Cook the Zucchini and Potatoes
Next, stir in the diced zucchinis and potatoes. Let them cook for 5 to 7 minutes, stirring occasionally, until they begin to soften without losing their structure. This gives the chowder a lovely mix of tender and bite-sized veggies.
Step 4: Bring in the Corn and Broth
Add the fresh corn kernels, broth, salt, black pepper, and smoked paprika. Bring everything to a boil, then reduce the heat. Simmer for 15 to 20 minutes until all the vegetables are tender, allowing the flavors to mingle and deepen beautifully.
Step 5: Add Creaminess
Stir in the heavy cream or coconut milk and let it warm for about 5 minutes. This step transforms the chowder into a rich, velvety bowl that’s both soothing and indulgent.
Step 6: Finish with Fresh Parsley
Finally, remove the pot from heat and fold in the chopped fresh parsley. Its bright, herbaceous notes add the perfect finishing touch, making each spoonful refreshingly vibrant.
How to Serve Summer Fresh Corn and Zucchini Chowder Recipe
Garnishes
Sprinkle extra parsley on top for a flash of green that looks as beautiful as it tastes. A dusting of smoked paprika or a drizzle of extra virgin olive oil can also heighten the flavor and presentation.
Side Dishes
This chowder pairs wonderfully with crusty bread or a warm baguette to soak up every last drop. For a lighter side, a crisp green salad with lemon vinaigrette balances the creaminess perfectly.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out mini pumpkins or thick slices of toasted sourdough bread bowls. Garnishing with a touch of shredded sharp cheddar or crumbled crispy bacon adds indulgence, turning this simple dish into a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious the next day.
Freezing
You can freeze this chowder in a freezer-safe container for up to 2 months. Keep in mind that the potatoes may change texture slightly, but the flavors will stay vibrant and satisfying.
Reheating
Reheat gently on the stove over low to medium heat, stirring often to prevent scorching. Add a splash of broth or cream if the chowder becomes too thick, bringing it back to that perfect comforting consistency.
FAQs
Can I make this chowder vegan?
Absolutely! Use vegetable broth and swap the heavy cream with coconut milk, which keeps the chowder creamy and flavorful without any dairy.
What can I use if I don’t have smoked paprika?
If smoked paprika isn’t handy, regular paprika or a small pinch of chipotle powder can add a lovely smoky or spicy kick to the chowder.
Can I use frozen corn instead of fresh?
Yes, frozen corn works fine in a pinch. Just add it when you add the vegetables, but it might cook slightly faster since it’s already blanched.
How thick should this chowder be?
The chowder should have a creamy yet slightly chunky texture, with tender potatoes and zucchini complementing the sweet corn kernels perfectly.
Can I prepare this chowder in a slow cooker?
Definitely! Start by sautéing the onions and garlic on the stove, then transfer all ingredients except cream and parsley to the slow cooker. Cook on low for 4 to 6 hours, add cream and parsley just before serving.
Final Thoughts
The Summer Fresh Corn and Zucchini Chowder Recipe is one of those magical dishes that feels like a warm hug on a plate. It’s simple but special, fresh yet comforting, and sure to brighten up any mealtime. I hope you give it a try and enjoy every creamy, sweet, and smoky bite as much as I do!
Print
Summer Fresh Corn and Zucchini Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Summer Fresh Corn and Zucchini Chowder is a creamy, comforting soup perfect for warm-weather meals. Featuring fresh corn kernels, tender zucchini, and potatoes simmered in flavorful broth and finished with rich cream, this chowder combines sweetness and savory spices for a wholesome dish that’s easy to prepare and hearty enough to satisfy.
Ingredients
Vegetables
- 4 ears of fresh corn, kernels removed (about 3 cups)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 2 medium potatoes, peeled and diced
Liquids & Fats
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Onions: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn it.
- Cook Zucchini and Potatoes: Add the diced zucchinis and potatoes to the pot. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Corn and Broth: Stir in the fresh corn kernels, chicken or vegetable broth, salt, black pepper, and smoked paprika. Increase the heat to bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the chowder simmer for 15 to 20 minutes, or until the potatoes and zucchinis are fully tender.
- Incorporate Cream: Stir in the heavy cream or coconut milk and continue to cook for another 5 minutes until the chowder is heated through and creamy.
- Finish and Serve: Remove the pot from heat and stir in the fresh chopped parsley. Serve the chowder hot, garnished with additional parsley if desired.
Notes
- For a vegan version, substitute heavy cream with coconut milk and use vegetable broth.
- You can add a pinch of cayenne pepper for a spicy kick.
- To thicken the chowder further, mash some of the potatoes before adding the cream.
- Leftovers can be refrigerated for up to 3 days in an airtight container.
- Fresh corn is best when in season, but frozen corn can be used as a substitute.
