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
Scale
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.
