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Summer Fresh Corn and Zucchini Chowder Recipe

Summer Fresh Corn and Zucchini Chowder Recipe
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★★★★★

4.9 from 18 reviews

A creamy and refreshing Summer Fresh Corn and Zucchini Chowder that combines sweet corn kernels and tender zucchini in a flavorful vegetable broth base, enriched with heavy cream and butter. This light yet comforting chowder is perfect for warm days and can be garnished with fresh herbs for an added burst of flavor.

Ingredients

Scale

Vegetables

  • 2 cups fresh corn kernels (about 4 ears)
  • 2 medium zucchinis, diced
  • 1 medium sweet onion, chopped
  • 3 cloves garlic, minced

Liquids & Dairy

  • 4 cups low-sodium vegetable broth
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 2 tbsp unsalted butter

Seasonings

  • Salt and pepper to taste
  • Fresh herbs (basil or parsley) for garnish (optional)

Instructions

  1. Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onions become translucent, which should take about 5 minutes, releasing their sweet and savory aroma.
  2. Add Vegetables: Stir in the diced zucchini and fresh corn kernels. Cook for approximately 7 minutes until the vegetables soften slightly but still retain some texture, enhancing the chowder’s fresh flavors.
  3. Simmer Broth: Pour in the low-sodium vegetable broth. Bring the mixture to a gentle simmer, allowing the flavors to meld and the vegetables to cook fully, about 10 minutes.
  4. Add Cream: Reduce the heat to low. Add the heavy cream, stirring gently to combine. Warm the chowder through without boiling for approximately 5 minutes, which enriches the soup’s creamy texture.
  5. Season: Taste and season the chowder with salt and freshly ground black pepper according to your preference.
  6. Serve: Ladle the chowder into bowls and garnish with fresh basil or parsley if desired. Serve hot for the best comfort and flavor experience.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
  • The chowder can be easily made vegan by replacing butter with olive oil and using a non-dairy cream.
  • Fresh corn can be substituted with frozen corn if fresh is unavailable.
  • Add a pinch of smoked paprika or cayenne pepper to add a subtle smoky or spicy kick.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: summer chowder, corn chowder, zucchini soup, creamy vegetable soup, vegetarian chowder

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