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As summer unfolds, the vibrant colors and flavors of the season beckon us to the kitchen. One dish that perfectly embodies the essence of summer is the Sweet Summer Corn & Zucchini Chowder. This delightful chowder is not just a meal; it’s a celebration of the warm months, bringing together the freshest ingredients in a creamy, comforting bowl. The sweetness of corn, the tenderness of zucchini, and the depth of spices create a harmonious blend that is both satisfying and refreshing.
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Summer Corn and Zucchini Chowder

Celebrate summer with this vibrant Sweet Summer Corn & Zucchini Chowder! Packed with fresh corn, tender zucchini, and delicious spices, this creamy dish is perfect for warm evenings or casual gatherings. It’s a versatile recipe that can be enjoyed as a light appetizer or hearty main course, making it ideal for any occasion. Dive into the flavors of the season and bring the joy of summer to your dinner table with this nutritious and comforting chowder! #Chowder #SummerRecipes #HealthyEating #CornAndZucchini #ComfortFood #SeasonalCooking #Foodie

Ingredients

4 ears fresh corn, kernels removed (about 3 cups)

2 medium zucchinis, diced

1 small onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

1 large potato, peeled and diced

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Fresh basil or thyme leaves for garnish

Optional: crumbled feta or goat cheese for serving

Instructions

Prep the Vegetables: Begin by shucking the corn and removing the kernels from the cobs. Set aside. Dice the zucchinis and peel and dice the potato. Finely chop the onion and mince the garlic.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, smoked paprika, and cayenne pepper, cooking for an additional minute until fragrant.

      Cook the Potatoes: Add the diced potatoes to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes or until the potatoes are tender.

        Add Corn and Zucchini: Stir in the corn and zucchini, and simmer for an additional 5-7 minutes until the zucchini is tender but still vibrant in color.

          Finish with Cream: Lower the heat and stir in the heavy cream. Let it warm through for 2-3 minutes, then season with salt and pepper to taste.

            Blend if Desired: For a creamier chowder, you can use an immersion blender to blend a portion of the soup for a thicker consistency while leaving some chunks for texture.

              Serve and Garnish: Ladle the chowder into bowls, and garnish with fresh basil or thyme leaves. For extra richness, sprinkle some crumbled feta or goat cheese on top if desired.

                Enjoy: Serve hot and enjoy this comforting, creamy delight perfect for summer!

                  Prep Time: 15 min | Total Time: 35 min | Servings: 6