Irresistible Summer Fresh Corn and Zucchini Chowder Recipe

Summer is the time when the sun shines brighter, the days are longer, and fresh produce is in abundance. Picture this: a steaming bowl of Summer Fresh Corn and Zucchini Chowder, bursting with sweet corn, vibrant zucchini, and aromatic herbs. The flavors will dance on your taste buds as you savor every spoonful. It’s like a warm hug from summer itself! For more inspiration, check out this refreshing lunch options recipe.

This chowder isn’t just delicious; it’s a celebration of seasonal ingredients. I can still remember the first time I made it for my family during a sunny picnic in the park. Their delighted faces lit up as they tasted it, and I knew I had struck gold! Perfect for lazy summer afternoons or cozy dinners, this chowder makes every occasion feel special. For more inspiration, check out this delicious dinner recipes recipe.

I once served this chowder at a family reunion, and everyone kept asking for seconds—it was a hit!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Sweet corn is essential here; cut off the kernels from cobs for the best flavor.

• Zucchini: Choose firm zucchini that are small to medium-sized for optimal tenderness.

• Onion: A yellow onion adds sweetness; make sure it’s finely chopped for even cooking.

• Garlic: Fresh garlic cloves enhance the flavor; use minced garlic for that aromatic punch.

• Vegetable Broth: Opt for low-sodium broth to keep the flavors bright without overpowering the dish.

• Cream: Heavy cream adds richness; substitute with coconut milk for a dairy-free option if desired.

• Olive Oil: A splash of olive oil helps sauté vegetables and adds depth to the flavor.

• Herbs (Thyme and Basil): Fresh herbs elevate the chowder’s aroma; feel free to mix them up based on what you have!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Summer Fresh Corn and Zucchini Chowder

Sautéing Vegetables: In a large pot over medium heat, add olive oil. Once shimmering, toss in chopped onions and cook until translucent. Then add minced garlic until fragrant—about one minute should do!

Add Corn and Zucchini: Stir in your fresh corn kernels along with diced zucchini. Cook them until they soften slightly—this usually takes about five minutes while stirring occasionally.

Pour in Broth: Carefully pour vegetable broth into the pot. Bring everything to a gentle simmer; allow it to bubble away for about 10 minutes so all those wonderful flavors meld together.

Add Cream and Herbs: Reduce heat and stir in heavy cream along with thyme and basil. Let it simmer gently for another five minutes—this is where magic happens!

Season to Taste: Finally, season with salt and pepper according to your preferences. Taste-test until you achieve that perfect balance of flavors!

Enjoy your blissful bowl of Summer Fresh Corn and Zucchini Chowder! This dish pairs wonderfully with crusty bread or a fresh salad on hot summer days.

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add zucchini and corn to enhance flavors. Simmer everything together for a smooth finish.

Add Your Touch

Feel free to swap out zucchini for yellow squash or add a splash of lemon juice for brightness. Fresh herbs can elevate this chowder significantly.

Storing & Reheating

Store any leftover chowder in an airtight container in the fridge for up to three days. Reheat gently on the stove to preserve creaminess.

Sometimes I serve this chowder at summer gatherings, and my friends always ask for seconds. It’s become a family favorite that brings everyone together.

FAQ

Can I make this Summer Fresh Corn and Zucchini Chowder vegan?

Yes, simply use vegetable broth and coconut milk instead of chicken broth and cream.

What can I serve with this chowder?

Crusty bread or a fresh garden salad makes excellent sides to complement the chowder.

How can I thicken the chowder further?

Blend a portion of the chowder to create a creamier texture without adding flour or starch.

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Summer Fresh Corn and Zucchini Chowder

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• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves 6

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Description

Indulge in the flavors of summer with this easy-to-make Summer Fresh Corn and Zucchini Chowder. Bursting with sweet corn, tender zucchini, and aromatic herbs, this creamy chowder is perfect for any occasion, whether served hot or cold. Ready in under 30 minutes, it’s a delightful way to enjoy seasonal produce while impressing family and friends with its vibrant colors and rich taste.

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Ingredients

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• 2 cups fresh corn kernels (about 4 ears of corn)
• 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 dairy-free)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onions until translucent, then add minced garlic for about one minute.
2. Stir in fresh corn and diced zucchini; cook for five minutes until slightly softened.
3. Pour in vegetable broth and bring to a gentle simmer. Cook for another 10 minutes.
4. Reduce heat and mix in heavy cream along with thyme and basil. Simmer gently for five more minutes.
5. Season with salt and pepper to taste before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 260
• Sugar: 6g
• Sodium: 340mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 40mg