Description
This Summer Fresh Corn and Zucchini Chowder is a hearty, flavorful, and creamy soup perfect for showcasing fresh summer vegetables. Combining tender corn kernels, zucchini, and potatoes in a savory broth enriched with cream and fragrant spices, this chowder is comforting yet light. Ideal for a family meal or entertaining, it’s easy to prepare and brings a touch of garden freshness to your table.
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 and Oils
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk
Seasonings and Garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil: In a large pot over medium heat, warm 2 tablespoons of olive oil until hot but not smoking, preparing to soften the aromatics.
- Sauté onion: Add the chopped onion to the pot and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft, releasing its sweetness.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until it becomes fragrant, being careful not to burn it.
- Cook zucchinis and potatoes: Add the diced zucchinis and potatoes to the pot. Cook these for 5-7 minutes, stirring occasionally, until they begin to soften but are not fully cooked through.
- Add corn and broth: Mix 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 the chowder: Once boiling, reduce the heat to low and let the chowder simmer gently for 15-20 minutes, or until all the vegetables are tender and cooked through.
- Incorporate cream: Stir in the heavy cream or coconut milk to enrich the chowder. Cook for an additional 5 minutes over low heat to warm through and meld the flavors.
- Finish with parsley and serve: Remove the pot from heat, stir in the chopped fresh parsley for a burst of color and freshness. Serve the chowder hot, garnished with extra parsley if desired.
Notes
- Use coconut milk for a dairy-free or vegan variation.
- Fresh corn is best for the sweetest flavor, but frozen corn can be substituted if fresh is unavailable.
- Adjust the thickness of the chowder by adding more or less broth according to preference.
- Smoked paprika adds a subtle smoky depth; regular paprika can be used as a milder alternative.
- Chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
