Enjoy the vibrant flavors of summer with our Summer Fresh Corn and Zucchini Chowder. This light and creamy chowder is packed with sweet corn and tender zucchini, making it the perfect warm-weather meal. Easy to prepare and full of fresh ingredients, it’s a delightful choice for lunch or dinner during the summer season.
Ingredients:
4 ears of fresh corn, kernels removed (about 3 cups)
2 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 medium zucchinis, diced
2 medium potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup heavy cream or coconut milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
Directions:
Prepare the Base: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add Aromatics: Stir in the minced garlic and cook for an additional minute until fragrant.
Cook the Vegetables: Add the diced zucchinis and potatoes to the pot. Cook for about 5-7 minutes, or until they start to soften.
Combine Ingredients: Stir in the corn kernels, chicken or vegetable broth, salt, black pepper, and smoked paprika. Bring the mixture to a boil.
Simmer: Reduce the heat and let the chowder simmer for about 15-20 minutes, or until the vegetables are tender.
Finish the Chowder: Stir in the heavy cream or coconut milk and cook for an additional 5 minutes until heated through.
Garnish and Serve: Remove from heat and stir in the chopped fresh parsley. Serve hot, garnished with extra parsley if desired.
Serving Tips:
Garnishing: Enhance the flavor and presentation of your chowder with fresh garnishes. A sprinkle of extra chopped parsley, a drizzle of cream or coconut milk, or a dash of smoked paprika can add visual appeal and extra flavor.
Accompaniments: Serve the chowder with crusty bread, such as a baguette or sourdough, for dipping. A simple side salad or a light green vegetable can also complement the meal.
Serving Temperature: This chowder is delicious both hot and warm. For the best texture, serve it immediately after cooking. If reheating, do so gently to avoid curdling the cream.
Portion Control: This recipe makes about 6 servings. For larger gatherings, consider doubling the recipe or serving it as part of a buffet with other summer dishes.
Storage Tips:
Refrigeration: Store leftover chowder in an airtight container in the refrigerator. It will keep for up to 3-4 days. Ensure the chowder has cooled to room temperature before transferring it to the fridge to avoid condensation.
Freezing: This chowder can be frozen, though the texture of the vegetables might change slightly upon thawing. To freeze, let the chowder cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat the chowder gently on the stove over low heat, stirring occasionally to ensure even heating. If reheating from frozen, thaw it overnight in the refrigerator and then reheat on the stove. Avoid boiling, as this can cause the cream to separate.
Avoid Overcooking: When reheating, avoid cooking the chowder too long to prevent the vegetables from becoming mushy.
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FAQs:
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn if fresh corn is not available. Simply thaw and drain the corn before adding it to the chowder. Frozen corn works well and will still provide a nice flavor and texture to the soup.
Can I make this chowder dairy-free?
Absolutely! To make a dairy-free version of this chowder, use coconut milk or another plant-based milk instead of heavy cream. Ensure that the broth is also vegetable-based to keep the recipe dairy-free.
Can I add other vegetables to the chowder?
Yes, you can customize the chowder by adding other vegetables. Some great options include carrots, bell peppers, or green beans. Just chop them into bite-sized pieces and adjust the cooking time accordingly to ensure all vegetables are tender.
How can I thicken the chowder if it’s too thin?
If you find the chowder is too thin, you can thicken it by stirring in a slurry made of equal parts cornstarch and cold water. Add the slurry gradually while stirring until the desired thickness is achieved. Alternatively, you can mash some of the potatoes in the chowder to naturally thicken the soup.
Conclusion:
This Summer Fresh Corn and Zucchini Chowder is a delightful way to showcase summer’s best ingredients in a comforting, creamy dish. It’s perfect for a light lunch or as a starter for a larger meal. Enjoy this seasonal recipe and savor the flavors of summer!
📖 Recipe:
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summer Fresh Corn and Zucchini Chowder
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
As the sun shines bright and summer produce reaches its peak, there’s nothing like a bowl of light, creamy chowder to enjoy the season’s bounty. Our Summer Fresh Corn and Zucchini Chowder is the perfect warm-weather meal, combining the sweetness of fresh corn with the tender crispness of zucchini in a velvety broth. This recipe is not only delicious but also simple to prepare, making it a fantastic option for a quick lunch or a satisfying dinner.
Ingredients
4 ears of fresh corn, kernels removed (about 3 cups)
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium zucchinis, diced
2 medium potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup heavy cream or coconut milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in the diced zucchinis and potatoes, cooking for about 5-7 minutes until they start to soften.
- Add corn kernels, broth, salt, black pepper, and smoked paprika. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes, until vegetables are tender.
- Stir in the cream or coconut milk and cook for an additional 5 minutes until heated through.
- Remove from heat and stir in fresh parsley. Serve hot, garnished with extra parsley if desired.
Notes
This chowder is best served immediately after cooking. For leftovers, store in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Reheat gently to avoid curdling the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 250 kcal per serving
