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
