Description
This Summer Fresh Corn and Zucchini Chowder is a creamy, comforting, and vegetable-rich soup perfect for warm weather. Combining fresh corn, zucchini, and potatoes with savory seasonings, it creates a deliciously hearty yet light chowder that can be made with either dairy cream or a coconut milk alternative. Ready in just 45 minutes, this chowder offers a delightful balance of summer freshness and cozy flavors ideal for a satisfying meal.
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
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the oil and soften onions: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes, stirring occasionally to avoid browning.
- Add garlic: Stir in minced garlic and cook for an additional minute until fragrant, ensuring it doesn’t burn.
- Cook zucchinis and potatoes: Add the diced zucchinis and potatoes to the pot. Cook for about 5-7 minutes, stirring occasionally, until they begin to soften.
- Add corn and broth with seasonings: Stir in the fresh corn kernels, chicken or vegetable broth, salt, black pepper, and smoked paprika. Bring the mixture to a boil over medium-high heat.
- Simmer vegetables: Reduce the heat to low and let the chowder simmer for 15-20 minutes, or until the vegetables are tender when pierced with a fork.
- Incorporate cream and warm through: Stir in the heavy cream or coconut milk and continue cooking for an additional 5 minutes until the chowder is heated through and slightly thickened.
- Finish with fresh parsley and serve: Remove the pot from heat, stir in the fresh chopped parsley, and serve hot. Garnish with additional parsley if desired for extra freshness.
Notes
- You can use either chicken or vegetable broth depending on your preference or dietary restriction.
- For a dairy-free option, substitute heavy cream with full-fat coconut milk.
- If you prefer a thicker chowder, mash some of the potatoes in the pot before adding the cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Fresh corn can be replaced with frozen corn if fresh is unavailable; just adjust cooking time slightly.
