Description
Summer Fresh Corn and Zucchini Chowder is a delightful and hearty soup that celebrates the flavors of the season. Packed with fresh vegetables and a creamy base, this chowder is a perfect way to enjoy the bounty of summer produce.
Ingredients
Scale
Vegetables:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups diced zucchini
- 1 cup diced carrots
- 1 stalk celery, diced
- 4 ears fresh corn (kernels removed) or 3 cups frozen corn
- 2 cups diced Yukon gold potatoes
Broth and Seasonings:
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Dairy and Garnish:
- 1/2 cup half-and-half or heavy cream
- 1/4 cup chopped fresh parsley
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and sauté until softened. Stir in garlic.
- Cook Vegetables: Add zucchini, carrots, celery, corn, and potatoes. Sauté for 5 minutes.
- Add Broth and Simmer: Pour in vegetable broth, salt, pepper, thyme, and smoked paprika. Simmer for 15-20 minutes.
- Blend and Thicken: Remove some chowder, blend until smooth, return to pot. Stir in half-and-half.
- Finish and Serve: Heat through, adjust seasoning, garnish with parsley, and serve warm.
Notes
- For added protein, stir in cooked shredded chicken or white beans.
- You can use a mix of yellow squash and zucchini for additional color variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
