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–+ servings

Summer Corn and Zucchini Chowder Recipe

A creamy and delicious chowder packed with fresh summer corn and zucchini, perfect for warm weather.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, Soup
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups fresh corn kernels about 2-3 ears of corn
  • 1 cup zucchini diced
  • 1 cup potatoes peeled and diced
  • 1 cup onion chopped
  • 2 cloves garlic minced
Liquids
  • 4 cups vegetable broth
  • 1 cup coconut milk or heavy cream
Seasonings
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 teaspoon thyme dried
  • 1 teaspoon paprika
Garnish
  • 2 tablespoons fresh parsley chopped
  • 1/4 cup croutons optional

Method
 

Prepare the Vegetables
  1. In a large pot, heat a little oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes.
  2. Add the diced potatoes and zucchini, and cook for another 5 minutes.
Cook the Chowder
  1. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
  2. Stir in the corn, coconut milk, thyme, salt, pepper, and paprika. Simmer for an additional 5 minutes.
Blend the Chowder
  1. Using an immersion blender, blend the chowder until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth.
  2. Return to the pot and heat through if necessary.
Serve
  1. Ladle the chowder into bowls and garnish with fresh parsley and croutons if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 5gFiber: 4gSugar: 5g

Notes

This chowder can be stored in the refrigerator for up to 3 days and can be frozen for up to 2 months.

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