Delightful Summer Fresh Corn and Zucchini Chowder Recipe

Imagine this: it’s a sweltering summer day, and the sun is beating down like that one overly enthusiastic uncle at family reunions. You step into your kitchen, and the fresh aroma of corn mingling with vibrant zucchini wafts through the air. This is not just any ordinary dish; this is Summer Fresh Corn and Zucchini Chowder—a bowl of sunshine that makes you feel like you’re lounging on a beach somewhere with a piña colada in hand. If you close your eyes, you can almost hear the waves crashing. For more inspiration, check out this dinner recipes recipe.

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Now, let me take you back to the last summer barbecue we hosted, where I decided to showcase this chowder. As I served it up, my cousin’s eyes widened as if I had just unveiled the latest superhero movie trailer. “Is this magic?” he asked, spoon in mid-air. There’s something about this chowder that brings people together—it’s perfect for warm evenings on the patio or cozy gatherings around the dinner table. Get ready for an explosion of flavors and textures that will have you dreaming of summer all year long!

I remember serving this chowder on a particularly hot day, and my best friend declared it “the essence of summer.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Use sweet corn for the best flavor; pick it up from local farmers’ markets if possible.

• Zucchini: Choose firm zucchinis; they should be shiny and vibrant green for maximum freshness.

• Onion: A medium yellow onion works wonders for adding depth; sauté until golden for an aromatic base.

• Garlic: Fresh garlic cloves elevate the flavor; don’t skimp—more garlic equals more happiness!

• Vegetable Broth: Opt for low-sodium broth to control salt levels while still keeping it flavorful.

• Cream: Use heavy cream for richness; substitute half-and-half if you’re looking to lighten things up.

• Thyme: Fresh thyme adds an earthy note; dried works too but fresh packs more punch!

• Salt and Pepper: Adjust seasoning according to taste; these are essential flavor enhancers.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Summer Fresh Corn and Zucchini Chowder

Let’s get cooking! Follow these simple steps to create your own bowl of sunshine.

Sauté Vegetables: In a large pot over medium heat, add olive oil and sauté chopped onions until they become translucent—about 5 minutes. The aroma will make you feel like you’re walking through a garden.

Add Garlic and Thyme: Stir in minced garlic and fresh thyme leaves. Cook until fragrant—around 1 minute—keeping an eye on it so nothing burns (unless you like that charred flavor).

Add Corn and Zucchini: Toss in fresh corn kernels along with diced zucchini. Stir occasionally until the zucchini softens slightly—about 3-4 minutes—and enjoy those delightful colors brightening your pot.

Pour in Broth: Add vegetable broth and bring everything to a gentle simmer. Let cook for about 10 minutes while enjoying the tantalizing smells filling your kitchen.

Add Cream and Seasoning: Pour in heavy cream, stirring well while seasoning with salt and pepper to taste. Allow it to simmer for another 5 minutes until heated through.

Blend It Up (Optional): For a creamier texture, use an immersion blender directly in the pot until smooth (or blend in batches). Just be careful not to blend all your veggies into oblivion unless that’s your jam!

Now you’ve got yourself a delightful Summer Fresh Corn and Zucchini Chowder! Serve it hot or chilled based on your mood (and weather), garnished with fresh herbs or croutons if desired.

There you have it—a simple yet flavorful dish that captures the essence of summer! Enjoy every spoonful as memories unfold around your table just like mine did at that unforgettable barbecue!

Perfecting the Cooking Process

Start by sautéing onion and garlic until fragrant, then add zucchini and corn for even cooking. Follow with broth and cream for a rich finish.

Add Your Touch

Consider adding herbs like basil or dill for freshness, or spice it up with red pepper flakes. You can also substitute coconut milk to make it dairy-free.

Storing & Reheating

To store, keep the chowder in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to keep its creamy texture.

Sharing this chowder recipe reminds me of a summer picnic where everyone raved about it. One friend even asked if I’d consider opening a food truck!

FAQ

What’s the best type of corn for chowder?

Fresh sweet corn is ideal for a flavorful summer fresh corn and zucchini chowder.

Can I freeze summer fresh corn and zucchini chowder?

Yes, but it’s best to freeze without cream for optimal texture later.

How do I make this chowder spicier?

Add diced jalapeños or a dash of hot sauce during cooking for extra heat.

Print

Summer Fresh Corn and Zucchini Chowder

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• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves approximately 6 servings 1x

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Description

Summer Fresh Corn and Zucchini Chowder is the perfect way to savor the flavors of summer! This vibrant, creamy chowder combines sweet corn and tender zucchini for a refreshing dish that’s sure to impress. Ideal for warm evenings or cozy gatherings, it’s easy to prepare and can be enjoyed hot or cold. Serve this delightful chowder with fresh herbs or croutons for an extra touch of flavor!

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Ingredients

Scale 1x2x3x

• 4 cups fresh corn kernels (about 6 ears)
• 2 medium zucchinis, diced
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or half-and-half)
• 2 tsp fresh thyme leaves
• Salt and pepper to taste
• 2 tbsp olive oil

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Instructions

1. In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes).
2. Stir in minced garlic and thyme; cook until fragrant (about 1 minute).
3. Add corn kernels and diced zucchini; stir occasionally until zucchini softens (3–4 minutes).
4. Pour in vegetable broth and simmer gently for 10 minutes.
5. Add heavy cream, salt, and pepper; simmer for an additional 5 minutes.
6. For a creamier texture, blend with an immersion blender until smooth, if desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 7g
• Sodium: 330mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 40mg

Keywords: Enhance flavor with additional herbs like basil or dill. For a dairy-free version, substitute coconut milk. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.