Irresistible Summer Fresh Corn and Zucchini Chowder Recipe

There’s nothing quite like the taste of summer, especially when you can capture it in a bowl. Imagine a creamy Summer Fresh Corn and Zucchini Chowder that dances on your taste buds with sweetness from corn and a delightful crunch from zucchini. Each spoonful envelops you in flavors that sing of sunny days, backyard barbecues, and lazy afternoons spent with friends. For more inspiration, check out this easy dinner options recipe.

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This chowder isn’t just a meal; it’s a celebration of summer’s bounty—an invitation to relish the season’s freshest produce. Picture this: you’re sitting on your porch, the sun dipping low in the sky, while a warm bowl of this chowder steams in front of you, giving off an aroma so inviting that even your neighbor might peek over the fence for a taste.

I still remember the first time I made this chowder; my family gathered around the table, their faces lighting up with every spoonful. My dad declared it “the best thing since sliced bread,” which was high praise coming from him.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this delicious lunch recipes recipe.

• Fresh Corn: Sweet corn on the cob brings natural sweetness; choose bright yellow kernels for maximum flavor.

• Zucchini: Look for firm zucchinis; they should feel heavy for their size and have smooth skin.

• Onion: Use yellow onions for their mild sweetness; they help build flavor at the base of your chowder.

• Garlic: Fresh garlic adds depth and warmth; avoid pre-minced varieties for optimal flavor.

• Vegetable Broth: A good-quality broth enhances all other flavors; opt for low-sodium to control saltiness.

• Cream: Heavy cream gives that luscious texture; feel free to substitute with coconut milk for a dairy-free version.

• Herbs (Thyme & Basil): Fresh herbs bring brightness; if using dried, reduce the amount as they are more concentrated.

• Salt & Pepper: Essential seasonings; adjust these based on your preference and taste throughout cooking.

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

How to Make Summer Fresh Corn and Zucchini Chowder

Start by prepping your ingredients. Dice the onion and garlic finely so they can meld beautifully into your chowder. Wash and slice zucchini into half-moons while removing corn kernels from their cobs (a bowl underneath helps catch flying kernels).

Sautéing Aromatics: In a large pot over medium heat, melt butter until bubbling. Add diced onions and cook until translucent, about 5 minutes. Toss in minced garlic and sauté just until fragrant—be careful not to burn it; burnt garlic tastes like sadness.

Add Vegetables: Stir in zucchini slices along with corn kernels and cook for an additional 5 minutes. You want them tender yet still vibrant—imagine how beautiful they’ll look swirling around in your chowder!

Pour in Broth: Add vegetable broth to cover veggies—about 4 cups should do it! Bring everything to a gentle boil, allowing flavors to mingle together like old friends catching up after years apart.

Add Cream & Seasoning: Reduce heat to low after boiling. Pour in heavy cream slowly while stirring continuously—this will thicken your chowder into creamy perfection! Season with salt, pepper, thyme, and basil.

Simmer Away!: Let the chowder simmer on low heat for about 15-20 minutes until everything is perfectly melded together. Your kitchen will smell heavenly at this point—just wait till you taste it!

Now it’s time to serve! Ladle generous portions into bowls and garnish with fresh herbs or even some croutons if you’re feeling fancy. Enjoy this delectable Summer Fresh Corn and Zucchini Chowder while reminiscing about those sunny days filled with laughter.

And there you have it—a summer classic that warms both the heart and belly! Perfectly simple yet bursting with flavor, this chowder will become a staple at every family gathering or quiet evening at home.

So grab your spoon, dig in, and savor each bite of summer bliss!

Perfecting the Cooking Process

The key to a smooth chowder is cooking the onions and garlic first, followed by the zucchini and corn. This sequence maximizes flavor extraction and ensures even cooking.

Add Your Touch

Feel free to swap out the zucchini for yellow squash or add diced potatoes for extra heartiness. Herbs like basil or parsley can freshen up the flavors beautifully.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth if needed for creaminess.

Cooking this chowder always reminds me of summer picnics with my family. My cousin once declared it “the best soup ever!” That compliment still warms my heart.

FAQ

What can I substitute for heavy cream in this chowder?

You can use coconut milk or cashew cream as lighter alternatives.

Can I freeze Summer Fresh Corn and Zucchini Chowder?

Yes, but it’s best to freeze without dairy added.

How do I make this chowder spicier?

Add chopped jalapeños or a pinch of cayenne pepper during cooking for heat.

Print

Summer Fresh Corn and Zucchini Chowder

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Experience the essence of summer with this creamy Summer Fresh Corn and Zucchini Chowder. Each spoonful is a delightful blend of sweet corn and tender zucchini, evoking memories of sunny days and backyard gatherings. This easy-to-make recipe highlights seasonal produce, making it perfect for a light meal or an elegant appetizer. Serve it warm and watch as your family gathers around for seconds!

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Ingredients

Scale 1x2x3x

• 4 cups fresh corn kernels (about 6 ears)
• 2 medium zucchinis, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or coconut milk for dairy-free)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste

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Instructions

1. Prepare ingredients: Finely dice onion and garlic, slice zucchini into half-moons, and remove corn kernels from cobs.
2. In a large pot over medium heat, warm olive oil. Sauté onions until translucent (about 5 minutes), then add garlic and cook until fragrant.
3. Stir in zucchini and corn; cook for another 5 minutes until tender.
4. Pour in vegetable broth, bring to a gentle boil. Reduce heat to low after boiling.
5. Slowly add heavy cream while stirring continuously; season with thyme, basil, salt, and pepper.
6. Simmer on low heat for 15-20 minutes until flavors meld together.
7. Serve warm garnished with fresh herbs or croutons.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Sautéing/Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 5g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 50mg

Keywords: Substitute zucchini with yellow squash or diced potatoes for extra heartiness. For added spice, mix in jalapeños or cayenne pepper during cooking.