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Summer Corn and Zucchini Chowder: A Creamy Delight!

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A creamy and delicious chowder made with fresh corn and zucchini, perfect for summer.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium zucchinis, diced
  • 4 cups fresh corn kernels (about 6 ears of corn)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup fresh basil, chopped (for garnish)
  • 1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add the diced zucchinis and corn kernels to the pot, stirring to combine. Cook for about 5 minutes, allowing the vegetables to soften slightly.
  4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
  5. Stir in the heavy cream, dried thyme, smoked paprika, salt, and pepper. Simmer for another 5 minutes, allowing the flavors to meld.
  6. Use an immersion blender to puree the chowder to your desired consistency, or transfer half of it to a blender and blend until smooth, then return it to the pot.
  7. Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.

Notes

  • For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper while sautéing the onions.
  • Substitute half of the heavy cream with coconut milk for a lighter, dairy-free version.

Nutrition

Find it online: https://sweetsatisfy.com/summer-corn-zucchini-chowder-recipe/