Savor the taste of summer with our Delicious Corn Zucchini Chowder Fresh ingredients make this easy recipe a musttry Perfect for warm days
Ingredients
Scale
4 cups fresh corn kernels (about 6 ears of corn)
2 medium zucchinis, diced
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream or coconut milk
2 tbsp olive oil or butter
1 tsp salt, or to taste
1/2 tsp black pepper
1 tsp dried thyme or 1 tbsp fresh thyme
Optional: pinch of red pepper flakes, chopped bell peppers, cooked bacon bits or smoked turkey
Special garnishes: fresh basil or parsley leaves, crumbled feta cheese, drizzle of olive oil
Instructions
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onions and cook until translucent, about 5-7 minutes. Stir in the minced garlic for the last minute, ensuring it doesn’t burn.
Add Vegetables: Toss in the diced zucchini and corn kernels, cooking for another 5 minutes until they start to soften.
Pour in the Broth: Pour the vegetable broth into the pot, bringing it to a soft simmer. Season with salt, black pepper, and thyme.
Simmer the Chowder: Let the soup simmer for about 15 minutes, allowing the flavors to marry and the vegetables to cook through.
Add Cream: After simmering, stir in the heavy cream or coconut milk. Cook for an additional 5 minutes, adjusting seasoning if necessary.
Blend (Optional): For a creamier texture, use an immersion blender to blend a portion of the chowder to your desired consistency. Alternatively, leave it chunky for more texture.
Serve: Ladle into bowls and garnish with fresh herbs or cheese before serving.
