Sunshine in a Bowl: Fresh Summer Corn and Zucchini Chowder Recipe

Sweet summer corn dances delightfully through this creamy chowder, promising comfort in every spoonful.

Kernels burst with sunshine-ripened flavor alongside tender zucchini chunks.

Local farmers’ markets inspire this hearty bowl of warmth.

Fresh ingredients blend seamlessly into a rich, velvety mixture that whispers of backyard gardens.

Each ingredient tells a story of seasonal abundance.

Comfort waits in your kitchen, ready to transform simple vegetables into a memorable meal you’ll savor.

Grab your ladle and let’s make magic happen.

Summer Corn and Zucchini Chowder Highlights

• Savor Seasonal Freshness: Bursting with summer corn and zucchini, this chowder captures the vibrant flavors of the season's best produce in every spoonful.
• Customize with Ease: Incredibly adaptable recipe allows you to swap ingredients, add extra vegetables, or adjust spices to match your taste preferences and what's in your kitchen.
• Quick One-Pot Wonder: Minimal dishes and simple steps make this chowder a stress-free meal that comes together quickly, perfect for busy weeknight dinners or relaxed weekend cooking.
• Nutrition-Packed Comfort: Loaded with vegetables, this creamy chowder delivers a wholesome meal that feels indulgent while providing essential nutrients and satisfying hunger.

Ingredients for Summer Corn and Zucchini Chowder

• Zucchini: A summer squash that adds fresh flavor and tender texture to the chowder.
• Corn: Sweet kernels that provide a classic summer vegetable taste and creamy sweetness.
• Onions: A flavor base that adds depth and aromatic quality to the soup.
• Carrots: Provide natural sweetness and vibrant color to the chowder.
• Potatoes: Create a hearty and thick base for the chowder.

• Garlic: Adds a robust and pungent flavor to enhance the overall taste.
• Thyme: A classic herb that brings earthy and slightly minty notes to the dish.

• Vegetable Broth: Creates the liquid foundation and adds savory depth to the chowder.
• Milk: Adds creamy richness and smooths out the texture of the soup.

• Salt, Black Pepper: Essential seasonings that enhance and balance the flavors of all ingredients.

• Olive Oil: Provides a base for sautéing vegetables and adds a subtle fruity flavor.

• Fresh Herbs: Offer a bright and fresh finishing touch to the chowder.

Preparation Guide for Corn and Zucchini Chowder

Step 1: Prepare Cooking Station

Set up a large pot on the stove and gather all your fresh ingredients.

Have your cutting board, knife, and measuring tools ready for quick preparation.

Step 2: Sauté Aromatic Vegetables

Heat olive oil in the pot over medium warmth.

• Diced onions
• Minced garlic
• Chopped carrots
• Cubed potatoes

Stir and cook until vegetables soften and become slightly translucent, about 5-7 minutes.

Step 3: Introduce Colorful Produce

• Diced zucchini
• Fresh corn kernels

Continue cooking for another 5 minutes, allowing vegetables to develop rich flavors and slight caramelization.

Step 4: Create Liquid Base

Pour vegetable broth into the pot.

• Fresh thyme leaves
• Salt
• Cracked black pepper

Increase heat to bring mixture to a rolling boil, then reduce to a gentle simmer.

Let the chowder bubble softly for 15 minutes, allowing ingredients to meld together.

Step 5: Develop Creamy Texture

Use an immersion blender to partially puree the chowder.

Leave some vegetable chunks for interesting texture.

Stir in whole milk and cook for an additional 5 minutes.

Step 6: Serve and Enjoy

Ladle the warm chowder into serving bowls.

Optionally garnish with chopped fresh herbs like parsley or chives for a burst of color and freshness.

Pro Tips for Summer Corn and Zucchini Chowder

• Use just-picked summer corn and zucchini for maximum flavor and sweetness.
• Adjust blending technique to create your preferred texture – smooth or chunky.
• Add shredded chicken or crispy bacon bits for extra protein and depth of flavor.
• Substitute dairy milk with coconut, almond, or oat milk for vegan or lactose-free version.
• Sprinkle fresh basil, chives, or parsley to brighten the chowder's overall taste profile.

Variations for Corn and Zucchini Chowder

• Vegan Corn Chowder: Replace milk with coconut milk or almond milk for a dairy-free version. Use vegetable broth and skip any dairy-based ingredients.
• Spicy Southwest Corn Chowder: Add diced jalapeños, cumin, and chili powder. Top with cilantro and a squeeze of lime for extra kick.
• Gluten-Free Vegetable Chowder: Ensure all ingredients are certified gluten-free. Use cornstarch as a thickener if needed instead of flour-based products.
• Protein-Packed Chowder: Incorporate diced chicken, white beans, or tofu to boost protein content and create a more substantial meal.

Serving Suggestions for Summer Corn Chowder

• Garden Party Sidekick: Serve alongside a crisp summer salad with mixed greens and light vinaigrette for a refreshing meal complement.
• Bread Basket Buddy: Pair with warm, crusty sourdough or cornbread to soak up the delicious chowder and add delightful texture contrast.
• Protein Power-Up: Top with grilled shrimp, crispy bacon bits, or shredded rotisserie chicken to transform this chowder into a hearty main course.
• Herb Harvest Finish: Sprinkle freshly chopped chives, basil, or parsley on top for a burst of color and bright, garden-fresh flavor that elevates the entire dish.

Storage Tips for Zucchini Chowder

• Transfer leftover chowder to an airtight container and store in the refrigerator for up to 3-4 days, ensuring it's completely cooled before sealing.
• Pour cooled chowder into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. Avoid freezing dairy-based soups with potatoes for best texture.
• Place chowder in a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each interval until thoroughly warmed. Add a splash of milk to restore creamy consistency.

FAQs

• Is this chowder vegetarian?

Yes, this Summer Corn and Zucchini Chowder is completely vegetarian. It uses vegetable broth and contains no meat ingredients.

• Can I make this chowder dairy-free?

You can substitute dairy milk with plant-based alternatives like almond, oat, or coconut milk to make it dairy-free.

• What kind of herbs work best for garnishing?

Fresh herbs like chives, parsley, or basil complement the chowder’s flavor and add a bright, fresh touch to the dish.

• How nutritious is this chowder?

This chowder is packed with nutrients from vegetables like zucchini, corn, carrots, and potatoes, making it a healthy and balanced meal option.

Golden Summer Corn and Zucchini Chowder Recipe

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4.9 from 33 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Sunshine-kissed summer corn and zucchini chowder dances with fresh seasonal produce, blending creamy textures and garden-fresh flavors. Hearty yet light, this chowder invites you to savor summer’s bountiful harvest in one comforting bowl.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 4 cups fresh corn kernels (about 4 ears)
• 2 cups diced zucchini
• 1 cup diced potatoes
• 1 cup diced carrots

Supporting Vegetables and Aromatics:

• 1 cup diced onions
• 2 cloves garlic (minced)

Liquids and Seasonings:

• 4 cups vegetable broth
• 1 cup milk
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper

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Instructions

1. Prepare a large pot and heat olive oil over medium temperature, creating a sizzling base for aromatic vegetables.
2. Introduce diced onions, minced garlic, chopped carrots, and cubed potatoes into the hot oil, allowing them to soften and release their flavors for approximately 6 minutes.
3. Incorporate diced zucchini and vibrant corn kernels into the vegetable medley, stirring continuously to ensure even cooking and caramelization.
4. Pour vegetable broth into the pot, infusing the mixture with depth and richness. Sprinkle dried thyme, kosher salt, and freshly ground black pepper to enhance the flavor profile.
5. Elevate the heat to bring the chowder to a rolling boil, then immediately reduce to a gentle simmer, allowing ingredients to meld together for 15 minutes.
6. Transform the texture using an immersion blender, carefully creating a partially smooth consistency while maintaining some vegetable chunks for rustic appeal.
7. Gently stream milk into the chowder, stirring to integrate and create a creamy, luxurious finish. Simmer for an additional 4-5 minutes to develop a harmonious blend.
8. Ladle the steaming chowder into serving bowls, optionally garnishing with delicate fresh herbs for a final touch of brightness and visual appeal.

Notes

• Swap potatoes for cauliflower to create a lower-carb version perfect for keto dieters.
• Roast corn and zucchini beforehand to enhance their natural sweetness and add a deeper flavor profile to the chowder.
• Use unsweetened almond milk or coconut milk for a dairy-free alternative that keeps the creamy texture intact.
• Customize heat levels by adding red pepper flakes or diced jalapeños for those who enjoy a spicy kick in their soup.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 140 kcal
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 5 mg