Summer Corn and Zucchini Chowder
A creamy and comforting chowder that celebrates the vibrant flavors of summer with fresh corn and zucchini.
Ingredients
Main Ingredients
- 4 ears fresh corn, kernels sliced off the cob Use fresh corn for the best flavor.
- 2 medium zucchini, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth Use low sodium if preferred.
- 1 cup heavy cream (or coconut milk for a vegan option) Coconut milk can be used for a dairy-free version.
- 2 tablespoons olive oil For sautéing.
- Salt and pepper to taste
- Fresh basil or parsley for garnish Optional, for added flavor and presentation.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until they are soft and fragrant.
- Toss in the diced potatoes and cover with vegetable broth. Bring to a simmer and cook until the potatoes are tender, about 10–15 minutes.
- Once the potatoes are tender, add in the zucchini and corn kernels. Let simmer for another 5–7 minutes until the zucchini is slightly softened.
- Stir in the heavy cream (or coconut milk). Allow everything to warm through and adjust salt and pepper to taste.
- Ladle the chowder into bowls and garnish with fresh basil or parsley. Serve hot!
Notes
For an ultra-smooth texture, blend a portion of the chowder and mix it back in. Consider adding a pinch of cayenne or red pepper flakes for an extra kick. Store leftovers in an airtight container for up to three days in the refrigerator.