Description
This Summer Corn and Zucchini Chowder is a delicious and wholesome soup combining fresh summer vegetables with a creamy, comforting base. Ideal for a light yet satisfying main course, it features tender zucchini, sweet corn, and hearty potatoes gently simmered with herbs and cream to create a rich, flavorful chowder perfect for any season.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 medium zucchinis, diced
- 3 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 2 tablespoons chopped fresh parsley
- 2 green onions, sliced
Dairy & Oils
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup whole milk
- 1 cup heavy cream
Liquids & Broth
- 4 cups vegetable broth
Spices & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Thickening Agent
- 2 tablespoons all-purpose flour
Instructions
- Prepare the base: Melt the butter with olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Cook vegetables: Add the diced zucchini, corn kernels, and potatoes to the pot. Cook for a few minutes, stirring occasionally to combine the flavors.
- Thicken the chowder: Sprinkle the flour evenly over the vegetables and stir well to coat everything, which will help thicken the chowder later.
- Add broth: Slowly pour in the vegetable broth while stirring constantly to prevent lumps from forming.
- Simmer: Bring the mixture to a gentle boil, then reduce heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Add dairy and seasonings: Stir in the whole milk, heavy cream, dried thyme, salt, black pepper, and smoked paprika. Continue to simmer gently until the chowder thickens slightly, about 5 minutes.
- Final touches: Adjust seasoning to taste, remove from heat, and stir in the fresh chopped parsley and sliced green onions just before serving.
Notes
- For a lighter version, replace the heavy cream with additional whole milk.
- Fresh summer corn provides the best natural sweetness, but frozen corn can be used year-round.
- To create a creamier texture, blend a portion of the chowder and mix it back in while keeping some vegetable chunks for added bite.
