Description
This Creamy Delightful Summer Fresh Corn and Zucchini Chowder is a comforting and vibrant dish perfect for warm weather. Bursting with fresh garden flavors, it combines sweet corn kernels, tender zucchini, and aromatic herbs in a rich, creamy broth. It’s easy to make, nourishing, and perfect for a light lunch or dinner.
Ingredients
Scale
Vegetables
- 4 ears Fresh Corn (sweet kernels removed from cob)
- 2 cups Zucchini (diced; yellow squash or bell peppers can be substitutes)
- 1 medium Onion (chopped, sweet onion preferred)
- 2 cloves Garlic (minced)
Liquids & Dairy
- 4 cups Vegetable Broth (low-sodium recommended)
- 1 cup Heavy Cream (can substitute coconut milk for a dairy-free option)
- 2 tablespoons Unsalted Butter
Seasoning & Garnish
- Salt and Pepper to taste
- 1 bunch Fresh Herbs (Basil or parsley, chopped, for garnish)
Instructions
- Prepare the vegetables: Start by carefully removing the kernels from the fresh corn cobs using a sharp knife. Dice the zucchini into small, even pieces. Chop the sweet onion and mince the garlic cloves to ensure they cook evenly and release their flavors fully.
- Sauté aromatics: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes. This forms the flavor base of the chowder.
- Add corn and zucchini: Stir in the fresh corn kernels and diced zucchini to the pot. Cook for about 5 more minutes, allowing the vegetables to soften slightly and the natural sweetness to develop.
- Pour in broth and simmer: Add the vegetable broth to the pot and bring the mixture to a gentle boil. Reduce the heat and let it simmer uncovered for about 15 minutes, until the zucchini is tender and the flavors meld together.
- Incorporate cream and season: Stir in the heavy cream slowly, mixing well to create the rich, creamy texture of the chowder. Season with salt and pepper to your taste. Heat the chowder gently without boiling to avoid curdling the cream.
- Finish and garnish: Once the chowder is heated through and creamy, ladle it into bowls. Garnish each serving with freshly chopped basil or parsley to add a bright, fresh note.
Notes
- For a dairy-free option, substitute heavy cream with full-fat coconut milk.
- Yellow squash or diced bell peppers can be used in place of zucchini for variation.
- Use low-sodium vegetable broth to control the saltiness of the chowder.
- This chowder can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
