Summer Corn and Zucchini Chowder
Brighten up your day with this Summer Corn and Zucchini Chowder Recipe! This creamy, veggie-rich dish is a celebration of summer’s bounty, combining sweet corn and tender zucchini into a comforting bowl that embodies the warmth of sunny afternoons. Each spoonful offers a delightful balance of flavors, enhanced by aromatic garlic and fresh herbs. Whether enjoyed on a warm evening or a chilly night, this chowder is sure to satisfy your cravings for something hearty yet light. Perfect for family dinners or casual gatherings, it’s a versatile recipe that brings joy to any table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 5 ears fresh corn (kernels cut off)
- 1 large zucchini (sliced)
- 1 large yellow squash (sliced)
- 2 russet potatoes (cubed)
- 5 cups low-sodium chicken broth
- 4 cloves garlic (minced)
- 1/2 large yellow onion (diced)
- 2 ribs celery (diced)
- 2 cups half-and-half (or coconut milk for dairy-free option)
- Seasonings: salt, black pepper, paprika, dried parsley, thyme, cayenne pepper
Instructions
- In a large Dutch oven over medium heat, sauté the onion and celery until translucent.
- Add corn kernels and garlic; cook until softened.
- Pour in chicken broth and add cubed potatoes along with all seasonings; simmer until potatoes are tender.
- Stir in sliced zucchini and yellow squash; cook until just tender.
- Blend about two cups of the chowder until smooth; return to pot and mix well.
- Slowly stir in half-and-half; let sit for 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Find it online: https://raniacooks.com/summer-corn-and-zucchini-chowder-recipe/