Description
This Zucchini Corn Chowder is a creamy, comforting soup filled with fresh zucchini, sweet corn, potatoes, and aromatic vegetables. It’s an easy summer chowder that’s hearty enough for dinner while still being light and fresh.
Ingredients
Main Ingredients
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 3 medium zucchini, diced
- 3 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, optional
Instructions
- Heat the Fat: Heat the olive oil or butter in a large pot over medium heat to get it hot enough for sautéing.
- Sauté Onions: Add the diced onion and cook for 4–5 minutes, stirring occasionally until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
- Add Vegetables & Spices: Add the diced zucchini, corn kernels, diced potatoes, dried thyme, smoked paprika, salt, and black pepper to the pot and stir to combine.
- Add Broth & Simmer: Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes or until the potatoes are tender.
- Blend Partially: Use an immersion blender to partially blend the soup directly in the pot, leaving some vegetables whole for texture and creaminess.
- Add Dairy & Warm: Stir in the milk and heavy cream, then warm the soup gently over low heat for 3–5 minutes, ensuring it does not boil to prevent curdling.
- Season to Taste: Taste the chowder and adjust seasoning with more salt or pepper if needed.
- Garnish & Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley and grated Parmesan cheese, if desired.
Notes
- For a lighter chowder, replace the heavy cream with additional milk.
- For a vegan version, use plant-based milk and cream and skip the Parmesan.
- Add cooked chicken or bacon for extra protein.
- Fresh summer corn gives the best flavor, but frozen corn works well year-round.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
