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Summer Corn and Zucchini Chowder

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This Summer Corn and Zucchini Chowder is a comforting, creamy soup made with sweet corn, tender zucchini, and a medley of savory vegetables. It’s a deliciously light and healthy option for a satisfying meal, perfect for enjoying fresh summer produce.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

  • 2 ribs celery, finely diced
  • 5 ears corn, cut off from the cob
  • 4 cloves garlic, minced
  • 5 cups low-sodium chicken broth
  • 2 russet potatoes, peeled and cut into 1/4-inch cubes
  • 1 1/4 tsp kosher sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried parsley
  • 1/4 tsp thyme
  • 1/8 tsp cayenne pepper
  • 1 large zucchini, cut into quarters lengthwise, then sliced
  • 1 large yellow squash, cut into quarters lengthwise, then sliced
  • 2 cups half and half or whole milk

Instructions

  1. Cook the Vegetables: Set a large Dutch oven or stockpot over medium heat. Add the diced celery, corn, and minced garlic. Cook for 3 minutes, stirring occasionally.
  2. Simmer the Soup: Pour in the chicken broth, increase the heat to medium-high, and bring the mixture to a simmer. Add the potatoes, salt, pepper, paprika, parsley, thyme, and cayenne pepper. Reduce the heat to medium and cook for 10 minutes.
  3. Add the Zucchini and Squash: Add the sliced zucchini and yellow squash, and continue to cook until the potatoes are fork-tender and the zucchini and squash are fully cooked, about 10-12 minutes.
  4. Puree Some of the Soup: Transfer 2 cups of the soup to a food processor or blender and puree until silky smooth, about 1-2 minutes. Return the mixture to the pot.
  5. Finish the Chowder: Stir in the half and half (or whole milk) and simmer for an additional 5 minutes, ensuring everything is well combined and heated through.
  6. Serve: Let the chowder sit for 10 minutes before serving for the flavors to meld together. Enjoy!

Notes

  • If you prefer a thicker chowder, you can blend more of the soup or use an immersion blender directly in the pot.
  • This recipe can easily be made dairy-free by using coconut milk or a plant-based milk substitute.
  • The chowder can be stored in an airtight container in the fridge for up to 3 days.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: undefined
  • Category: Soup, Comfort Food, Vegetarian
  • Method: Simmering, Blending
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Unknown
  • Sugar: Unknown
  • Sodium: Unknown
  • Fat: Unknown
  • Saturated Fat: Unknown
  • Unsaturated Fat: Unknown
  • Trans Fat: Unknown
  • Carbohydrates: Unknown
  • Fiber: Unknown
  • Protein: Unknown
  • Cholesterol: Unknown

Find it online: https://iamstarved.com/summer-corn-and-zucchini-chowder/