Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Summer Corn and Zucchini Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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/