The sun is shining, birds are chirping, and the smell of fresh corn is wafting through the air. Imagine that warm summer day when you take your first spoonful of Summer Corn and Zucchini Chowder, and your taste buds dance with joy. This chowder isn’t just a dish; it’s a celebration of summer flavors that brings the garden straight to your bowl.

Picture this: you’ve just returned from the farmer’s market, bags in hand, bursting with vibrant veggies. You decide to whip up this creamy delight, sharing it with friends at a backyard barbecue or savoring it solo on a lazy afternoon. It’s not just food; it’s nostalgia in a bowl!

Ingredients for Summer Corn and Zucchini Chowder

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: About four ears will give you sweet kernels that burst with flavor; don’t skimp on freshness!

• Zucchini: Two medium zucchinis bring a lovely texture; choose firm ones that feel heavy for their size.

• Onion: One chopped onion adds sweetness; I prefer yellow onions for their rich flavor.

• Garlic: Three cloves minced garlic lend a fragrant aroma; use fresh garlic for the best taste.

• Vegetable Broth: Four cups of low-sodium broth keeps everything light while allowing the flavors to shine through.

• Coconut Milk: One can adds creaminess without dairy; opt for full-fat for an indulgent texture.

• Olive Oil: A drizzle of olive oil helps sauté the vegetables; use extra virgin for its rich taste.

• Salt & Pepper: Season to taste; start with a pinch and adjust as needed to enhance all the flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Summer Corn and Zucchini Chowder

Start by prepping your veggies. Chop the onion and zucchini into bite-sized pieces while enjoying the colorful display of greens and yellows. The crunch of fresh produce always energizes me!

Heat olive oil in a large pot over medium heat. Once shimmering, add those chopped onions and sauté until they become translucent and aromatic—about five minutes should do the trick.

Next, toss in minced garlic and cook until fragrant—around one minute will transform your kitchen into an Italian bistro! Don’t let the garlic brown; we want flavor, not bitterness.

Now it’s time for the star ingredients! Add zucchini cubes along with those golden corn kernels to your pot. Stir them around until they start to soften—about five minutes will suffice.

Pour in vegetable broth like you’re filling up a swimming pool—just enough to cover all those lovely veggies! Bring everything to a gentle boil before reducing heat so it can simmer blissfully for about ten minutes.

Here comes the magic: add coconut milk! Stir it in gently so it blends seamlessly with all those colors. Letting it simmer now allows all flavors to mingle beautifully—about another five minutes should do!

Finally, season generously with salt and pepper—taste as you go! I swear this makes all the difference between “meh” and “wow.” Stir well one last time before serving.

Ladle your Summer Corn and Zucchini Chowder into bowls while admiring its vibrant hues. Top each serving with a sprinkle of fresh herbs if you’re feeling fancy—it’s like giving your soup a stylish hat!

Enjoy this chowder warm or chill it in the fridge for later. Either way, you’re bound to have a delightful experience filled with summer vibes!

Perfecting the Cooking Process

Start by sautéing the onions and garlic until they’re fragrant, then add the zucchini and corn. Pour in the broth, let it simmer, and blend for that creamy texture. Finish with herbs right before serving for maximum flavor.

Add Your Touch

Feel free to swap zucchini for yellow squash, or toss in some diced potatoes for extra heartiness. A splash of lime juice can brighten the chowder, while some red pepper flakes can bring the heat if you’re feeling adventurous.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm on the stovetop over medium heat, stirring occasionally to maintain that creamy consistency.

Sometimes, I whip up this Summer Corn and Zucchini Chowder for my friends during our backyard BBQs. Their faces light up with every spoonful! It’s a crowd-pleaser that brings everyone together.

FAQs :

What is Summer Corn and Zucchini Chowder?

Summer Corn and Zucchini Chowder is a creamy, flavorful soup made primarily with fresh corn and zucchini. This dish highlights the sweetness of summer corn and the mildness of zucchini, making it perfect for warm weather. It often includes ingredients like onions, garlic, and herbs to enhance its taste. The chowder can be made vegetarian or with added proteins such as bacon or chicken. It’s a versatile recipe that can be served hot or chilled, providing a refreshing option for summer meals.

How do I store leftovers of Summer Corn and Zucchini Chowder?

To store leftovers of Summer Corn and Zucchini Chowder, allow the soup to cool completely before transferring it into an airtight container. Ensure you seal it tightly to maintain freshness. Store the chowder in the refrigerator for up to three days. For longer storage, consider freezing it in a freezer-safe container. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave until warm. Avoid reheating more than once to maintain quality.

Can I make Summer Corn and Zucchini Chowder vegan?

Yes, you can easily make Summer Corn and Zucchini Chowder vegan by substituting dairy products with plant-based alternatives. Use coconut milk or almond milk instead of cream for creaminess. You can also use vegetable broth instead of chicken broth for flavor without animal products. To add depth, include nutritional yeast or vegan cheese. This way, you retain all the delicious flavors while keeping the chowder suitable for a vegan diet.

What are some variations of Summer Corn and Zucchini Chowder?

There are many delicious variations of Summer Corn and Zucchini Chowder that you can try. Adding diced potatoes can create a heartier texture. For a spicy kick, include jalapeños or red pepper flakes. You could also experiment with different herbs like basil or thyme for added flavor dimensions. If you want protein, consider adding cooked shrimp or shredded chicken. These variations allow you to customize the chowder according to your taste preferences while keeping the essence intact.

Conclusion for Summer Corn and Zucchini Chowder :

In summary, Summer Corn and Zucchini Chowder is a delightful dish that captures the essence of summer produce. Its creamy texture combined with fresh corn and zucchini creates a comforting meal perfect for any occasion. Additionally, it offers versatility through various ingredient substitutions, making it suitable for different dietary needs such as vegan options. Whether served hot or cold, this chowder is sure to please everyone at your table while celebrating seasonal flavors beautifully. Enjoy this seasonal delight during sunny days!

Print

Summer Corn and Zucchini Chowder

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ann Foster
• Total Time: 45 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Summer Corn and Zucchini Chowder is a delightful, creamy soup that captures the essence of summer with its fresh ingredients and rich flavors. Bursting with sweet corn and tender zucchini, this chowder can be enjoyed hot or chilled, making it perfect for warm days. Whether shared at gatherings or savored solo, each spoonful brings a taste of nostalgia and joy.

---

Ingredients

Scale 1x2x3x

• 4 ears fresh corn (kernels removed)
• 2 medium zucchinis (diced)
• 1 large yellow onion (chopped)
• 3 cloves garlic (minced)
• 4 cups low-sodium vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 tablespoons extra virgin olive oil
• Salt & pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Chop the onion and zucchini into bite-sized pieces.
2. Heat olive oil in a large pot over medium heat. Sauté onions until translucent, about 5 minutes.
3. Add minced garlic; cook for another minute until fragrant.
4. Stir in zucchini and corn; cook for about 5 minutes until softened.
5. Pour in vegetable broth, bring to a gentle boil, then reduce heat and simmer for 10 minutes.
6. Stir in coconut milk and simmer for an additional 5 minutes.
7. Season with salt and pepper to taste before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 4g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 8g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg