Introduction
Summer Corn and Zucchini Chowder is a light, comforting dish that showcases the best flavors of the season. Sweet corn and tender zucchini are the stars of this soup, making it perfect for enjoying on a warm summer day. It’s a wonderful way to use fresh, seasonal produce like corn, zucchini, and other vegetables, while keeping the dish light yet satisfying.
This chowder is creamy without being overly rich, thanks to the addition of milk instead of heavy cream. The broth is thickened slightly by blending part of the soup while leaving some chunks for texture, creating a well-balanced mix of smooth and hearty bites. The thyme adds a lovely earthy note, while the fresh corn provides a natural sweetness that enhances the overall flavor of the chowder.
Perfect for lunch, dinner, or even as a starter, this chowder is a wholesome and versatile dish that can be easily adapted to your preferences. Let’s dive into how to make this delicious summer chowder.
Ingredients:
- 4 cups fresh corn kernels (from about 4 ears of corn)
- 2 cups diced zucchini
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced onions
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (or a plant-based alternative)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation:
Step 1: Sauté the Vegetables
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onions, minced garlic, carrots, and potatoes. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften. The onions should be translucent, and the potatoes and carrots should start to become tender. This step creates the flavorful base for the chowder.
Step 2: Add Zucchini and Corn
- Stir in the 2 cups of diced zucchini and 4 cups of fresh corn kernels. Cook for another 5 minutes, allowing the zucchini to soften slightly and the corn to release its sweetness. The combination of vegetables creates a vibrant, colorful mixture that will make the chowder deliciously fresh.
Step 3: Add Broth and Seasonings
- Pour in 4 cups of vegetable broth, ensuring the vegetables are fully submerged. If needed, you can add a little more broth or water.
- Add 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes. This simmering time allows the flavors to meld together and ensures that the vegetables, especially the potatoes and carrots, become fully tender.
Step 4: Blend the Chowder
- Using an immersion blender, blend the chowder until it is partially smooth, leaving some chunks for texture. This creates a creamy consistency while still retaining some hearty pieces of vegetables. If you don’t have an immersion blender, you can carefully transfer about half of the chowder to a regular blender, blend until smooth, and then return it to the pot.
Step 5: Add Milk and Finish Cooking
- Stir in 1 cup of milk (or your preferred plant-based milk) to give the chowder a creamy, rich texture. Cook the chowder for another 5 minutes, stirring occasionally to prevent sticking and to ensure the milk is fully incorporated.
- Taste and adjust the seasoning if necessary. You can add more salt, pepper, or thyme according to your preference.
Step 6: Serve the Chowder
- Ladle the Summer Corn and Zucchini Chowder into bowls. Garnish with fresh herbs like parsley, thyme, or chives if desired, and serve warm. This chowder pairs beautifully with a slice of crusty bread or a light salad on the side.
Cooking Note:
- Fresh Corn: Fresh corn is ideal for this recipe as it provides a natural sweetness that enhances the flavor of the chowder. However, if fresh corn is not available, you can use frozen or canned corn as a substitute.
- Milk Alternatives: You can substitute regular milk with almond milk, coconut milk, or any other plant-based milk if you want to make the chowder dairy-free or lighter. If using coconut milk, it will add a subtle tropical flavor to the chowder, which can be quite delicious.
- Blending: If you prefer a completely smooth chowder, you can blend all of the soup instead of leaving chunks. Adjust the texture based on your preferences.
Serving Suggestions:
- With Crusty Bread: Serve the chowder with a slice of warm, crusty bread to soak up the delicious broth.
- With Salad: A light, refreshing salad with a lemon vinaigrette pairs perfectly with this summer chowder, providing a balance to the creamy texture of the soup.
- As a Light Meal: This chowder makes for a wholesome and satisfying light meal. You can add a sprinkling of grated cheese or a dollop of sour cream for added richness, or even a squeeze of fresh lemon juice to brighten the flavors.
Tips:
- Make Ahead: This chowder can be made ahead of time and stored in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of extra broth or milk if it thickens too much.
- Add Protein: For a more substantial meal, you can stir in some shredded cooked chicken or crumbled bacon just before serving. These additions pair well with the creamy base of the chowder.
- Extra Veggies: Feel free to add other seasonal vegetables like bell peppers or peas to the mix for added color and flavor.
Prep Time:
- 30 minutes
Cooking Time:
- 30 minutes
Total Time:
- 60 minutes
Nutritional Information (Per Serving):
- Calories: Approximately 250 kcal
- Protein: 7 grams
- Sodium: 500 milligrams
Conclusion
Summer Corn and Zucchini Chowder is a perfect way to capture the flavors of fresh summer produce in a comforting, creamy bowl of soup. The sweetness of the corn, the tender zucchini, and the heartiness of the potatoes and carrots make this dish both satisfying and wholesome. Blending part of the soup gives it a luxurious texture without the need for heavy cream, while the addition of thyme and garlic adds depth and warmth to the flavor profile.
This chowder is light enough for warm weather but still comforting enough to enjoy any time of year. Its simple ingredients and quick cooking time make it an ideal dish for a weeknight dinner, while its impressive flavor will have everyone asking for seconds. Whether you’re enjoying it as a main course or a starter, this Summer Corn and Zucchini Chowder is bound to become a favorite in your recipe collection