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Summer Corn and Zucchini Chowder is more than just a soup; it’s a celebration of the season. The natural sweetness of the corn, paired with the mild, slightly nutty flavor of zucchini, creates a harmonious blend that is sure to delight the palate. This chowder is perfect for warm evenings when you want something light yet filling. Whether served as a starter or a main dish, this chowder brings the essence of summer right to your table.

Summer Corn and Zucchini Chowder

Savor the flavors of summer with this delicious Corn and Zucchini Chowder! Packed with fresh corn, tender zucchini, and aromatic herbs, this creamy soup is perfect for a cozy meal. With a blend of simple ingredients and a quick cooking process, you can enjoy a hearty dish in just 45 minutes. Optionally blend it for a silky smooth texture and garnish with fresh basil or cilantro for an extra burst of flavor. Ideal for warm days or as a comforting treat!
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Ingredients
  

4 ears of fresh corn, kernels removed (about 4 cups)

2 medium zucchinis, diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or coconut milk

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon thyme (fresh or dried)

Salt and pepper to taste

Chopped fresh basil or cilantro for garnish

Optional: 1/2 cup diced potatoes for extra heartiness

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 5 minutes.

    Add Zucchini and Corn: Stir in the diced zucchini and corn kernels. If using potatoes, add them now. Sauté for an additional 5-7 minutes, allowing the vegetables to soften slightly.

      Add Broth and Seasoning: Pour in the vegetable broth, then add the smoked paprika, thyme, salt, and pepper. Bring the mixture to a gentle boil.

        Simmer: Once boiling, reduce the heat to low and simmer uncovered for about 15-20 minutes, or until the zucchini and potatoes are tender.

          Creamy Texture: Stir in the heavy cream or coconut milk, and let it heat through for 5 more minutes. Adjust seasoning if needed.

            Blend (Optional): For a creamier texture, use an immersion blender to blend part of the chowder directly in the pot. Alternatively, transfer a portion to a blender and then return it to the pot.

              Serve: Ladle the chowder into bowls and garnish with chopped fresh basil or cilantro. Enjoy hot!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6