Description
This Summer Fresh Corn and Zucchini Chowder is a creamy, comforting dish perfect for warm weather. Packed with fresh corn, tender zucchini, and hearty potatoes simmered in flavorful broth and enriched with cream or coconut milk, it’s a delightful blend of sweet and savory flavors, finished with fresh parsley for a bright touch.
Ingredients
Scale
Vegetables
- 4 ears of fresh corn, kernels removed (about 3 cups)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 2 medium potatoes, peeled and diced
Liquids
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk
Oils and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Onions: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add Garlic: Add the minced garlic to the pot and cook for an additional minute until fragrant, being careful not to let it burn.
- Cook Vegetables: Stir in the diced zucchinis and potatoes. Cook for about 5-7 minutes, stirring occasionally, until they begin to soften but are not fully cooked.
- Add Corn and Broth: Add the fresh corn kernels, chicken or vegetable broth, salt, black pepper, and smoked paprika. Stir well and bring the mixture to a boil over medium-high heat.
- Simmer: Reduce the heat to low and let the chowder simmer gently for 15-20 minutes, or until the vegetables are tender and cooked through.
- Add Cream: Stir in the heavy cream or coconut milk, heating the chowder for an additional 5 minutes until warm and creamy, without boiling.
- Finish with Parsley: Remove the pot from heat and stir in the fresh chopped parsley. Serve the chowder hot, garnished with extra parsley if desired.
Notes
- You can substitute coconut milk to make the chowder dairy-free and vegan-friendly.
- For a thicker chowder, mash some of the potatoes with a spoon while simmering.
- Use vegetable broth to make this recipe vegetarian or vegan (with coconut milk).
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add cooked bacon or smoked sausage for a non-vegetarian twist if desired.
