Print

Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavors of summer with this delightful Summer Corn and Zucchini Chowder Recipe. This creamy, vegetable-rich dish is perfect for any occasion, from cozy family dinners to casual gatherings with friends. Bursting with fresh corn, tender zucchini, and a medley of spices, each spoonful offers a comforting taste of summer bounty. Quick to prepare and easy to customize, this chowder is sure to please even the pickiest eaters. Whip it up in less than an hour and savor the deliciousness that celebrates seasonal produce!

Ingredients

Scale
  • 1/2 large yellow onion (diced)
  • 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 cubed)
  • 1 large zucchini (sliced)
  • 1 large yellow squash (sliced)
  • 2 cups half and half or whole milk
  • 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

Instructions

  1. In a large Dutch oven over medium heat, sauté diced onion and celery until softened.
  2. Add fresh corn and minced garlic; cook until fragrant.
  3. Pour in chicken broth and add potato cubes along with spices; simmer for about 10 minutes.
  4. Stir in zucchini and yellow squash; continue cooking until vegetables are tender.
  5. Transfer about 2 cups of chowder to a blender; puree until smooth. Return it to the pot along with half and half; stir well.
  6. Let sit for 10 minutes before serving.

Nutrition

Find it online: https://www.simpledailyeats.com/summer-corn-and-zucchini-chowder-recipe/