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Corn and Zucchini Chowder

Corn and Zucchini Chowder
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Corn and Zucchini Chowder is a creamy, comforting soup that combines tender zucchini, sweet corn, and savory herbs in a rich, velvety broth. This wholesome dish is easy to make, nutritious, and perfect for any season, delivering fresh garden flavors and a satisfying texture that warms the soul without heaviness.

Ingredients

Scale

Vegetables

  • Fresh corn kernels (from about 2 ears)
  • 2 medium zucchinis, diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced

Liquids

  • 4 cups vegetable broth
  • 1 cup milk or cream (or plant-based milk for dairy-free)

Fats & Oils

  • 2 tablespoons butter or olive oil

Herbs & Seasonings

  • Fresh thyme or parsley, chopped (about 1 tablespoon)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the vegetables: Finely chop the onions and garlic. Dice the zucchini and potatoes into evenly sized pieces to ensure even cooking. Remove corn kernels from the cob or measure out fresh corn kernels.
  2. Sauté aromatics: Heat butter or olive oil in a large pot over medium heat. Add the chopped onions and garlic and cook gently until soft and fragrant, creating a flavorful aromatic base.
  3. Cook the potatoes and zucchini: Stir in the diced potatoes and zucchini. Cook for a few minutes to slightly soften them while preserving their texture.
  4. Add broth and simmer: Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender and the flavors meld together.
  5. Blend for creaminess: Using an immersion blender, partially puree the soup directly in the pot, leaving some chunks for texture. This results in the chowder’s signature creamy yet chunky consistency.
  6. Stir in corn and milk: Add the fresh corn kernels and your choice of milk or cream. Heat gently without boiling. Season with salt, pepper, and fresh herbs for vibrant flavor.

Notes

  • Use fresh corn and zucchini for the best flavor and texture.
  • Do not overcook the vegetables; keep zucchini slightly firm to avoid mushiness.
  • Partial blending adds a satisfying balance of creaminess and texture.
  • Adjust the thickness by adding broth or cream gradually.
  • Season at the end of cooking to avoid over-salting.

Nutrition

Keywords: corn chowder, zucchini chowder, creamy soup, vegetarian soup, gluten free soup, comfort food, summer soup, easy dinner

Find it online: https://sophiemelody.com/corn-and-zucchini-chowder/