Description
This Summer Fresh Corn and Zucchini Chowder is a delightful blend of sweet corn, tender zucchini, and aromatic herbs in a creamy base. A perfect soup to enjoy during the warm summer months.
Ingredients
Scale
Vegetable Chowder:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 2 medium zucchini (diced)
- 3 cups fresh corn kernels (from about 4 ears or frozen)
- 3 cups vegetable or chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1 cup whole milk or half-and-half
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Aromatics: Heat olive oil and butter in a pot, sauté onion, carrots, and celery until softened.
- Add Vegetables: Stir in garlic, zucchini, and corn; cook briefly.
- Thicken: Sprinkle in flour, pour in broth, add seasonings, and simmer until vegetables are tender.
- Finish: Stir in milk, simmer briefly, adjust seasoning, and finish with parsley. Serve hot.
Notes
- For a thicker chowder, blend a portion of the soup using an immersion blender before adding the milk.
- You can substitute yellow squash for zucchini or add cooked bacon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 6g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg
