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Fresh Corn and Zucchini Chowder

Overhead shot of a bowl of Fresh Corn and Zucchini Chowder, garnished with herbs and spices.
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A simple and flavorful chowder made with fresh corn and zucchini.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 4 cups fresh corn kernels (from about 4 ears of corn)
  • 2 cups chopped zucchini (about 2 medium zucchini)
  • 4 cups vegetable broth
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the corn kernels and zucchini.
  5. Pour in the vegetable broth and bring to a simmer.
  6. Reduce heat to low, cover, and cook for 10 minutes, or until the zucchini is tender.
  7. Stir in the milk, salt, and pepper.
  8. Heat gently until warmed through, but do not boil.
  9. Ladle the chowder into bowls and garnish with fresh parsley.

Notes

  • For a creamier chowder, you can blend a portion of the soup before adding the milk.
  • Add other vegetables like diced carrots or potatoes for extra flavor and texture.
  • This chowder can be made ahead of time and reheated.

Nutrition

Keywords: corn chowder, zucchini chowder, summer soup, fresh vegetables, easy soup recipe

Find it online: https://www.meltitclean.com/fresh-corn-and-zucchini-chowder/