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Summer Corn and Zucchini Chowder

A bowl of creamy Summer Corn and Zucchini Chowder, garnished with fresh parsley and a sprinkle of paprika.
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A light and flavorful chowder featuring fresh summer 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)
  • 2 cups chopped zucchini (about 2 medium)
  • 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 over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in corn, zucchini, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until vegetables are tender.
  4. Stir in milk, salt, and pepper. Heat through but do not boil.
  5. Ladle into bowls and garnish with fresh parsley.

Notes

  • For a creamier chowder, you can blend half of the soup before adding the milk.
  • Feel free to add other summer vegetables like bell peppers or peas.

Nutrition

Keywords: corn chowder, zucchini chowder, summer soup, vegetable soup, easy chowder

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