Summer Corn and Zucchini Chowder
This Summer Corn and Zucchini Chowder Recipe is the perfect way to celebrate the vibrant flavors of summer! Creamy and comforting, this chowder features fresh corn and zucchini, making it a delightful dish for any occasion—whether it’s a cozy family dinner or a quick weeknight meal. With easy-to-follow instructions and simple ingredients, you can whip up this delicious chowder in under an hour. Plus, it’s versatile enough to allow for various vegetable additions or substitutions. Enjoy it as a warm bowl of comfort or serve it chilled on hot summer days!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 5 ears corn (kernels removed from the cob)
- 1 large yellow onion (diced)
- 2 ribs celery (finely diced)
- 4 cloves garlic (minced)
- 5 cups chicken broth (low sodium)
- 2 russet potatoes (peeled and cubed)
- 1 large zucchini (sliced)
- 1 large yellow squash (sliced)
- 2 cups half and half or coconut milk
Instructions
- In a large pot, cook diced onion and celery over medium heat until softened.
- Stir in corn; cook for an additional 4 minutes. Add minced garlic and sauté until fragrant.
- Pour in chicken broth, add cubed potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Bring to a simmer.
- After 10 minutes, add zucchini and yellow squash; cook until tender.
- Blend about two cups of the chowder until smooth; return to pot.
- Stir in half and half or coconut milk; let sit off heat for 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg