Go Back
As the days grow longer and warmer, summer invites us to savor the vibrant flavors of the season. Farmers' markets brim with an abundance of fresh produce, offering a cornucopia of colorful fruits and vegetables that inspire countless culinary creations. One such delightful dish that captures the essence of summer is Sweet Summer Corn & Zucchini Chowder. This chowder is not just a meal; it’s a celebration of the season’s bounty, showcasing the sweet, tender kernels of corn and the crisp, refreshing texture of zucchini.

Summer Corn and Zucchini Chowder

Enjoy the taste of summer with this delicious Sweet Summer Corn & Zucchini Chowder! Packed with fresh corn, zucchini, and potatoes, this creamy soup is perfect for warm days. With just a few simple steps, you can create a comforting dish that's great for lunch or dinner. Customize it with heavy cream or coconut milk for a dairy-free option. Top it off with fresh herbs for added flavor. Your family and friends will love this cozy bowl of goodness!
Print Recipe Pin Recipe

Ingredients
  

4 ears of fresh corn, kernels removed

2 medium zucchinis, diced

1 medium onion, diced

2 cloves garlic, minced

1 medium potato, peeled and diced

4 cups vegetable broth

1 cup heavy cream or coconut milk for a dairy-free option

1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Chopped fresh parsley or chives for garnish

Instructions
 

Prep the Vegetables: Start by removing the kernels from the corn cobs and set aside. Dice the zucchinis, onion, and potato, and mince the garlic.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until they become translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Combine Ingredients: Add the diced potato, zucchini, corn kernels, thyme, and smoked paprika to the pot. Stir well to combine, letting the vegetables cook for about 3-4 minutes.

        Add Broth: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for around 15-20 minutes, or until the potatoes are tender.

          Blend the Chowder: Using an immersion blender, blend the chowder until you reach your desired level of creaminess—some like it chunkier, while others prefer a smooth texture. If you don’t have an immersion blender, carefully transfer half of the chowder to a countertop blender, blend until smooth, and return it to the pot.

            Creamy Finish: Stir in the heavy cream or coconut milk, and season with salt and pepper to taste. Let it simmer for another 5 minutes to warm through.

              Serve: Ladle the chowder into bowls, and garnish with chopped parsley or chives. Enjoy hot!

                Prep Time: 15 min | Total Time: 45 min | Servings: 6