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As the summer sun shines bright and the days stretch longer, it’s the perfect time to celebrate the vibrant flavors of the season with a delightful bowl of Summer Corn and Zucchini Chowder. This hearty yet refreshing dish embodies the essence of summer, showcasing the best of what this warm season has to offer. With its creamy texture and bright flavors, this chowder captures the spirit of fresh produce, inviting you to savor every spoonful.

Summer Corn and Zucchini Chowder

Enjoy the flavors of summer with this delicious Corn and Zucchini Chowder! Packed with fresh ingredients like sweet corn, tender zucchini, and hearty potatoes, this creamy soup is perfect for warm days. With a hint of thyme and paprika, it’s both comforting and pleasantly light. Ideal for a family meal or a cozy night in. Plus, it's easy to customize with dairy-free options. Serve hot and garnish with fresh basil or parsley for a vibrant touch!
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Ingredients
  

4 ears of fresh corn, kernels removed (or 3 cups frozen corn)

2 medium zucchinis, diced

1 large potato, peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth (or chicken broth)

1 cup heavy cream (or coconut milk for a vegan option)

2 tbsp olive oil

1 tsp dried thyme

1/2 tsp paprika

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add the diced potato to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook for about 10 minutes, or until the potatoes are tender.

      Stir in the corn kernels, diced zucchini, dried thyme, paprika, salt, and pepper. Allow the chowder to simmer for another 10-15 minutes, stirring occasionally.

        Once the vegetables are tender, lower the heat and stir in the heavy cream. Cook for another 5 minutes to heat through, but do not let it boil.

          Taste and adjust seasoning if necessary. If a creamier texture is desired, blend a portion of the chowder using an immersion blender or carefully transfer some to a blender and puree, then return it to the pot.

            Serve the chowder hot, garnished with freshly chopped basil or parsley.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6