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Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder Recipe
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Experience the vibrant flavors of summer with this creamy Summer Corn and Zucchini Chowder. This comforting dish is packed with fresh veggies, including sweet corn and tender zucchini, creating a delightful blend of texture and taste. Perfect for busy weeknights or casual family gatherings, this chowder is quick to prepare and can be customized to suit your preferences. Whether enjoyed as a light lunch or as part of a cozy dinner spread, it’s sure to become a staple in your home.

Ingredients

Scale
  • 1/2 large yellow onion (diced)
  • 2 ribs celery (finely diced)
  • 5 ears corn (kernels removed)
  • 4 cloves garlic (minced)
  • 5 cups low sodium chicken broth
  • 2 russet potatoes (peeled and cubed)
  • 1 large zucchini (sliced)
  • 1 large yellow squash (sliced)
  • 2 cups half-and-half or whole milk
  • 1 1/4 tsp kosher sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried parsley
  • 1/4 tsp thyme
  • 1/8 tsp cayenne pepper

Instructions

  1. In a large Dutch oven over medium heat, sauté diced onion and celery until softened.
  2. Add corn kernels and garlic; cook for about 4 minutes.
  3. Pour in the chicken broth and add potato cubes, salt, pepper, paprika, parsley, thyme, and cayenne pepper. Bring to a simmer for about 10 minutes.
  4. Stir in sliced zucchini and yellow squash; cook until vegetables are tender (about another 10-12 minutes).
  5. Blend approximately two cups of the chowder until smooth, then return it to the pot along with half-and-half or milk.
  6. Allow the chowder to sit off heat for about 10 minutes before serving.

Nutrition

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