Irresistible Summer Corn and Zucchini Chowder Recipe

Summer Corn and Zucchini Chowder is a delightful dish that sings the flavors of summer. Imagine a warm bowl filled with sweet corn, tender zucchini, and a creamy broth that wraps around you like a cozy blanket on a chilly evening. For more inspiration, check out this flavorful huevos rancheros recipe.

This chowder isn’t just food; it’s an experience! Picture yourself enjoying it at a backyard barbecue or a lazy Sunday brunch. With its vibrant colors and mouthwatering aroma, it’s bound to make your taste buds dance with joy.

Ingredients for Summer Corn and Zucchini Chowder

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Look for plump, juicy ears of corn for the sweetest flavor; frozen corn works too in a pinch.
• Zucchini: Choose firm zucchinis without blemishes for the best texture; they add bulk and nutrients to the chowder.
• Onion: A medium onion brings depth and sweetness to the chowder; yellow onions are ideal for this recipe.
• Garlic: Fresh garlic adds aromatic richness; use minced garlic cloves for maximum flavor.
• Vegetable Broth: Opt for low-sodium vegetable broth to control saltiness while keeping it flavorful.
• Coconut Milk: Provides creaminess without dairy; choose full-fat coconut milk for a rich texture.
• Olive Oil: Use extra virgin olive oil for sautéing the vegetables; it enhances the overall flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Summer Corn and Zucchini Chowder

Follow these simple steps to prepare this delicious dish:

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Step 2: Add the Vegetables

Toss in chopped zucchini and fresh corn kernels. Cook for about 3-4 minutes, allowing them to soften slightly while soaking up those aromatic flavors.

Step 3: Pour in the Broth

Pour in vegetable broth and bring everything to a gentle simmer. Let it bubble away for about 10 minutes so all those fantastic flavors meld together.

Step 4: Cream It Up

Stir in full-fat coconut milk, mixing well until combined. Allow it to simmer for another five minutes this is where the magic happens!

Step 5: Blend (Optional)

If you prefer a smoother texture, you can use an immersion blender right in the pot or transfer half of the soup into a blender before returning it to the pot.

Step 6: Serve & Enjoy

Ladle hot chowder into bowls and garnish with fresh herbs if desired. Serve with crusty bread on the side for dipping goodness!

Transfer to plates and drizzle with sauce for the perfect finishing touch. Enjoy your Summer Corn and Zucchini Chowder as a delightful reminder of sunny days spent outdoors!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add diced zucchini and corn. Pour in vegetable broth and let it simmer. Finally, blend part of the chowder for a creamy texture while leaving some chunky for that rustic feel.

Add Your Touch

Feel free to swap out zucchini for yellow squash or even add diced potatoes for extra heartiness. A sprinkle of smoked paprika can jazz up the flavors, and don’t forget fresh herbs like basil or cilantro for a refreshing twist.

Storing & Reheating

Store leftover chowder in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if it thickens too much.

Sometimes I find myself reminiscing about the first time I made this chowder; my friends devoured it so fast that I barely got a bowl! Their laughter and approval made all the effort worthwhile.

FAQs:

What ingredients are needed for Summer Corn and Zucchini Chowder?

To prepare Summer Corn and Zucchini Chowder, you will need fresh corn, zucchini, onion, garlic, vegetable broth, and cream. Additionally, herbs like thyme and parsley enhance the flavor. You can also add potatoes for extra heartiness. This combination makes the chowder rich and satisfying while keeping it light and refreshing. For more inspiration, check out this garlic shrimp recipe recipe.

How long does it take to make Summer Corn and Zucchini Chowder?

Making Summer Corn and Zucchini Chowder typically takes about 30 to 40 minutes. This includes preparation time for chopping vegetables and cooking time on the stove. The quick cooking process makes it a great option for busy days when you want a delicious meal without spending hours in the kitchen.

Can I freeze Summer Corn and Zucchini Chowder?

Yes, you can freeze Summer Corn and Zucchini Chowder. However, it is best to freeze it without adding cream or dairy. When ready to eat, thaw the chowder in the refrigerator overnight and reheat gently on the stove. Once heated, you can stir in fresh cream for a creamy texture before serving.

What can I serve with Summer Corn and Zucchini Chowder?

Summer Corn and Zucchini Chowder pairs well with crusty bread or a light salad. A simple green salad dressed with vinaigrette complements the chowder’s flavors nicely. refreshing Greek salad pita pockets You might also consider serving it alongside grilled cheese sandwiches for a comforting meal that everyone will enjoy. tortellini Caesar pasta salad peach and mozzarella salad.

Conclusion for Summer Corn and Zucchini Chowder:

In summary, Summer Corn and Zucchini Chowder is a delightful dish that highlights seasonal vegetables while being easy to prepare. With its rich flavors from fresh corn and zucchini, this chowder is perfect for warm weather meals. creamy tomato soup recipe It’s versatile enough to be served as a main course or side dish. Enjoy this nourishing recipe that brings comfort without heaviness!

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Summer Corn and Zucchini Chowder

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• Author: Hannah
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Indulge in a bowl of Summer Corn and Zucchini Chowder, a creamy and vibrant dish that captures the essence of summer. This delightful chowder combines sweet corn, tender zucchini, and aromatic garlic simmered in rich coconut milk for a comforting experience. It’s perfect for cozy dinners or casual brunches and is easy to make, making it an ideal addition to your meal rotation.

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Ingredients

Scale 1x2x3x

• 2 cups fresh corn kernels (about 3 ears of corn)
• 2 medium zucchinis (diced)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté diced onion for about 5 minutes until translucent; add minced garlic and cook for an additional minute.
2. Stir in diced zucchini and fresh corn; cook for 3-4 minutes until slightly softened.
3. Pour in vegetable broth and bring to a gentle simmer. Cook for about 10 minutes.
4. Mix in coconut milk and let simmer for another five minutes.
5. For a smoother texture, blend part of the chowder using an immersion blender or transfer half to a blender before returning it to the pot.
6. Serve hot, garnished with fresh herbs if desired, alongside crusty bread.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 180
• Sugar: 4g
• Sodium: 320mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg

Keywords: - Substitute zucchini with yellow squash or add diced potatoes for heartiness. - Enhance flavor with smoked paprika or fresh herbs like basil or cilantro. - Store leftovers in an airtight container for up to three days; reheat gently on the stove.