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As the days grow longer and the sun shines brighter, summer brings an abundance of fresh produce, making it the perfect time to enjoy lighter, vegetable-centric dishes. This chowder captures the vibrant flavors of summer, featuring sweet corn and tender zucchini as its stars. The combination of these ingredients results in a creamy, comforting soup that is both satisfying and nutritious.

Summer Corn and Zucchini Chowder

Enjoy the flavors of summer with this Zesty Summer Corn and Zucchini Chowder! Made with fresh corn, tender zucchini, and aromatic spices, this creamy and satisfying soup is perfect for warm days. Simply sauté your ingredients, simmer, and blend for a deliciously smooth texture. It’s a great way to use seasonal produce, and you can adjust the heat to your liking. Garnish with fresh herbs for a flavorful finish. Perfect for family gatherings or a cozy night in!
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Ingredients
  

4 cups fresh corn kernels (about 6-8 ears of corn)

2 medium zucchinis, diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for heat preference)

Salt and pepper, to taste

Fresh basil or parsley, for garnish

Optional: 1 cup diced potatoes (for added heartiness)

Instructions
 

Prepare the Corn: If using fresh corn, carefully cut the kernels off the cobs and set aside. If using frozen corn, measure out 4 cups and let it thaw.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

      Add Zucchini and Potatoes: Add the diced zucchinis (and potatoes if using) to the pot and sauté for an additional 5 minutes, stirring occasionally until they begin to soften.

        Combine Ingredients: Add the fresh or thawed corn kernels to the pot. Stir in the smoked paprika, cayenne pepper, and season with salt and pepper to taste.

          Pour in Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let the chowder simmer for about 15-20 minutes, until the vegetables are tender.

            Blend for Creaminess: Using an immersion blender, carefully blend the chowder until smooth (you can also blend a portion of it for texture). If you prefer a chunkier chowder, blend only half and leave the rest as-is.

              Finish with Coconut Milk: Stir in the coconut milk, and allow the chowder to simmer for another 5 minutes. Adjust seasoning if needed.

                Serve and Garnish: Ladle the chowder into bowls and garnish with fresh basil or parsley. Serve hot, and enjoy the taste of summer!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 6-8