This Zucchini Corn Chowder is a hearty yet light summer soup that blends fresh corn, tender zucchini, potatoes, onions, garlic, and carrots into a creamy and flavorful bowl of comfort.
The recipe is straightforward and requires basic cooking techniques. Fresh herbs and simple seasonings enhance the natural sweetness of the corn and zucchini, making this a wholesome dish perfect for a healthy comfort food or vegetarian option.
Ingredients for a Wholesome Chowder
Creating a delightful bowl of creamy zucchini corn chowder starts with gathering fresh ingredients. The star components include medium zucchinis, vibrant corn kernels, and hearty potatoes.
In addition to these, diced carrots add a splash of color and sweetness. Aromatics like onions and garlic enhance the flavor, while vegetable broth and milk bring the chowder to life with a creamy texture.
Don’t forget the seasoning! A touch of salt, black pepper, and dried thyme or fresh herbs will elevate the dish. For a finishing touch, chopped fresh parsley makes for an inviting garnish.
Preparation Steps to Follow
Begin by prepping your ingredients. Dice the zucchinis, potatoes, and carrots, and chop the onion while mincing the garlic. This initial step sets the stage for a smooth cooking process.
Next, heat olive oil in a large pot over medium heat. Sauté the onion and garlic until they become fragrant and translucent, which usually takes about 3-4 minutes. This step builds a flavorful base for your chowder.
Bringing the Chowder Together
Once the aromatics are ready, stir in the diced zucchini, potatoes, carrots, and corn. Allow these vegetables to cook for another 5 minutes, stirring occasionally to prevent sticking.
Now it’s time to add the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for around 20 minutes. This allows the potatoes to become tender and the flavors to meld beautifully.
Achieving Creaminess
After simmering, stir in the milk or a dairy-free alternative for that creamy consistency. Heat gently over low heat, making sure not to bring it to a boil again.
At this stage, taste your chowder and adjust the seasoning with salt, pepper, and thyme as needed. This step is crucial for achieving the perfect flavor balance.
Serving Suggestions
When ready to serve, ladle the chowder into bowls and garnish with freshly chopped parsley for a pop of color. Pair it with a slice of crusty bread to soak up the delicious broth.
This chowder not only warms the soul but also offers a vibrant presentation that’s perfect for summer gatherings or cozy dinners at home.
Enjoying the Experience
Picture yourself enjoying this creamy zucchini corn chowder on a rustic wooden table, surrounded by friends or family. The inviting aroma and colorful ingredients create a warm atmosphere that enhances the dining experience.
Whether it’s a casual lunch or an elegant dinner, this chowder is sure to impress. The combination of fresh vegetables and creamy goodness makes it a delightful choice for any occasion.
Easy Zucchini Corn Chowder Recipe
This chowder features sautéed vegetables simmered with broth and milk for a rich, velvety texture. The recipe takes about 45 minutes from start to finish and serves 6 people.
Ingredients
- 2 medium zucchinis, diced
- 2 cups fresh corn kernels (about 4 ears of corn)
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups vegetable broth
- 1 cup milk or dairy-free alternative
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or fresh herbs of choice
- Chopped fresh parsley for garnish (optional)
Instructions
- Prep the Ingredients: Dice the zucchinis, potatoes, carrots, chop the onion, and mince the garlic.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent (about 3-4 minutes).
- Add Vegetables: Stir in the diced zucchini, potatoes, carrots, and corn. Cook for another 5 minutes, stirring occasionally.
- Simmer the Chowder: Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender.
- Add Creaminess: Stir in the milk or dairy-free alternative. Heat gently over low heat without bringing it to a boil. Adjust seasoning with salt, pepper, and thyme.
- Serve: Ladle the chowder into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 180kcal
- Fat: 6g
- Protein: 5g
- Carbohydrates: 28g