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Summer Fresh Corn and Zucchini Chowder

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Indulge in the vibrant flavors of summer with this delightful Corn and Zucchini Chowder. Perfectly creamy and packed with sweet corn, tender zucchini, and aromatic herbs, it’s a comforting dish that evokes nostalgia and warmth. Ideal for lazy afternoons or family gatherings, this chowder is simple to prepare yet impressively delicious. Gather your loved ones around the table and enjoy every sip of this seasonal delight!

Ingredients

Scale
  • 4 cups fresh corn kernels (about 6 ears of corn)
  • 2 medium zucchinis, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or half-and-half)
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Prepare your ingredients by shucking the corn and slicing off the kernels.
  2. In a large pot over medium heat, warm the olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and diced zucchini; sauté for an additional 3 minutes until fragrant.
  4. Add the corn kernels and vegetable broth to the pot. Bring to a gentle simmer while stirring occasionally.
  5. After about 10 minutes of simmering, lower the heat and stir in the heavy cream along with thyme, salt, and pepper. Let it thicken slightly for another 5 minutes.
  6. Serve warm, garnished with fresh thyme or cracked pepper.

Nutrition

Keywords: For a lighter version, substitute heavy cream with coconut milk or cashew cream. Try adding yellow squash instead of zucchini for a different twist. Store leftovers in an airtight container in the fridge for up to four days; reheat gently on low heat.

Find it online: https://masonrecipes.com/irresistible-summer-fresh-corn-and-zucchini-chowder-recipe/