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Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder Recipe
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Indulge in the delightful flavors of summer with this Summer Corn and Zucchini Chowder Recipe. This creamy, hearty soup is brimming with fresh corn, tender zucchini, and other seasonal vegetables, making it a perfect choice for busy weeknights or family gatherings. Not only is it easy to prepare in just about 50 minutes, but it’s also nourishing and satisfying. Whether served as a main dish or a side, this chowder brings warmth and comfort to your table. With its vibrant colors and rich textures, each spoonful offers a taste of summer that everyone will love!

Ingredients

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  • 4 ears corn, cut off from the cob
  • 1/2 large yellow onion, diced
  • 2 ribs celery, finely diced
  • 4 cloves garlic, minced
  • 2 russet potatoes, peeled and cubed
  • 1 large zucchini, sliced
  • 1 large yellow squash, sliced
  • 5 cups low-sodium chicken broth
  • 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. Sauté onion and celery in a large pot until softened. Add corn and cook for an additional few minutes before stirring in garlic.
  2. Pour in chicken broth; bring to a simmer. Add potatoes along with spices; cook for about 10 minutes.
  3. Mix in zucchini and yellow squash; continue cooking until tender.
  4. Blend a portion of the chowder until smooth for creaminess; return to pot.
  5. Stir in half-and-half; let sit before serving.

Nutrition

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