Summer Corn and Zucchini Chowder

Summer heat usually produces and overabundance of sweet summer corn and zucchini. Many people try to find new and inventive ways of using them up. Here is a great recipe to try…this delightful and healthy Summer Corn and Zucchini Chowder. It’s packed full of fresh ingredients from your garden or local farmer’s market. It’s summer in a bowl…enjoy!

Ingredients for Summer Corn and Zucchini Chowder:

• 4 cups fresh corn kernels about 4 ears
• 2 cups diced zucchini
• 1 cup diced potatoes
• 1 cup diced carrots
• 1 cup diced onions
• 2 cloves garlic minced
• 4 cups vegetable broth
• 1 cup milk
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper

Directions for Summer Corn and Zucchini Chowder:

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onions, garlic, carrots, and potatoes. Cook until vegetables are softened, about 5-7 minutes.
2. Add Zucchini and Corn: Stir in diced zucchini and corn kernels. Cook for an additional 5 minutes.
3. Add Broth and Simmer: Pour in vegetable broth. Add thyme, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes.
4. Blend and Add Milk: Using an immersion blender, blend the chowder until partially smooth, leaving some chunks for texture. Stir in the milk and cook for another 5 minutes.
5. Serve: Ladle the chowder into bowls and garnish with fresh herbs if desired.

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Summer Corn and Zucchini Chowder

Summer heat usually produces and overabundance of sweet summer corn and zucchini. Many people try to find new and inventive ways of using them up. Here is a great recipe to try…this delightful and healthy Summer Corn and Zucchini Chowder. It's packed full of fresh ingredients from your garden or local farmer's market. It's summer in a bowl…enjoy!

Course Main Course

Cuisine American

Keyword #northeastnosh #soup #chowder #summersoup #summerchowder #easymeal #summercorn #zucchini #potatoes #carrots #farmersmarketrecipes #food #foodie

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Ingredients

• 4 cups fresh corn kernels about 4 ears
• 2 cups diced zucchini
• 1 cup diced potatoes
• 1 cup diced carrots
• 1 cup diced onions
• 2 cloves garlic minced
• 4 cups vegetable broth
• 1 cup milk
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

• Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onions, garlic, carrots, and potatoes. Cook until vegetables are softened, about 5-7 minutes.
• Add Zucchini and Corn: Stir in diced zucchini and corn kernels. Cook for an additional 5 minutes.
• Add Broth and Simmer: Pour in vegetable broth. Add thyme, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes.
• Blend and Add Milk: Using an immersion blender, blend the chowder until partially smooth, leaving some chunks for texture. Stir in the milk and cook for another 5 minutes.
• Serve: Ladle the chowder into bowls and garnish with fresh herbs if desired.