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Fresh Corn Zucchini Chowder

This Fresh Corn Zucchini Chowder is a delightful and creamy soup that highlights the sweetness of fresh corn and the mild flavor of zucchini. It’s a perfect dish for a light lunch or dinner, packed with fresh vegetables and comforting ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 210 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Blender (optional for a smoother texture)
  • 1 Cutting board
  • 1 Measuring cups and spoons

Ingredients
  

  • 4 cups sweet corn, kernels removed About 4 medium ears of corn.
  • 2 cups zucchini, diced About 2 medium zucchinis.
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream For a vegan version, substitute with coconut milk or a dairy-free alternative.
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste fresh parsley or chives for garnish Optional.

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the diced zucchini to the pot and sauté for another 5 minutes until slightly tender.
  • Incorporate the corn kernels, salt, black pepper, dried thyme, and smoked paprika into the pot. Stir well to combine all the ingredients.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes.
  • For a creamier texture, you can blend a portion of the chowder using an immersion blender or transfer a couple of cups to a countertop blender. If blending, return the blended portion to the pot.
  • Stir in the heavy cream and heat through for another 2 minutes. Adjust seasoning with additional salt and pepper if needed.
  • Serve hot, garnished with fresh parsley or chives if desired.

Notes

For a vegan version, substitute the heavy cream with coconut milk or a dairy-free alternative.
This chowder can be stored in the refrigerator for up to 3 days or frozen for longer storage. Just reheat gently on the stovetop before serving.