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Get The Product!Summer Fresh Corn and Zucchini Chowder is like a warm hug on a sunny day. Imagine diving into a bowl of sweet corn, tender zucchini, and creamy goodness that dances on your taste buds. The aroma wafts through the kitchen, teasing your senses and making you wonder why you haven’t made this delightful chowder sooner. For more inspiration, check out this delicious lunch ideas recipe.
This recipe isn’t just about flavors; it’s about nostalgia. I remember my grandma whipping up her version during family gatherings, with everyone eagerly waiting for their first spoonful. It’s the perfect dish for summer picnics or cozy evenings on the porch, promising to transport you to sun-kissed days filled with laughter and warmth.
Why You'll Love This Recipe
- This chowder is incredibly easy to make, meaning you won’t spend your entire day in the kitchen
- The flavor profile bursts with freshness from seasonal veggies and spices
- Its vibrant colors make it a feast for the eyes as well as the palate
- Enjoy it as a light meal or pair it with crusty bread for a satisfying dinner
I whipped up this chowder last week, and my friends were practically fighting over the last bowl. The smiles on their faces were priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Corn: Sweet corn on the cob is ideal; look for bright yellow kernels that are plump and juicy.
Zucchini: Choose firm zucchinis; they should feel heavy for their size and have shiny skin.
Onion: A yellow onion adds sweetness; make sure it’s firm without any soft spots.
Garlic: Fresh cloves are best; avoid pre-minced garlic for optimal flavor.
Vegetable Broth: Use low-sodium broth to control saltiness; homemade is even better!
Coconut Milk: Adds creaminess without dairy; full-fat coconut milk works wonders here.
Olive Oil: Extra virgin olive oil enhances flavor; use it as your base for sautéing.
Fresh Herbs (Basil or Thyme): Fresh herbs elevate the dish’s flavor; pick them right before cooking for maximum zest.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Summer Fresh Corn and Zucchini Chowder
Prepare Your Veggies: Start by shucking the corn and slicing the zucchini into bite-sized pieces. Chop your onion and mince the garlic while dreaming of summer picnics.
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and cook until they turn translucent, releasing that sweet aroma we all love.
Add Corn and Zucchini: Toss in your fresh corn kernels and zucchini pieces. Stir them around for about 5 minutes until they soften slightly but still retain some crunch.
Pour in Broth and Coconut Milk: Pour vegetable broth into the pot along with the creamy coconut milk. Bring everything to a gentle simmer while stirring occasionally, letting those flavors meld together beautifully.
Season to Perfection: Sprinkle in salt, pepper, and any fresh herbs you have handy—basil or thyme work wonders here! Taste and adjust seasoning as needed to unleash maximum flavor.
Serve Hot & Enjoy!: Once everything is heated through (about 10 minutes), ladle your chowder into bowls. Garnish with extra herbs if desired, then sit back while everyone devours your masterpiece!
Now you have an irresistible Summer Fresh Corn and Zucchini Chowder ready to impress! Each spoonful captures summer’s essence while keeping your kitchen cool and breezy. Enjoy every moment of cooking, tasting, and sharing!
You Must Know
- This Summer Fresh Corn and Zucchini Chowder is a symphony of flavors, perfect for warm days
- The natural sweetness of corn combined with the earthiness of zucchini creates a delightful harmony that tastes like sunshine in a bowl
- Simple yet sophisticated, it’s your ultimate summer comfort food
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add zucchini. Cook until tender before stirring in corn and broth for a creamy finish.
Add Your Touch
Consider adding fresh herbs like basil or dill for extra brightness. You can also swap in coconut milk for a dairy-free twist!
Storing & Reheating
Store the chowder in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat to maintain creaminess.
Chef's Helpful Tips
- To achieve optimal flavor, use fresh sweet corn whenever possible; it makes a big difference
- Avoid overcooking the zucchini to keep its texture vibrant
- Lastly, let the chowder sit for a bit before serving; flavors meld beautifully that way!
Sometimes, I serve this chowder at summer gatherings and watch friends savor every spoonful—nothing beats that joyful silence when everyone is happily eating!
FAQ
Can I use frozen corn instead of fresh?
Yes, frozen corn works great and saves prep time without losing flavor.
Is this recipe suitable for meal prep?
Absolutely! This chowder keeps well and even tastes better after a day in the fridge.
What can I serve with this chowder?
Crusty bread or a fresh salad pairs perfectly with this creamy chowder!
Summer Fresh Corn and Zucchini Chowder
- Total Time: 35 minutes
- Yield: Serves 6
Description
This Summer Fresh Corn and Zucchini Chowder is a vibrant, creamy delight that captures the essence of summer in each spoonful. Bursting with sweet corn, tender zucchini, and aromatic herbs, this dish is perfect for warm days or cozy evenings. Quick to prepare and packed with flavor, it’s an ideal addition to picnics or family dinners, sure to leave everyone asking for seconds.
Ingredients
- 4 cups fresh corn kernels (about 5–6 ears)
- 2 medium zucchinis, diced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil or thyme, chopped
- Salt and pepper to taste
Instructions
- Prepare the vegetables by shucking the corn and dicing the zucchinis. Chop the onion and mince the garlic.
- In a large pot over medium heat, add olive oil. Sauté onions until translucent.
- Stir in the zucchini and cook until slightly tender.
- Add corn and cook for an additional 5 minutes.
- Pour in vegetable broth and coconut milk; bring to a gentle simmer.
- Season with salt, pepper, and fresh herbs. Adjust seasoning to taste.
- Simmer for about 10 minutes until heated through. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
