Description
Indulge in the flavors of summer with this delightful Summer Corn and Zucchini Chowder. This creamy and comforting soup features fresh corn, zucchini, and other garden vegetables in a flavorful broth, finished with a touch of dairy and Parmesan cheese for added richness. Perfect for a light meal or as a starter for a summer dinner party.
Ingredients
Scale
Vegetables:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups diced zucchini
- 1 cup diced carrots
- 1 russet potato, peeled and diced
Broth and Dairy:
- 4 cups vegetable broth
- 2 cups fresh or frozen corn kernels
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup whole milk or half-and-half
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened. Stir in garlic, zucchini, and carrots, sauté for 5 minutes.
- Add Vegetables and Broth: Add potato, vegetable broth, corn, thyme, salt, and pepper. Simmer for 15–20 minutes until tender.
- Finish Chowder: Stir in milk and Parmesan, cook for 2–3 minutes. Blend part of the chowder for creaminess if desired. Garnish with parsley.
Notes
- For a richer flavor, use half-and-half or heavy cream.
- This chowder pairs well with crusty bread or a fresh summer salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 240
- Sugar: 8g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
