Savory Summer Corn and Zucchini Chowder Recipe

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When making savory summer corn and zucchini chowder, it's important to gather fresh ingredients. Fresh produce will give your chowder the best flavor. Here’s what you need: - 4 ears of fresh corn, kernels removed - 2 medium zucchinis, diced into bite-sized pieces - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut milk - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - Salt and black pepper, to taste - Fresh thyme and basil, for garnish - Optional toppings such as croutons Using seasonal corn and zucchini makes this dish bright and tasty. Fresh herbs like thyme and basil add a nice touch. For a creamy base, you can choose heavy cream or coconut milk, depending on your preference. This chowder is not just a meal; it's a celebration of summer flavors. For the full recipe, check out the Sunny Corn and Zucchini Chowder. - Heat 2 tablespoons of olive oil in a large pot. - Add 1 medium onion, finely chopped, and 2 minced garlic cloves. - Sauté for about 5 minutes until soft and translucent, stirring often. - Add 4 ears of fresh corn, kernels removed, and 2 diced zucchinis. - Stir well and cook for 5 minutes until the vegetables soften. - Pour in 4 cups of vegetable broth. - Increase the heat slightly and let it simmer uncovered for 10 to 15 minutes. - Cook until the zucchini is tender but still holds its shape. - Use an immersion blender to blend part of the chowder in the pot. - If you prefer, blend 1 or 2 cups in a regular blender, then return to the pot. - Aim for a mix of creamy and chunky textures for great mouthfeel. - Stir in 1 cup of heavy cream or coconut milk for a lighter option. - Add 1 teaspoon of smoked paprika, salt, and freshly ground black pepper. - Stir in 1 tablespoon of chopped fresh thyme and heat for another 5 minutes. - Ladle the chowder into bowls and garnish with ¼ cup of fresh basil. - For added texture, sprinkle croutons on top before serving. For the full recipe, check out the Sunny Corn and Zucchini Chowder section. To get the best flavor, sauté the onion and garlic carefully. Keep the heat moderate to avoid burning the garlic. Stir the mix occasionally to ensure even cooking. This helps release the sweet notes from the onion and the strong flavor from the garlic. You want a mix of chunky and creamy textures in your chowder. Blend part of the chowder for creaminess while keeping some chunks. If you prefer not to blend, you can mash some of the corn and zucchini with a fork. This gives you that nice texture without fully blending everything. To boost flavors, consider adding fresh herbs like dill or parsley. Spices such as cumin or chili powder can also add depth. For a richer taste, use homemade vegetable broth instead of store-bought. It brings a unique flavor that elevates your chowder. For the full recipe, check out the Sunny Corn and Zucchini Chowder section. {{image_4}} You can boost the chowder's protein by adding chicken or shrimp. Cook diced chicken breast in the pot until golden. For shrimp, add them in the last few minutes of cooking. They cook fast and add great flavor. If you prefer a vegetarian option, try adding beans or lentils. These add protein and texture without meat. To make this chowder gluten-free, use gluten-free vegetable broth. Most store-bought broth is gluten-free, but check the label. For a dairy-free version, replace heavy cream with canned coconut milk. This will keep the chowder creamy while being gentle on your tummy. Feel free to get creative with seasonal veggies. Try adding bell peppers, tomatoes, or carrots in summer. For winter, swap in root vegetables like potatoes or sweet potatoes. These will add heartiness and warmth to the chowder. Each season brings new flavors to explore! For the full recipe, check out Sunny Corn and Zucchini Chowder. To store leftover chowder, use airtight containers. Glass or BPA-free plastic works best. Make sure to let the chowder cool completely before sealing. This helps prevent condensation. You can keep it in the fridge for up to 3 days. When reheating chowder, the stovetop is the best method. Pour it into a pot over low heat. Stir frequently to warm it evenly. If you use a microwave, heat in short bursts. Stir in between to avoid hot spots. To prevent cream from separating, heat slowly and gently. To freeze chowder, allow it to cool fully. Then, pour it into freezer-safe bags or containers. Leave some space for expansion. Label the bags with the date. It can last in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stovetop, stirring well to blend. Yes, you can make this chowder ahead of time. It tastes great even the next day. To prep ahead, cook the chowder and let it cool. Store it in an airtight container in the fridge. You can also chop the vegetables a day before. This saves time on cooking day. If you want a lighter option, use canned coconut milk. This adds a nice flavor too. You can also use half-and-half or whole milk. If you prefer dairy-free, try almond milk or cashew cream. Both work well to keep your chowder creamy. This chowder stays fresh for about 3 to 4 days in the fridge. Make sure to keep it in a sealed container. If you want to store it longer, freeze it. It can last for up to 3 months in the freezer. Yes, frozen corn and zucchini work well in this chowder. Just add them straight into the pot without thawing. They may need a few extra minutes to cook. This way, you can enjoy this dish even when fresh veggies are not in season. For the best flavor, try to use frozen produce without added sauces or spices. You now have a solid understanding of making summer corn and zucchini chowder. We covered the key ingredients and step-by-step instructions for a smooth cook. Tips and variations allow you to customize your chowder. It's easy to store and reheat leftovers, too. This dish is not just delicious; it's also flexible and perfect for any season. Enjoy creating your chowder, and share it with friends and family. Transform simple veggies into a comforting bowl today!

WANT TO SAVE THIS RECIPE?

Looking for a bright, fresh dish this summer? Try my Savory Summer Corn and Zucchini Chowder! This simple recipe combines sweet corn and tender zucchinis into a creamy, delicious soup. It’s quick to make and perfect for warm days. In this post, I’ll guide you step-by-step to create a bowl of comfort, bursting with summer flavors. Let’s dive in and make something special!

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Ingredients

When making savory summer corn and zucchini chowder, it’s important to gather fresh ingredients. Fresh produce will give your chowder the best flavor. Here’s what you need:

– 4 ears of fresh corn, kernels removed

– 2 medium zucchinis, diced into bite-sized pieces

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 4 cups vegetable broth

– 1 cup heavy cream or coconut milk

– 2 tablespoons extra virgin olive oil

– 1 teaspoon smoked paprika

– Salt and black pepper, to taste

– Fresh thyme and basil, for garnish

– Optional toppings such as croutons

Using seasonal corn and zucchini makes this dish bright and tasty. Fresh herbs like thyme and basil add a nice touch. For a creamy base, you can choose heavy cream or coconut milk, depending on your preference. This chowder is not just a meal; it’s a celebration of summer flavors. For the full recipe, check out the Sunny Corn and Zucchini Chowder.

Step-by-Step Instructions

Sauté the Aromatics

– Heat 2 tablespoons of olive oil in a large pot.

– Add 1 medium onion, finely chopped, and 2 minced garlic cloves.

– Sauté for about 5 minutes until soft and translucent, stirring often.

Incorporate Corn and Zucchini

– Add 4 ears of fresh corn, kernels removed, and 2 diced zucchinis.

– Stir well and cook for 5 minutes until the vegetables soften.

Introduce the Broth

– Pour in 4 cups of vegetable broth.

– Increase the heat slightly and let it simmer uncovered for 10 to 15 minutes.

– Cook until the zucchini is tender but still holds its shape.

Blend for Creaminess

– Use an immersion blender to blend part of the chowder in the pot.

– If you prefer, blend 1 or 2 cups in a regular blender, then return to the pot.

– Aim for a mix of creamy and chunky textures for great mouthfeel.

Add Cream and Flavor Enhancers

– Stir in 1 cup of heavy cream or coconut milk for a lighter option.

– Add 1 teaspoon of smoked paprika, salt, and freshly ground black pepper.

– Stir in 1 tablespoon of chopped fresh thyme and heat for another 5 minutes.

Serve and Garnish

– Ladle the chowder into bowls and garnish with ¼ cup of fresh basil.

– For added texture, sprinkle croutons on top before serving.

For the full recipe, check out the Sunny Corn and Zucchini Chowder section.

Tips & Tricks

Best Practices for Sautéing

To get the best flavor, sauté the onion and garlic carefully. Keep the heat moderate to avoid burning the garlic. Stir the mix occasionally to ensure even cooking. This helps release the sweet notes from the onion and the strong flavor from the garlic.

Achieving Ideal Consistency

You want a mix of chunky and creamy textures in your chowder. Blend part of the chowder for creaminess while keeping some chunks. If you prefer not to blend, you can mash some of the corn and zucchini with a fork. This gives you that nice texture without fully blending everything.

Flavor Enhancements

To boost flavors, consider adding fresh herbs like dill or parsley. Spices such as cumin or chili powder can also add depth. For a richer taste, use homemade vegetable broth instead of store-bought. It brings a unique flavor that elevates your chowder. For the full recipe, check out the Sunny Corn and Zucchini Chowder section.

Variations

Add Protein

You can boost the chowder’s protein by adding chicken or shrimp. Cook diced chicken breast in the pot until golden. For shrimp, add them in the last few minutes of cooking. They cook fast and add great flavor. If you prefer a vegetarian option, try adding beans or lentils. These add protein and texture without meat.

Gluten-Free Options

To make this chowder gluten-free, use gluten-free vegetable broth. Most store-bought broth is gluten-free, but check the label. For a dairy-free version, replace heavy cream with canned coconut milk. This will keep the chowder creamy while being gentle on your tummy.

Seasonal Variations

Feel free to get creative with seasonal veggies. Try adding bell peppers, tomatoes, or carrots in summer. For winter, swap in root vegetables like potatoes or sweet potatoes. These will add heartiness and warmth to the chowder. Each season brings new flavors to explore!

For the full recipe, check out Sunny Corn and Zucchini Chowder.

Storage Info

How to Store Leftovers

To store leftover chowder, use airtight containers. Glass or BPA-free plastic works best. Make sure to let the chowder cool completely before sealing. This helps prevent condensation. You can keep it in the fridge for up to 3 days.

Reheating Instructions

When reheating chowder, the stovetop is the best method. Pour it into a pot over low heat. Stir frequently to warm it evenly. If you use a microwave, heat in short bursts. Stir in between to avoid hot spots. To prevent cream from separating, heat slowly and gently.

Freezing Guidelines

To freeze chowder, allow it to cool fully. Then, pour it into freezer-safe bags or containers. Leave some space for expansion. Label the bags with the date. It can last in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stovetop, stirring well to blend.

FAQs

Can I make this chowder in advance?

Yes, you can make this chowder ahead of time. It tastes great even the next day. To prep ahead, cook the chowder and let it cool. Store it in an airtight container in the fridge. You can also chop the vegetables a day before. This saves time on cooking day.

What can I substitute for heavy cream?

If you want a lighter option, use canned coconut milk. This adds a nice flavor too. You can also use half-and-half or whole milk. If you prefer dairy-free, try almond milk or cashew cream. Both work well to keep your chowder creamy.

How long does Summer Corn and Zucchini Chowder last?

This chowder stays fresh for about 3 to 4 days in the fridge. Make sure to keep it in a sealed container. If you want to store it longer, freeze it. It can last for up to 3 months in the freezer.

Can I use frozen corn and zucchini?

Yes, frozen corn and zucchini work well in this chowder. Just add them straight into the pot without thawing. They may need a few extra minutes to cook. This way, you can enjoy this dish even when fresh veggies are not in season. For the best flavor, try to use frozen produce without added sauces or spices.

You now have a solid understanding of making summer corn and zucchini chowder. We covered the key ingredients and step-by-step instructions for a smooth cook. Tips and variations allow you to customize your chowder. It’s easy to store and reheat leftovers, too. This dish is not just delicious; it’s also flexible and perfect for any season. Enjoy creating your chowder, and share it with friends and family. Transform simple veggies into a comforting bowl today!

When making savory summer corn and zucchini chowder, it's important to gather fresh ingredients. Fresh produce will give your chowder the best flavor. Here’s what you need: - 4 ears of fresh corn, kernels removed - 2 medium zucchinis, diced into bite-sized pieces - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut milk - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - Salt and black pepper, to taste - Fresh thyme and basil, for garnish - Optional toppings such as croutons Using seasonal corn and zucchini makes this dish bright and tasty. Fresh herbs like thyme and basil add a nice touch. For a creamy base, you can choose heavy cream or coconut milk, depending on your preference. This chowder is not just a meal; it's a celebration of summer flavors. For the full recipe, check out the Sunny Corn and Zucchini Chowder. - Heat 2 tablespoons of olive oil in a large pot. - Add 1 medium onion, finely chopped, and 2 minced garlic cloves. - Sauté for about 5 minutes until soft and translucent, stirring often. - Add 4 ears of fresh corn, kernels removed, and 2 diced zucchinis. - Stir well and cook for 5 minutes until the vegetables soften. - Pour in 4 cups of vegetable broth. - Increase the heat slightly and let it simmer uncovered for 10 to 15 minutes. - Cook until the zucchini is tender but still holds its shape. - Use an immersion blender to blend part of the chowder in the pot. - If you prefer, blend 1 or 2 cups in a regular blender, then return to the pot. - Aim for a mix of creamy and chunky textures for great mouthfeel. - Stir in 1 cup of heavy cream or coconut milk for a lighter option. - Add 1 teaspoon of smoked paprika, salt, and freshly ground black pepper. - Stir in 1 tablespoon of chopped fresh thyme and heat for another 5 minutes. - Ladle the chowder into bowls and garnish with ¼ cup of fresh basil. - For added texture, sprinkle croutons on top before serving. For the full recipe, check out the Sunny Corn and Zucchini Chowder section. To get the best flavor, sauté the onion and garlic carefully. Keep the heat moderate to avoid burning the garlic. Stir the mix occasionally to ensure even cooking. This helps release the sweet notes from the onion and the strong flavor from the garlic. You want a mix of chunky and creamy textures in your chowder. Blend part of the chowder for creaminess while keeping some chunks. If you prefer not to blend, you can mash some of the corn and zucchini with a fork. This gives you that nice texture without fully blending everything. To boost flavors, consider adding fresh herbs like dill or parsley. Spices such as cumin or chili powder can also add depth. For a richer taste, use homemade vegetable broth instead of store-bought. It brings a unique flavor that elevates your chowder. For the full recipe, check out the Sunny Corn and Zucchini Chowder section. {{image_4}} You can boost the chowder's protein by adding chicken or shrimp. Cook diced chicken breast in the pot until golden. For shrimp, add them in the last few minutes of cooking. They cook fast and add great flavor. If you prefer a vegetarian option, try adding beans or lentils. These add protein and texture without meat. To make this chowder gluten-free, use gluten-free vegetable broth. Most store-bought broth is gluten-free, but check the label. For a dairy-free version, replace heavy cream with canned coconut milk. This will keep the chowder creamy while being gentle on your tummy. Feel free to get creative with seasonal veggies. Try adding bell peppers, tomatoes, or carrots in summer. For winter, swap in root vegetables like potatoes or sweet potatoes. These will add heartiness and warmth to the chowder. Each season brings new flavors to explore! For the full recipe, check out Sunny Corn and Zucchini Chowder. To store leftover chowder, use airtight containers. Glass or BPA-free plastic works best. Make sure to let the chowder cool completely before sealing. This helps prevent condensation. You can keep it in the fridge for up to 3 days. When reheating chowder, the stovetop is the best method. Pour it into a pot over low heat. Stir frequently to warm it evenly. If you use a microwave, heat in short bursts. Stir in between to avoid hot spots. To prevent cream from separating, heat slowly and gently. To freeze chowder, allow it to cool fully. Then, pour it into freezer-safe bags or containers. Leave some space for expansion. Label the bags with the date. It can last in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stovetop, stirring well to blend. Yes, you can make this chowder ahead of time. It tastes great even the next day. To prep ahead, cook the chowder and let it cool. Store it in an airtight container in the fridge. You can also chop the vegetables a day before. This saves time on cooking day. If you want a lighter option, use canned coconut milk. This adds a nice flavor too. You can also use half-and-half or whole milk. If you prefer dairy-free, try almond milk or cashew cream. Both work well to keep your chowder creamy. This chowder stays fresh for about 3 to 4 days in the fridge. Make sure to keep it in a sealed container. If you want to store it longer, freeze it. It can last for up to 3 months in the freezer. Yes, frozen corn and zucchini work well in this chowder. Just add them straight into the pot without thawing. They may need a few extra minutes to cook. This way, you can enjoy this dish even when fresh veggies are not in season. For the best flavor, try to use frozen produce without added sauces or spices. You now have a solid understanding of making summer corn and zucchini chowder. We covered the key ingredients and step-by-step instructions for a smooth cook. Tips and variations allow you to customize your chowder. It's easy to store and reheat leftovers, too. This dish is not just delicious; it's also flexible and perfect for any season. Enjoy creating your chowder, and share it with friends and family. Transform simple veggies into a comforting bowl today!

Summer Corn and Zucchini Chowder

Savor the taste of summer with this delicious Sunny Corn and Zucchini Chowder recipe! Packed with fresh corn, zucchini, and a creamy base, this chowder is perfect for warm days. Follow our easy steps to create a comforting bowl of goodness that thrills your taste buds. Whether it's for a family meal or a cozy night in, this recipe is a must-try. Click to discover the full recipe and elevate your cooking today!
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Ingredients
  

4 ears of fresh corn, kernels removed

2 medium zucchinis, diced into bite-sized pieces

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth (homemade or store-bought)

1 cup heavy cream or canned coconut milk for a lighter option

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika for a subtle depth of flavor

Salt and freshly ground black pepper, to taste

1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)

¼ cup fresh basil, chopped (for garnishing the dish)

Optional: croutons for topping

Instructions
 

Sauté the Aromatics: In a large pot, warm the olive oil over medium heat. Once hot, add the chopped onion along with the minced garlic. Sauté for about 5 minutes until the onion is soft and translucent, stirring occasionally to prevent burning.

    Incorporate Corn and Zucchini: Add the fresh corn kernels along with the diced zucchini to the pot. Stir well to combine and let them cook for an additional 5 minutes, allowing the vegetables to release their moisture and soften slightly.

      Introduce the Broth: Carefully pour in the vegetable broth and increase the heat slightly to bring the mixture to a gentle simmer. Allow the chowder to cook uncovered for about 10 to 15 minutes, or until the zucchini is tender but still holds its shape.

        Blend for Creaminess: Using an immersion blender, blend a portion of the chowder directly in the pot until it reaches your desired creaminess, making sure to leave some chunky bits of corn and zucchini for texture. If you prefer not to use an immersion blender, transfer a cup or two of the soup to a regular blender, blend until smooth, and return it to the pot.

          Add Cream and Flavor Enhancers: Stir in the heavy cream (or coconut milk), smoked paprika, freshly chopped thyme, and season generously with salt and pepper. Allow the chowder to warm through on low heat for another 5 minutes, stirring occasionally, and taste to adjust seasonings if necessary.

            Serve and Garnish: Ladle the chowder into individual bowls, and garnish generously with freshly chopped basil on top. If you desire an additional crunch, sprinkle some croutons over the chowder just before serving.

              - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6

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