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Corn and Zucchini Chowder

Corn and Zucchini Chowder
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This Corn and Zucchini Chowder is a quick, creamy, and flavorful meal bursting with fresh vegetables and comforting richness. Ready in under 30 minutes, it combines the natural sweetness of fresh corn with tender zucchini in a velvety broth, making it perfect for busy weeknights or anytime you crave a hearty, nutritious bowl of comfort food.

Ingredients

Scale

Vegetables

  • Fresh corn kernels (from 2-3 ears of corn)
  • 2 medium zucchinis, chopped into bite-sized pieces
  • 1 yellow onion, finely diced
  • 3 garlic cloves, minced

Liquids & Fats

  • 4 cups vegetable broth
  • 1 cup heavy cream or full-fat coconut milk
  • 2 tablespoons butter or olive oil

Seasonings & Herbs

  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme leaves or 2 tablespoons chopped fresh parsley

Instructions

  1. Prepare Your Ingredients: Start by chopping the zucchini into bite-sized pieces, finely dicing the onion, mincing the garlic, and removing the kernels from fresh corn cobs. Having everything ready makes the cooking process smooth and fast.
  2. Sauté Aromatics: Heat butter or olive oil in a large pot over medium heat. Add the diced onion and cook until translucent and soft, about 4-5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Cook the Vegetables: Add the zucchini and corn kernels to the pot. Stir to combine, letting the veggies soften slightly for 5 minutes while stirring occasionally to prevent sticking.
  4. Add Broth and Simmer: Pour in the vegetable broth and add your herbs and seasoning. Bring to a gentle boil, then reduce heat and let it simmer uncovered for about 10 minutes to allow flavors to meld and vegetables to become tender.
  5. Blend and Add Cream: Using an immersion blender, partially blend the chowder so some chunks remain for texture, or transfer half to a blender and return it to the pot. Stir in the heavy cream or coconut milk and warm through on low heat, but avoid boiling to keep the cream smooth.
  6. Final Seasoning and Serve: Taste and adjust salt and pepper as needed. Remove herbs if using whole sprigs, then ladle into bowls and add your favorite garnishes before enjoying.

Notes

  • Use fresh corn kernels for natural sweetness and a crisp texture.
  • Don’t overblend the chowder—keep some chunks for a homemade feel.
  • Simmer gently to develop flavors without breaking down the vegetables too much.
  • For extra creaminess, add a peeled and diced potato or a splash of cream cheese during cooking.
  • Finish with fresh herbs to brighten the creamy base and tie flavors together beautifully.
  • Substitute heavy cream with full-fat coconut milk for a dairy-free vegan version.

Nutrition

Keywords: Corn chowder, zucchini chowder, creamy vegetable soup, gluten-free chowder, quick weeknight meal, dairy-free chowder, vegan chowder option

Find it online: https://eazyummy.com/corn-and-zucchini-chowder/