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summer corn and zucchini chowder best 9 creamy tips

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A rich yet light summer corn and zucchini chowder made with sweet corn, tender zucchini, and a creamy broth perfect for fresh seasonal cooking.

Ingredients

Scale
  • 4 cups fresh corn kernels
  • 3 medium zucchinis, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 medium potatoes, peeled and diced
  • 5 cups vegetable or chicken broth
  • 1 1/2 cups milk or cream
  • 3 tablespoons butter or olive oil
  • Salt and pepper to taste
  • Fresh thyme or basil for garnish (optional)
  • 1/2 cup shredded cheese (optional)

Instructions

  1. Prepare all vegetables by chopping onion, zucchini, and potatoes and removing corn kernels.
  2. Heat butter or oil in a large pot over medium heat.
  3. Add onion and cook until soft and translucent, then add garlic and cook briefly.
  4. Add potatoes, corn, and broth, then bring to a simmer.
  5. Cook for 15 minutes or until potatoes are tender.
  6. Add zucchini and cook for another 5 to 7 minutes.
  7. Stir in milk or cream and mix well.
  8. Blend part of the chowder for a creamy texture if desired.
  9. Season with salt and pepper to taste.
  10. Serve warm with herbs or cheese on top.

Notes

  • Fresh corn gives the best flavor and sweetness.
  • Add zucchini later to avoid overcooking.
  • Blend partially for a creamy consistency.
  • Adjust thickness with broth or milk.
  • Store in the refrigerator for up to 3 days.

Nutrition

Find it online: https://recipeeasily.com/easy-summer-corn-and-zucchini-chowder/