Description
Fresh, seasonal vegetables come together in a warm, cozy bowl of goodness with this Summer Corn and Zucchini Chowder.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 large zucchini, diced
2 ears fresh corn, kernels cut from the cob (or 1 ½ cups frozen corn)
2 medium Yukon Gold potatoes, peeled and diced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
3 ½ cups vegetable broth
1 cup unsweetened almond milk (or any milk of choice)
2 tablespoons all-purpose flour (or gluten-free alternative)
1 tablespoon chopped fresh parsley for garnish (optional)
Instructions
Step 1: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the onions are translucent.
Step 2: Add Potatoes and Seasonings
Stir in the diced potatoes, salt, pepper, and dried thyme. Cook for 2–3 minutes to allow the seasonings to bloom.
Step 3: Pour in Broth and Simmer
Add the vegetable broth and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook for about 10–12 minutes or until the potatoes are fork-tender.
Step 4: Add Corn and Zucchini
Stir in the corn kernels and zucchini. Simmer uncovered for another 7–8 minutes until the zucchini is tender but not mushy.
Step 5: Thicken the Chowder
In a small bowl, whisk together the flour and almond milk until smooth. Pour this mixture into the pot and stir well. Let the chowder simmer for 5 more minutes until slightly thickened.
Step 6: Taste and Serve
Taste the chowder and adjust seasoning if needed. Ladle into bowls, garnish with fresh parsley, and enjoy warm.
Notes
- Zucchini cooks quickly and can become mushy if left too long in simmering soup. To preserve its bite and vibrant color, add it near the end of the cooking process.
- Choose firm zucchini and dice it evenly so it cooks uniformly.
- Don’t peel the zucchini; the skin adds color, nutrients, and helps the pieces hold their shape.
- Simmer uncovered once the zucchini is added to prevent over-steaming.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 230
- Sugar: 6g
- Fat: 7g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
Keywords: Summer Corn and Zucchini Chowder