Description
If you’re searching for a delightful dish that embodies the essence of summer, look no further than this Summer Corn and Zucchini Chowder Recipe. This creamy chowder is a comforting blend of sweet corn and tender zucchini, creating a wholesome meal that’s perfect for warm evenings. With fresh, vibrant flavors in every spoonful, it’s no wonder this chowder has become a family favorite. Whether you’re hosting a gathering or preparing a quick weeknight dinner, this recipe is versatile and satisfying. Best of all, it comes together in under an hour, making it an ideal choice for busy days.
Ingredients
Scale
- 1/2 large yellow onion (diced)
- 2 ribs celery (finely diced)
- 5 ears corn (cut off from the cob)
- 4 cloves garlic (minced)
- 5 cups low sodium chicken broth
- 2 russet potatoes (peeled and diced)
- 1 large zucchini (sliced)
- 1 large yellow squash (sliced)
- 2 cups half-and-half or whole milk
- 1 1/4 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/4 tsp thyme
- 1/8 tsp cayenne pepper
Instructions
- Sauté onion and celery in a Dutch oven over medium heat until soft.
- Add corn and cook for four minutes; stir in garlic and cook until fragrant.
- Pour in chicken broth and add potatoes along with seasonings; simmer for ten minutes.
- Stir in zucchini and yellow squash; cook until vegetables are tender.
- Blend two cups of chowder until smooth; return to pot and mix with half-and-half.
- Let rest for ten minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg