Summer Corn And Zucchini Chowder Recipe

I love how this Summer Corn and Zucchini Chowder sparkles with fresh flavors. I combine crisp veggies with a rich, creamy base that is satisfying and vibrant. The twist of thyme and paprika elevates it as comfort food for any season, giving my taste buds a refreshing burst of joy.

I love how this Summer Corn and Zucchini Chowder brings a burst of flavor and nutrition to the table. It’s a hearty, creamy chowder that combines 2 tablespoons of butter, 1 large diced onion, and 2 minced garlic cloves with fresh corn kernels and chopped zucchini.

I add in a diced red bell pepper and a peeled, diced potato which provide vitamins and fiber along with a satisfying crunch. Pouring in 2 cups of vegetable broth and 1 cup of heavy cream creates a rich base that really compliments the natural sweetness of the corn.

I season with 1/2 teaspoon dried thyme and 1/2 teaspoon smoked paprika, then finish with salt and pepper to taste. I find this recipe not only delicious but also packed with nutrients; the vegetables add loads of antioxidants and the cream enhances the overall flavor with its subtle fat content, making it a great option for a balanced meal.

Enjoy this recipe any time of the year when you need a nutritious, comforting bowl of chowder.

Why I Like this Recipe

I like this recipe because it mixes creamy, hearty flavors with fresh veggies in a way that just hits the spot when I’m craving comfort food. I’m a big fan of how simple and forgiving it is, which makes cooking it feel more like fun than a chore. I also love how the smoky paprika and thyme blend with the sweetness of corn and zucchini, giving each spoonful a cool kick of flavor. And honestly, the whole process just fills my kitchen with amazing aromas that remind me of lazy summer days.

Ingredients

• Corn: provides lots of carbs and fiber, giving a naturally sweet taste that really brightens the chowder.
• Zucchini: low in calories and full of vitamins, it adds a nice tender bite and soups up the flavor.
• Red bell pepper: rich in vitamin C, its crisp texture and slight tang make the chowder interesting.
• Onion: a flavor powerhouse that releases sweetness when cooked, making the broth super satisfying.
• Potato: loads of carbohydrates and a creamy texture, it helps thicken the chowder beautifully.

Ingredient Quantities

• 2 tablespoons butter
• 1 large onion, diced
• 2 garlic cloves, minced
• 3 cups fresh corn kernels (about 3 ears of corn) or frozen if you prefer
• 2 medium zucchini, chopped into bite-size pieces
• 1 red bell pepper, diced
• 1 large potato, peeled and diced
• 2 cups vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

How to Make this

1. Melt 2 tablespoons of butter in a large pot over medium heat then add the diced onion and minced garlic and cook ’em until they’re soft

2. Add the diced potato and red bell pepper and cook for about 3-4 minutes until they start to soften

3. Toss in the chopped zucchini and corn kernels making sure they mix well with the rest of the veggies

4. Sprinkle in the dried thyme and smoked paprika then give everything a good stir so the spices get a chance to bloom

5. Pour in the 2 cups of vegetable broth and bring the mixture to a gentle simmer

6. Cover the pot and let it cook for around 10-15 minutes until the potato is tender

7. Lower the heat and stir in the 1 cup of heavy cream and let it warm through without boiling

8. Season with salt and pepper to taste and stir well

9. If it seems too thick, feel free to add a bit more broth or cream until it gets to your liking

10. Serve the chowder warm and enjoy your delicious and creamy summer treat

Equipment Needed

1. A large heavy-bottomed pot – needed to melt the butter and simmer the chowder
2. Measuring spoons and measuring cups – for the butter, thyme, paprika, broth, and cream
3. A sharp knife – to dice the onion, potato, red bell pepper, and chop the zucchini
4. A sturdy cutting board – to have a safe surface for all the chopping
5. A wooden spoon – for stirring the veggies and making sure the spices mix well
6. A stove – to provide the medium heat for cooking all the ingredients

FAQ

Summer Corn And Zucchini Chowder Recipe Substitutions and Variations

• Butter: Instead of butter, you can use olive oil or even a dairy free butter substitute if you’re looking for something a bit lighter.
• Large Onion: If you dont have a large onion, try using two small onions or even a couple of shallots which give a slightly sweeter taste.
• Garlic Cloves: When you dont have fresh garlic, you can use a pinch of garlic powder – about 1/4 teaspoon per clove – as a good substitute.
• Fresh Corn Kernels: If season isn’t right for fresh corn, go ahead and use frozen corn or drained canned corn, both work pretty well.
• Heavy Cream: For a lighter version or if heavy cream is hard to find, substitute with coconut cream or half-and-half, depending on your taste.

Pro Tips

1. When you’re cooking the garlic and onion in butter, make sure it doesn’t burn, because burnt garlic can taste really bitter and ruin the flavor.
2. Stir the vegetables occasionally while they’re simmering so they all cook evenly, especially the potatoes which need a bit longer than the rest.
3. If you want an extra creamy chowder, try slowly adding a little more heavy cream at the end, but be careful not to boil it afterwards.
4. For the best flavor, use fresh corn kernels when you can; though frozen works fine if fresh isnt available.