Description

This Summer Corn and Zucchini Chowder is a comforting, creamy soup perfect for showcasing fresh summer vegetables. Featuring tender corn, zucchini, and potatoes simmered in a flavorful vegetable broth enriched with half-and-half, this chowder is seasoned with smoked paprika and fresh herbs, making it a delightful, hearty dish ideal for any season.

Ingredients

Scale

Base Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced

Vegetables

4 cups fresh or frozen corn kernels (about 4 ears of corn)
2 medium zucchinis, diced
2 medium potatoes, peeled and diced

Liquids

4 cups vegetable broth
1 cup half-and-half or heavy cream

Seasonings

1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon smoked paprika

Herbs & Garnishes

2 tablespoons fresh parsley, chopped
Optional toppings: grated Parmesan cheese, fresh basil leaves, and sliced green onions

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Instructions

Heat the olive oil and sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until the onion is tender and translucent, about 5 minutes.
Add the corn and zucchini: Stir in the fresh or frozen corn kernels and diced zucchini. Cook for 3-4 minutes, stirring occasionally until the vegetables start to soften.
Add broth and potatoes, then simmer: Pour the vegetable broth into the pot and bring the mixture to a simmer. Add the diced potatoes and cook until tender, approximately 15-20 minutes.
Incorporate cream and adjust heat: Lower the heat to low and stir in the half-and-half or heavy cream, blending it evenly into the chowder.
Season the chowder: Add salt, black pepper, and smoked paprika. Taste and adjust the seasonings as needed for balance.
Simmer to meld flavors: Let the chowder simmer gently for another 5-10 minutes, giving the flavors time to combine thoroughly.
Finish with fresh parsley: Remove the pot from heat. Stir in the chopped fresh parsley, then cover the pot and let it rest for a few minutes.
Serve with toppings: Ladle the chowder into bowls and garnish with optional toppings like grated Parmesan cheese, fresh basil leaves, and sliced green onions for added flavor and texture.

Notes

Use fresh corn for the best flavor, but frozen corn works well year-round.
For a richer chowder, substitute heavy cream for half-and-half.
Adjust the thickness by adding more broth if it’s too thick or simmering longer to thicken.
To make it vegan, use coconut cream or a plant-based cream substitute instead of dairy.
Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.