Description

This Summer Fresh Corn and Zucchini Chowder is a light and flavorful soup perfect for warm weather. Loaded with fresh vegetables and creamy textures, it’s a satisfying dish for lunch or dinner.

Ingredients

Vegetable Base:

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small yellow onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
2 medium zucchini, diced

Additional Ingredients:

3 cups fresh corn kernels (about 4 ears) or frozen
1 large Yukon gold potato, peeled and diced
4 cups vegetable broth
1 cup whole milk or half-and-half
½ teaspoon dried thyme
Salt and pepper to taste
2 tablespoons chopped fresh parsley

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Instructions

Sauté Vegetables: In a large pot, heat olive oil and butter. Sauté onion, garlic, carrots, and celery until softened.
Add Corn and Zucchini: Stir in zucchini, corn, and potato; cook for a few minutes.
Cook Chowder: Add broth, thyme, salt, and pepper. Simmer until potatoes are tender.
Finish Soup: Stir in milk; heat through. Adjust seasoning. Remove from heat and add parsley.
Serve: Enjoy hot with bread or salad.

Notes

For a creamier texture, use an immersion blender to puree part of the chowder before adding the milk.
You can also add cooked bacon or shredded rotisserie chicken for extra protein.