Zucchini Corn Chowder is a delightful medley of summer flavors, with sweet corn and tender zucchini swimming in a creamy broth that feels like a warm hug on a chilly day. sweet corn salad pairing The aroma wafts through the kitchen, teasing your taste buds as you anticipate each spoonful of this comforting dish, perfect for any occasion. corn and bean salsa recipe.

Imagine sitting down to a steaming bowl of Zucchini Corn Chowder after a long day, the vibrant colors and rich aromas creating an irresistible invitation. Whether it’s a cozy family dinner or a summer gathering with friends, this chowder brings everyone together with its heartwarming flavors and delightful textures. summer veggie tortellini.

Sharing this chowder at my last family gathering led to requests for seconds before the first bowl was even empty!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Choose firm, bright green zucchini for best flavor; about two medium-sized ones should do.
• Fresh Corn: Use sweet corn if possible; frozen corn works too but lacks that fresh crunch.
• Onion: A medium yellow onion adds sweetness; chop it finely for even cooking.
• Garlic: Fresh garlic cloves provide robust flavor; don’t skimp on this aromatic ingredient.
• Vegetable Broth: Use low-sodium vegetable broth for depth without overwhelming saltiness.
• Coconut Milk: Creamy coconut milk adds richness; substitute with heavy cream if desired.
• Olive Oil: Use extra virgin olive oil for sautéing; it enhances flavor beautifully.
• Spices: Salt, pepper, and paprika round out the flavors; adjust according to your taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by washing and chopping your zucchini and onion into bite-sized pieces. Mince the garlic so that its fragrance can fill your kitchen. For more inspiration, check out this garlic parmesan smashed potatoes recipe.

Sauté Aromatics: In a large pot over medium heat, add olive oil. Once hot, throw in the chopped onion and cook until translucent and fragrant, about 5 minutes.

Add Garlic and Spices: Stir in minced garlic along with salt, pepper, and paprika. Cook for another minute until your kitchen smells amazing.

Add Zucchini and Corn: Toss in chopped zucchini and corn kernels. Sauté them together for about 3-4 minutes until they start to soften slightly.

Pour in Broth and Coconut Milk: Carefully add vegetable broth and coconut milk to the pot. Bring everything to a gentle simmer while stirring occasionally.

Blend It Up (Optional): For a creamier texture, use an immersion blender until you reach your desired consistency—smooth or chunky is up to you!

Serve hot with crusty bread or fresh herbs sprinkled on top for an extra touch of color.

Enjoy making this Zucchini Corn Chowder! It’s not just food; it’s pure comfort in a bowl! For more inspiration, check out this easy corned beef and cabbage recipe.

Perfecting the Cooking Process

Start by sautéing onions and garlic until they’re fragrant, then add zucchini and corn to enhance their flavors. Finish with broth and cream for that hearty texture.

Add Your Touch

Feel free to swap out zucchini for other veggies like carrots or bell peppers. You can also add spices like cumin for a unique twist.

Storing & Reheating

Store leftover chowder in an airtight container in the fridge for up to three days. Reheat on medium heat on the stove or microwave until warmed through.

The first time I made Zucchini Corn Chowder, my friends raved about its creamy goodness and asked for seconds—definitely a proud moment in my culinary journey!

FAQ

What can I serve with Zucchini Corn Chowder?

Serve with crusty bread or a fresh salad for a complete meal. Mediterranean salad side.

Can I freeze Zucchini Corn Chowder?

Yes, it freezes well; just leave out the cream before freezing.

How can I make it vegan?

Substitute cream with coconut milk and use vegetable broth instead of chicken broth.

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Zucchini Corn Chowder

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• Author: Mery Mack
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Zucchini Corn Chowder is a comforting, creamy blend of fresh zucchini and sweet corn that captures the essence of summer in every bowl. This quick and easy recipe takes just 30 minutes to prepare, making it perfect for family dinners or gatherings with friends. With vibrant colors and rich flavors, this chowder is sure to impress anyone at your table.

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Ingredients

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• 2 medium zucchini, diced
• 2 cups fresh corn kernels (or frozen)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup coconut milk (or heavy cream)
• 2 tbsp extra virgin olive oil
• Salt, pepper, and paprika to taste

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Instructions

1. Wash and chop zucchini and onion; mince the garlic.
2. In a large pot over medium heat, add olive oil. Sauté the onion until translucent (about 5 minutes).
3. Add minced garlic, salt, pepper, and paprika; cook for another minute.
4. Stir in zucchini and corn; sauté for 3-4 minutes until slightly softened.
5. Pour in vegetable broth and coconut milk; bring to a gentle simmer.
6. For a creamier texture, blend part of the chowder with an immersion blender if desired.
7. Serve hot with crusty bread or fresh herbs.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg