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Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder Recipe
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If you’re in search of a vibrant and comforting dish that celebrates the essence of summer, look no further than this Summer Corn and Zucchini Chowder Recipe. Bursting with fresh vegetables like sweet corn and tender zucchini, this creamy chowder is not only delicious but also packed with wholesome ingredients. Perfect for busy weeknights or casual gatherings, this recipe is quick to prepare and can easily be made ahead of time for convenient leftovers. Its rich flavor profile, combined with its adaptability for various dietary preferences, makes it a standout choice for any meal.

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 chicken broth (low sodium)
  • 2 russet potatoes (peeled and cut into 1/4-inch cubes)
  • 1 large zucchini (cut into quarters lengthwise, then sliced)
  • 1 large yellow squash (cut into quarters lengthwise, then 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

  1. In a large Dutch oven over medium heat, sauté diced onion and celery until soft (about 3 minutes).
  2. Add corn kernels and minced garlic; cook until fragrant (about 3 minutes).
  3. Pour in chicken broth and add potato cubes along with all seasonings; simmer for 10 minutes until potatoes are tender.
  4. Stir in zucchini and yellow squash; cook an additional 10-12 minutes until tender.
  5. Blend about two cups of the mixture until smooth; return to pot.
  6. Stir in half-and-half; let rest off heat for 10 minutes before serving.

Nutrition

Find it online: https://www.tastydailyhome.com/summer-corn-and-zucchini-chowder-recipe/