Summer Corn and Zucchini Chowder
Brighten any summer day with this delightful Summer Corn and Zucchini Chowder Recipe! This creamy, veggie-rich soup celebrates the season’s freshest produce, featuring sweet corn and tender zucchini in a lush base that is both comforting and satisfying. Each spoonful is a burst of flavor, reminiscent of sunny afternoons spent gathering from your garden. Perfect for sharing with family or friends, this chowder is simple enough for weeknight dinners yet special enough for gatherings. Enjoy the warmth and joy it brings to your table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 1/2 large yellow onion, diced
- 2 ribs celery, finely diced
- 5 ears corn, kernels removed
- 4 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 2 russet potatoes, cubed
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 2 cups half-and-half (or almond milk for a lighter option)
Instructions
- In a large Dutch oven over medium heat, sauté the diced onion and celery until softened.
- Add corn kernels and minced garlic, stirring until fragrant.
- Pour in the chicken broth and add cubed potatoes; simmer until potatoes are tender.
- Incorporate zucchini and yellow squash; cook until soft.
- Purée half of the chowder for a creamy texture before returning it to the pot.
- Stir in half-and-half or almond milk; simmer briefly before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg