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Wholesome Summer Corn and Zucchini Chowder

Wholesome Summer Corn and Zucchini Chowder: Your Seasonal Comfort

Wholesome Summer Corn and Zucchini Chowder is a vibrant, nourishing soup celebrating summer's bounty, combining sweet corn and zucchini into a creamy delight.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 2 tablespoons Olive Oil Cooking fat that adds richness; substitute with avocado oil for a different flavor.
  • 1 medium Yellow Onion Adds sweetness and depth; can switch with shallots for a milder taste.
  • 2 cloves Garlic Enhances flavor profile; substitute with garlic powder (1/8 tsp for each clove) if fresh is unavailable.
  • 4 cups Fresh Corn Kernels The main ingredient providing sweetness and texture; frozen corn can be used for convenience.
  • 2 medium Zucchini Adds moisture and nutrition; substitute with yellow squash for a similar texture.
  • 1 medium Russet Potato Thickens chowder and adds heartiness; can replace with Yukon Gold potatoes for a buttery flavor.
  • 4 cups Vegetable Broth Base for the chowder adding flavor; chicken broth can be used for a richer taste.
  • 1 cup Whole Milk Provides creaminess; swap with unsweetened almond or oat milk for a dairy-free option.
  • to taste Salt Enhances overall flavor; adjust to taste.
  • to taste Black Pepper Adds seasoning and slight heat; white pepper can be used for a milder taste.
  • 1 teaspoon Paprika Introduces warmth and subtle smokiness; can be omitted if unavailable.
  • 1/4 cup Fresh Chopped Herbs Garnish that adds brightness; use parsley, chives, or basil interchangeably.
For Serving
  • 4 slices Crusty Bread Complements the chowder wonderfully; perfect for dipping.
  • 1 light Side Salad A light, refreshing accompaniment; consider a mixed greens salad for contrast!
  • 1/2 cup Extra Corn Kernels Use as a garnish for an added touch of sweetness and color!

Equipment

  • Large Pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Wash and prepare all ingredients: dice the onion and zucchini, mince the garlic, peel and chop the potato, and cut the corn kernels from the cobs.
  2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add garlic and sauté for an additional 30 seconds.
  3. Add the corn, zucchini, potato, and vegetable broth. Season with salt, black pepper, and paprika. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
  4. Blend the chowder using an immersion blender to your desired consistency, retaining some chunks for texture.
  5. Stir in the whole milk and warm through over about 5 minutes, avoiding boiling. Adjust seasoning as necessary.
  6. Serve in bowls, garnishing with fresh herbs and extra corn kernels. Enjoy hot with crusty bread or a side salad.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

This chowder is versatile for vegetarian, dairy-free, or gluten-free diets.

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