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Corn and Zucchini Chowder

Corn and Zucchini Chowder
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A warm and soothing Corn and Zucchini Chowder that blends the sweetness of fresh corn with tender zucchini in a rich, creamy broth. Easy to prepare and comforting, this chowder is perfect for any season, offering a nutritious and flavorful meal that can be customized for various dietary preferences.

Ingredients

Scale

Vegetables and Aromatics

  • 1 cup fresh or frozen corn kernels
  • 1 medium zucchini, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced

Liquids and Dairy

  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or milk
  • 2 tablespoons butter

Seasonings and Herbs

  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon fresh thyme or 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the Vegetables: Chop the onion and mince the garlic. Dice the zucchini into bite-sized pieces and cut the potatoes into small cubes. If using fresh corn, cut the kernels off the cob; if frozen, measure ready to use.
  2. Sauté the Base: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes. This builds a flavorful base for the chowder.
  3. Cook the Vegetables: Add the diced potatoes, zucchini, and corn kernels to the pot. Stir and cook for 3 to 5 minutes until the vegetables start to soften and mingle with the butter and aromatics.
  4. Add Broth and Simmer: Pour in the vegetable or chicken broth, just enough to cover the vegetables. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until the potatoes are tender and flavors meld.
  5. Blend and Add Cream: Use an immersion blender to partially blend the chowder, aiming for a creamy yet chunky texture. Stir in the heavy cream or milk and warm gently without boiling to combine the creamy broth with the vegetables.
  6. Season and Garnish: Season with salt, pepper, and fresh herbs like parsley or thyme to taste. Serve hot and enjoy the comforting flavors.

Notes

  • Use fresh corn and zucchini whenever possible for best flavor and texture.
  • Do not overblend; keep some chunks for a hearty texture.
  • Simmer gently after adding cream to avoid curdling.
  • Adjust thickness by adding broth if too thick or reducing if too thin.
  • Fresh thyme or parsley enhances the flavor significantly.
  • Leftovers keep well refrigerated for up to 3 days and freeze for up to 2 months.
  • Reheat gently over low heat, stirring occasionally and avoiding boiling.

Nutrition

Keywords: corn chowder, zucchini chowder, creamy soup, vegetarian chowder, gluten free soup, comforting recipes

Find it online: https://mydishez.com/corn-and-zucchini-chowder/