Go Back
As the sun shines brightly and the days grow longer, summer invites us to savor the fresh produce that graces our local farmers' markets. One dish that perfectly encapsulates the essence of summer is the Summer Corn and Zucchini Chowder. This comforting bowl of goodness not only warms your soul but also celebrates the vibrant flavors of seasonal ingredients. With its creamy texture and delightful aroma, this chowder is a refreshing way to enjoy the bounty of summer.

Summer Corn and Zucchini Chowder

Dive into summer with this delicious Summer Corn and Zucchini Chowder! Made with fresh corn, zucchini, and vibrant red bell pepper, this creamy soup is bursting with flavor. It’s easy to whip up in just 40 minutes, making it perfect for a weeknight dinner or a cozy gathering. Garnished with fresh basil, each bowl is a delightful blend of sweetness and heartiness. Perfect for enjoying warm on a sunny day! Don’t miss out on this seasonal favorite.
Print Recipe Pin Recipe

Ingredients
  

4 ears of fresh corn, kernels removed

2 medium zucchinis, diced

1 large onion, finely chopped

2 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup heavy cream

1 medium red bell pepper, diced

1 teaspoon thyme (fresh or dried)

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves, for garnish

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes until the bell pepper softens.

      Add the zucchini and corn kernels to the pot, stirring well. Cook for about 5 minutes, allowing the vegetables to soften slightly.

        Pour in the vegetable or chicken broth and bring to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes.

          Add thyme, smoked paprika, salt, and pepper. Stir and let simmer for another 5 minutes, stirring occasionally.

            Remove the pot from heat and use an immersion blender to blend the chowder to your desired consistency. For a chunkier texture, blend only half of the soup, leaving some corn and zucchini intact.

              Stir in the heavy cream and heat on low for an additional 3-5 minutes, ensuring it does not boil.

                Adjust seasoning with more salt and pepper if necessary.

                  Serve warm, garnished with fresh basil leaves for a pop of color and flavor.

                    Prep Time 15 minutes | Total Time 40 minutes | Servings 4-6