Name: Summer Corn and Zucchini Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tbsp unsalted butter or olive oil; 1 medium yellow onion, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 4 cups fresh corn kernels (from about 4-5 ears of corn), or 3 cups frozen corn, thawed; 2 medium zucchini (about 1 lb), diced into ½-inch cubes; ¼ cup all-purpose flour (or cornstarch for gluten-free); 4 cups vegetable or chicken broth (low sodium preferred); 1 tsp dried thyme; ½ tsp smoked paprika; 2 cups whole milk (or half-and-half for richer, or 2% for lighter); Salt and freshly ground black pepper to taste; Optional garnishes: fresh chives or parsley, crispy bacon bits, croutons, a squeeze of lemon juice

Description

Discover how to make a delicious summer corn and zucchini chowder with our step-by-step recipe for the best flavor. This creamy yet light chowder perfectly captures the vibrant sweetness of fresh corn and the delicate tenderness of garden zucchini.

Ingredients

2 tbsp unsalted butter or olive oil
1 medium yellow onion, diced
2 stalks celery, diced
2 cloves garlic, minced
4 cups fresh corn kernels (from about 4–5 ears of corn), or 3 cups frozen corn, thawed
2 medium zucchini (about 1 lb), diced into ½-inch cubes
¼ cup all-purpose flour (or cornstarch for gluten-free)
4 cups vegetable or chicken broth (low sodium preferred)
1 tsp dried thyme
½ tsp smoked paprika
2 cups whole milk (or half-and-half for richer, or 2% for lighter)
Salt and freshly ground black pepper to taste
Optional garnishes: fresh chives or parsley, crispy bacon bits, croutons, a squeeze of lemon juice

Instructions

1. Prepare Ingredients: Dice onion and celery. Mince garlic. Cut corn kernels from cobs. Dice zucchini into ½-inch cubes.
2. Sauté Aromatics: In a large pot or Dutch oven, melt butter or heat olive oil over medium heat. Add onion and celery; sauté until softened (5-7 minutes). Stir in garlic and cook for 1 minute until fragrant.
3. Add Vegetables: Add corn kernels and diced zucchini to the pot. Sauté for 3-5 minutes, stirring occasionally, until slightly softened.
4. Thicken Chowder: Sprinkle flour over vegetables and stir well, cooking for 1-2 minutes. Gradually whisk in broth until smooth and no lumps remain. Bring to a gentle simmer, stirring constantly, until it begins to thicken.
5. Simmer Flavors: Reduce heat to low. Stir in dried thyme and smoked paprika. Simmer gently for 10-15 minutes, stirring occasionally, allowing flavors to meld and vegetables to become tender.
6. Finish and Season: Stir in milk and heat through, but do not boil. Season generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed. Serve hot with desired garnishes.

Prep Time: 15 mins
Cook Time: 30 mins