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Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder Recipe
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Embrace the vibrant flavors of summer with our Summer Corn and Zucchini Chowder Recipe. This creamy delight is a celebration of fresh, seasonal produce, featuring sweet corn and tender zucchini. Each bowl is like a warm hug, combining rich textures with a medley of spices that elevate this dish to comfort food status. Perfect for gatherings or cozy family dinners, this chowder is not only nourishing but also incredibly simple to prepare. In just a few steps, you can create an irresistible meal that brings joy to your table. Whether served with crusty bread or a light salad, this chowder promises to become a cherished staple in your kitchen. Dive into the deliciousness today!

Ingredients

Scale
  • 5 ears fresh corn, cut off the cob
  • 1/2 large yellow onion, diced
  • 2 ribs celery, finely diced
  • 1 large zucchini, sliced
  • 1 large yellow squash, sliced
  • 5 cups chicken broth, low sodium
  • 4 cloves garlic, minced
  • 2 russet potatoes, peeled and cubed
  • 2 cups half-and-half or whole milk

Instructions

  1. In a large Dutch oven over medium heat, sauté diced onion and celery until softened.
  2. Add fresh corn and minced garlic; cook until fragrant.
  3. Pour in chicken broth and add cubed potatoes; simmer until potatoes are tender.
  4. Stir in sliced zucchini and yellow squash; cook until vegetables are tender.
  5. Blend 2 cups of the chowder mixture until smooth; return to pot.
  6. Stir in half-and-half while heating gently; do not boil.
  7. Let sit for 10 minutes before serving.

Nutrition

Find it online: https://cookingwitheliana.com/summer-corn-and-zucchini-chowder-recipe/