Savor The Best Of Summer With Sweet Corn and Zucchini Chowder

Using only the freshest ingredients, this is one of my favorite summer dishes. Not only does it taste great, but it's also very simple to make. This zucchini corn chowder is a favorite in our home. Using farm-fresh, in-season veggies, this chowder is among the best ways to savor the abundance of your garden or local farmers market.

There is nothing better than farm-fresh produce. Gathering sweet, crisp corn and tender zucchini's at their freshest. Not only is now the time to get your fill of in season veggies, but they are full of vitamins and nutrients. This chowder guarantees you are eating seasonal, healthy food at its peak!

Savor The Best Of Summer With Sweet Corn Zucchini ChowderPhoto byFacebook - Made By Clare

The simplicity of this dish makes it so unique. Just a few ingredients and a little cooking will let you make a warm, cozy bowl of chowder. Pair it with some crusty bread and a salad, and you have an ideal summer meal, spotlighting the tastes of the season!

If you're very adventurous, double or triple your batch of soup and can some jars to enjoy over the long winter months.

I prefer this soup with an abundance of vegetables; however, you may incorporate crispy bacon, ham, or ground sausage.

Ingredients:

• 5 C. of fresh corn kernels (5 medium-sized ears)
• 2 C. diced zucchini
• 1 1/2 C. diced potatoes
• 1 C. diced carrots
• 1/2 C. of diced celery
• 1 medium-sized onion, chopped small
• 3-4 cloves of minced garlic
• 5 C. vegetable broth (you could also use chicken broth)
• 1 C. of half and half (or whole milk)
• 2 tbsp. olive oil
• 2 tsp. thyme
• 1/2 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. black pepper

Optional garnishes: fresh herbs, shredded cheese, chunks of ham, crispy bacon, or sausage are all excellent additions.

Instructions:

• Using a large stock pot, add your olive oil and place your burner on medium heat. Toss in your onions, carrots, celery, and potatoes, and cook until softened. After about 6–8 minutes, add in your minced garlic and cook until fragrant, about 1 minute.
• Next, add your zucchini and corn and sauté for an additional 5 minutes until softened.
• Pour in your veggie or chicken broth and spices (thyme, salt, pepper, and paprika).
• Bring to a boil, then place on a low simmer for about 10-15 minutes. To thicken your soup, you can add 1/3–1/2 of it to a blender and pulse it a few times or use an immersion blender. I like mine on the chunkier side, so I just barely turn on the immersion blender. When you have the consistency you want, stir in your half-and-half or milk and simmer until heated through. Taste and season with additional salt and pepper as needed.
• Ladle your soup into big bowls, and if desired, garnish with cheese, bacon, or fresh herbs.

Enjoy, friends! ❤️

Using only the freshest ingredients, this is one of my favorite summer dishes. Not only does it taste great but also it's very simple to make. This zucchini corn chowder is a favorite in our home. Using farm-fresh, in-season veggies, this chowder is among the greatest ways to savor the abundance of your garden or local farmers market.

There is nothing better than farm fresh produce. Gathering sweet crisp corn and tender zucchini's at their freshest. Not only is now the time to get your fill, but these veggies are full of nutrition. This chowder guarantees you are eating seasonal, healthy food at its peak!

The simplicity of this dish makes it so unique. Just a few ingredients and little cooking will let you make a warm, cozy bowl of chowder. Pair with some crusty bread and a salad and you have an ideal summer meal, spotlighting the tastes of the season!

If you're very adventurous, double or triple your batch of soup and can some jars to enjoy over the long winter.

I like this soup with an overload of veggies but you can add some crispy bacon, ham or some ground sausage it you'd like!

Ingredients:

5 C. of fresh corn kernels (5 medium sized ears)
2 C. diced zucchini
1 1/2 C. diced potatoes
1 C. diced carrots

1/2 C. of diced celery
1 medium sized onion - diced
3-4 cloves of minced garlic
5 C. vegetable broth (you could also use chicken broth)
1 C. of whole milk
2 tbsp. olive oil
2 tsp. thyme

1/2 tsp paprika
1 tsp. salt
1/2 tsp. black pepper

Optional garnishes - Fresh herbs, shredded cheese, chunks of ham, crispy bacon or sausage are all good additions.

Instructions:

Using a large stock pot, add your olive oil and place your burner on medium heat. Toss in your onions, carrots, celery and potatoes and cook until softened. After about 6-8 minutes, add in your minced garlic and cook until fragrant, about 1 minute. Next add your in your zucchini and corn and saute for an additional 5 minutes until softened.

Pour in your veggie or chicken broth and spices (thyme, salt, pepper, paprika). Bring to a low boil and allow your soup to come to a low boil and then drop to a simmer for 15 minutes.

To thicken your soup you can add 1/3-1/2 of your soup to a blender and blend just a bit or use an immersion blender. I like mine on the chunkier side - When have the consistency you want stir in your half and half or milk and simmer till heated through.

Ladle your soup into big bowls and if desired garnish with cheese, bacon or fresh herbs.

Enjoy Friends! ❤️