Jump to Recipe Print RecipeAs the sun sets on a warm summer evening, there’s nothing quite like the aroma of a pot simmering on the stove, filling the air with homey scents. My Wholesome Summer Corn and Zucchini Chowder is a delightful dish that captures the essence of the season, marrying the sweetness of fresh corn with the tender crunch of zucchini in a light, creamy broth. It’s perfect for those nights when you crave comfort without the heaviness. Not only is this chowder a quick and nourishing option, but it also works wonders for meal prep, ensuring you have a delicious and healthy dish ready for the busy days ahead. Curious about how to bring a taste of summer into your kitchen? Let’s dive into the recipe! Why is this chowder a summer favorite? Fresh, Seasonal Ingredients: The combination of sweet corn and vibrant zucchini captures the very essence of summer, making every spoonful a celebration of the season. Light Yet Satisfying: Enjoy a creamy texture without the heaviness, perfect for keeping you comfortable on warm evenings. Quick Preparation: This chowder is not just delicious but also comes together in just over 30 minutes, making it a fantastic choice for weeknight dinners. Versatile and Easy to Customize: Whether you choose to make it dairy-free or swap in different herbs, the recipe is flexible to suit your dining preferences. You might also love pairing it with a refreshing Mango Iced Summer for the ultimate summer meal! Crowd-Pleasing Comfort: This recipe is sure to impress your family and guests, providing a comforting bowl of goodness that speaks to everyone’s tastebuds. Wholesome Summer Corn and Zucchini Chowder Ingredients • Let’s gather what you need! For the Base Olive Oil – Provides fat for sautéing; avocado oil or coconut oil make great substitutes. Yellow Onion – Adds sweetness and depth; shallots offer a milder flavor if preferred. Garlic – Enhances aroma; omit if allergic for a smooth flavor profile. For the Chowder Fresh Corn Kernels – Vital for sweetness and texture; frozen corn can work if fresh isn’t available. Zucchini – Contributes freshness; yellow squash may be used for a similar crunch. Russet Potato – Offers a hearty base; Yukon Gold is ideal for an extra creamy texture. Vegetable Broth – Forms the soup’s liquid base; chicken broth can turn this into a non-vegetarian delight. Whole Milk – Adds creaminess; swap with almond or oat milk for a dairy-free option. For Flavor Enhancements Salt – Elevates flavor; adjust according to taste preferences. Black Pepper – Adds a mild heat; freshly cracked offers a better taste. Paprika – Introduces smoky warmth; smoked paprika provides an extra level of depth. Fresh Chopped Herbs (parsley, chives, or basil) – Garnish for freshness and flavor enhancement; include for a pop of color! Get ready to savor the essence of the season with this Wholesome Summer Corn and Zucchini Chowder! Step‑by‑Step Instructions for Wholesome Summer Corn and Zucchini Chowder Step 1: Prep the Vegetables Begin by washing and dicing one medium zucchini into bite-sized pieces, then peel and dice a russet potato into similar sizes. Cut fresh corn off the cobs to gather about 2 cups of kernels, and mince 2 cloves of garlic along with one yellow onion. Set everything aside, as having your ingredients prepped will make the process smooth and efficient for your Wholesome Summer Corn and Zucchini Chowder. Step 2: Sauté the Aromatics In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the diced onion and sauté for about 3–4 minutes until the onion is translucent and fragrant. Next, stir in the minced garlic, cooking for an additional 30 seconds until it’s fragrant, ensuring a flavorful base for your chowder. Step 3: Add the Veggies and Simmer Incorporate the prepared corn, diced zucchini, and potatoes into the sautéed onion and garlic mix. Pour in 4 cups of vegetable broth and season the mixture with salt, black pepper, and a teaspoon of paprika. Bring the chowder to a gentle boil, then reduce the heat and let it simmer uncovered for 15–20 minutes until the potatoes are tender, stirring occasionally for even cooking. Step 4: Blend (Optional) and Stir in Milk For a creamier texture, use an immersion blender to blend the chowder to your desired consistency, blending just enough to maintain some chunky bits of vegetables. Alternatively, you can transfer a portion to a blender. Once blended, return it to the pot and stir in 1 cup of whole milk. Allow the chowder to heat through for an additional 5 minutes, ensuring it’s warm without boiling. Step 5: Taste and Garnish Before serving, taste the Wholesome Summer Corn and Zucchini Chowder and adjust any seasoning as needed. Serve the chowder hot, garnished with a sprinkle of freshly chopped herbs like parsley, chives, or basil, and if desired, a few extra corn kernels for added sweetness and texture. This final touch brightens the dish and enhances its delicious flavors! Wholesome Summer Corn and Zucchini Chowder Variations Feel free to play around with this recipe and make it your own, transforming it into something uniquely delicious! Dairy-Free: Use almond milk or oat milk instead of whole milk for a creamy, dairy-free version. This lets the flavors of fresh corn and zucchini shine without the heaviness of dairy. Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for a cozy heat. This subtle twist adds an exciting warmth that complements the sweet corn perfectly. Herb Infusion: Swap out the parsley for fresh thyme or dill for an entirely different flavor profile. Both herbs impart a delightful aroma and bright taste, elevating your chowder. Protein Boost: Toss in cooked beans or chickpeas for added protein and texture. They not only contribute heartiness but also make your chowder even more satisfying! Texture Twist: Mix in a handful of diced bell peppers or carrots for crunch. These vegetables add delightful color and extra nutrition, ensuring no two bowls are alike. Smoky Flavor: For an enhanced depth, mix in some smoked paprika instead of regular paprika. This upgrade will give your chowder an enticing smoky flavor that layers on the richness. Zucchini Swap: Try substituting zucchini with yellow squash for a colorful twist. The different texture is light and refreshing while maintaining the summer vibe. Extra Greens: Stir in a couple of cups of baby spinach or kale towards the end of cooking. These leafy greens not only boost the nutrients but also work wonderfully with the creamy broth. Whichever variations you choose, I hope to inspire your culinary creativity! And while you’re at it, why not experiment with a refreshing Mango Iced Summer to accompany your chowder, or perhaps try a delightful Daiquiri Refreshing Summer for a perfect meal pairing? Enjoy! Expert Tips for Wholesome Summer Corn and Zucchini Chowder Fresh Ingredients Matter: Use the freshest corn available for maximum sweetness and flavor, avoiding canned options that lack freshness. Chunky vs. Creamy: Blend only part of the soup if you enjoy a mix of textures. This way, you can savor the sweet crunch of zucchini and corn alongside the creaminess. Season to Taste: Start with a small amount of salt and pepper, and adjust throughout the cooking process. Remember, flavorful broth can change the overall saltiness of your chowder. Elevate with Herbs: Don’t skip the fresh herbs; they are essential for brightening the flavors of your Wholesome Summer Corn and Zucchini Chowder and adding a pop of color. Make-Ahead Magic: Make this chowder a day in advance—letting it sit overnight allows the flavors to deepen and develop even more richness. Storage Tips: If you have leftovers, store them in an airtight container and refrigerate for up to two days. Reheat gently to preserve the texture! How to Store and Freeze Wholesome Summer Corn and Zucchini Chowder Fridge: Store the chowder in an airtight container for up to 2 days. Allow it to cool completely before sealing to maintain freshness. Freezer: For longer storage, freeze the chowder for up to 3 months. Portion it into freezer-safe containers, leaving space for expansion as it freezes. Reheating: Thaw overnight in the fridge before reheating. Gently warm the chowder on the stove over low heat, adding a splash of milk if needed to restore creaminess. Make-Ahead: Consider making a batch ahead of time! The flavors of the Wholesome Summer Corn and Zucchini Chowder deepen and improve after a day in the fridge. Make Ahead Options These Wholesome Summer Corn and Zucchini Chowder preparations are perfect for busy weeknights! You can chop the zucchini, onion, garlic, and potatoes up to 24 hours in advance. Simply store them in an airtight container in the refrigerator to keep them fresh. The corn can also be prepared ahead of time by cutting it off the cobs and refrigerated. On the day you plan to serve, just sauté the aromatics, add in your prepped vegetables, and follow the remaining steps of the recipe. This way, you’ll have a delightful, creamy chowder that tastes just as delicious as if you made it all at once, saving you valuable time and effort! What to Serve with Wholesome Summer Corn and Zucchini Chowder As the sun sets and the aroma of chowder fills your kitchen, pair this delightful dish with complementary favorites for a complete summer meal. Crusty Artisan Bread: The perfect side for dipping, its chewy crust contrasts beautifully with the creamy chowder, enhancing every bite. Light Garden Salad: A mix of vibrant greens and fresh veggies provides a refreshing crunch, balancing the chowder’s warmth with its crisp texture. Grilled Vegetables: Smoky, charred veggies add a hearty element while complementing the sweetness of the corn and zucchini in the chowder. Cheesy Garlic Bread: Indulge in this warm, buttery delight; the melted cheese and garlic flavor pair splendidly with the soup’s creamy richness. Citrusy Lemonade: A refreshing drink that cuts through the richness of the chowder, offering a zesty contrast to the creamy flavors. Basil-Infused Olive Oil: Drizzle this aromatic oil over the chowder before serving for an added herbal flair that brightens the entire dish. Blueberry Crisp: Finish your meal with a sweet dessert, where the tart blueberries balance the warmth of the chowder with a delightful seasonal touch. Wholesome Summer Corn and Zucchini Chowder Recipe FAQs What type of corn is best for this chowder? Absolutely! Fresh corn kernels are ideal for a sweet and vibrant flavor. Look for ears with bright green husks and plump, milky kernels. If fresh corn isn’t an option, frozen corn works well too—just ensure it’s thawed before adding it to the chowder. How should I store leftovers of my chowder? The chowder can be stored in an airtight container in the fridge for up to 2 days. Make sure it’s cooled to room temperature before sealing. If you want to enjoy it later, you can freeze it for up to 3 months. Can I freeze Wholesome Summer Corn and Zucchini Chowder? Yes! For freezing, ladle the cooled chowder into freezer-safe containers, leaving a little space at the top for expansion. To reheat, thaw it overnight in the fridge and then warm it gently on the stove, adding a splash of milk to help restore the creamy texture. What can I do if my chowder is too thick? If you find your chowder is thicker than desired, don’t worry! Just stir in a bit more vegetable broth or milk until it reaches the consistency you prefer. Make sure to reheat gently after adding more liquid to avoid overcooking. Are there any dietary considerations for this recipe? The Wholesome Summer Corn and Zucchini Chowder is vegetarian-friendly and can be made dairy-free by using almond milk or another plant-based milk option. Just be cautious with allergens; if someone is allergic to garlic or any other ingredient, feel free to omit or substitute as needed. How can I enhance the flavor of my chowder? To amp up the flavor, use smoked paprika for a smoky kick, and don’t skip on fresh herbs! Adding fresh basil, chives, or parsley right before serving can elevate the chowder’s taste. I also recommend tasting and adjusting the salt and pepper during cooking—seasoning can make a world of difference! Wholesome Summer Corn and Zucchini Chowder for Comforting Evenings This Wholesome Summer Corn and Zucchini Chowder is a delightful dish that captures the essence of summer with sweet corn and tender zucchini in a light, creamy broth. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 4 bowlsCourse: DinnerCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 tablespoons Olive Oil Avocado oil or coconut oil are great substitutes.1 medium Yellow Onion Shallots can be used for a milder flavor.2 cloves Garlic Omit if allergic.For the Chowder2 cups Fresh Corn Kernels Frozen corn can be used if fresh isn’t available.1 medium Zucchini Yellow squash is a substitute.1 medium Russet Potato Yukon Gold is ideal for creaminess.4 cups Vegetable Broth Chicken broth can be used for non-vegetarian option.1 cup Whole Milk Almond or oat milk can be used for dairy-free.For Flavor Enhancements1 teaspoon Salt Adjust according to taste.1 teaspoon Black Pepper Freshly cracked preferred.1 teaspoon Paprika Smoked paprika provides extra warmth.to taste Fresh Chopped Herbs (parsley, chives, or basil) Use for garnish. Equipment Large Potimmersion blender Method Step-by-Step InstructionsPrep the Vegetables: Wash and dice the zucchini and russet potato. Cut fresh corn off the cobs and mince the garlic and onion.Sauté the Aromatics: Heat olive oil in a large pot. Add diced onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for an additional 30 seconds.Add the Veggies and Simmer: Add corn, zucchini, and potatoes to the pot. Pour in vegetable broth, season with salt, pepper, and paprika. Bring to a gentle boil, then simmer uncovered for 15–20 minutes.Blend (Optional) and Stir in Milk: Use an immersion blender to achieve desired texture. Stir in whole milk and heat through for an additional 5 minutes.Taste and Garnish: Adjust seasoning if needed. Serve hot, garnished with fresh herbs and extra corn kernels. Nutrition Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 120mgIron: 1.5mg NotesUse the freshest corn available for maximum sweetness and flavor. Consider making this chowder a day ahead for deeper flavors. Refrigerate leftovers in an airtight container for up to 2 days. Tried this recipe?Let us know how it was!
