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One of the most appealing aspects of Summer Corn and Zucchini Chowder is its reliance on seasonal ingredients. Fresh corn, harvested at the peak of its sweetness, brings an incredible depth of flavor to this dish. During the summer months, corn is at its most tender and flavorful, making it the star of the chowder. Not only does corn add sweetness, but it also contributes a delightful crunch that contrasts beautifully with the creamy base of the chowder.

Summer Corn and Zucchini Chowder

Enjoy the flavors of summer with this delicious Corn and Zucchini Chowder! Packed with fresh corn, zucchini, and hearty potatoes, this creamy dish is perfect for warm days. Made with fragrant garlic, onions, and a touch of thyme, it's both comforting and nutritious. Ready in just 45 minutes, it's a great meal to serve with crusty bread. Garnish with fresh basil for an extra burst of flavor and enjoy a bowl of sunshine!
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Ingredients
  

4 ears of fresh corn, kernels removed (about 3 cups)

1 medium onion, diced

2 cloves garlic, minced

2 medium zucchinis, diced

2 medium potatoes, peeled and cubed

4 cups vegetable broth

1 cup coconut milk (or heavy cream)

2 tablespoons olive oil

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Salt and pepper, to taste

Fresh basil, for garnish (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.

    Add Vegetables: Stir in the diced zucchinis and cubed potatoes. Cook for another 5 minutes, stirring occasionally, until the zucchinis start to soften.

      Combine Corn and Broth: Add the corn kernels along with the vegetable broth. Season with thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for 15 minutes.

        Blend for Creaminess: After 15 minutes, use an immersion blender to puree about half of the chowder, or you can transfer 2 cups to a blender, blend until smooth, and return to the pot. This will create a creamy texture while still leaving some chunks of vegetables.

          Finish with Coconut Milk: Stir in the coconut milk (or heavy cream) and heat through, about 5 more minutes. Adjust seasoning as needed.

            Serve: Ladle the chowder into bowls and garnish with fresh basil if desired. Serve warm with crusty bread for a delightful summer meal.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6