Summer Corn and Zucchini Chowder
Looking for a delightful and comforting dish to savor this summer? This Summer Corn and Zucchini Chowder Recipe is your answer! Bursting with fresh, seasonal vegetables, this creamy chowder embodies the essence of summer in every bite. With sweet corn, tender zucchini, and hearty potatoes, it’s perfect for busy weeknights or family gatherings. Plus, you can have it ready in less than an hour! Whether enjoyed as a light lunch or a cozy dinner, this chowder is sure to become a favorite in households across the US and UK.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: About 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1/2 large yellow onion (diced)
- 2 ribs celery (finely diced)
- 5 ears corn (kernels removed from the cob)
- 4 cloves garlic (minced)
- 5 cups chicken broth (low sodium)
- 2 russet potatoes (peeled and cubed)
- 1 large zucchini (sliced)
- 1 large yellow squash (sliced)
- 2 cups half-and-half or whole milk
Instructions
- Sauté diced onion and celery in a large pot over medium heat until soft.
- Add corn and cook for an additional four minutes.
- Pour in chicken broth; bring to a simmer. Add potatoes and spices, cooking until tender.
- Stir in zucchini and yellow squash; cook until just tender.
- Blend a portion of the chowder for creaminess, then return it to the pot with half-and-half.
- Let rest for about 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg