Summer Corn and Zucchini Chowder

Beat the summer heat with this delightful Summer Corn and Zucchini Chowder! Made with fresh corn, zucchini, and a hint of thyme, this creamy dish is filled with flavors and comfort. Perfect as a light lunch or dinner, it comes together in just 45 minutes. You can customize it with coconut cream for a dairy-free version. Serve hot, garnished with fresh basil and cherry tomatoes for a vibrant touch. Enjoy a bowl of summer bliss today!

Print Recipe

Ingredients

4 ears of fresh corn, kernels removed

2 medium zucchinis, diced

1 large onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

2 tablespoons olive oil

1 teaspoon thyme (fresh or dried)

Salt and pepper to taste

1 cup cherry tomatoes, halved

2 tablespoons fresh basil, chopped (for garnish)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute, until fragrant.

Stir in the diced zucchini and corn kernels. Cook for 5-7 minutes, stirring occasionally, until the zucchini is slightly tender.

Pour in the vegetable broth and add thyme. Bring the mixture to a simmer and let it cook for about 15 minutes to allow the flavors to meld.

Using an immersion blender, blend the chowder until you achieve your desired consistency (you can leave it slightly chunky for texture). If you don't have an immersion blender, carefully transfer the chowder in batches to a traditional blender.

Return the chowder to the pot over low heat. Stir in the heavy cream, and season with salt and pepper. Gently fold in the cherry tomatoes and simmer for an additional 5 minutes.

Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8