Zucchini Corn Chowder
This summer produce inspired recipe is hearty, fresh, and good all year round!
- 2 tablespoons olive oil
- ½ cup onion (diced small (about 1/2 1 large onion))
- 5 cloves of garlic (minced (about 2-3 tablespoons))
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1 medium or 2 small zucchini (diced)
- 4 cups chicken broth
- 2 pounds of yellow potatoes, chopped into 1” cubes (or russets- peel before using)
- 1 cup heavy cream (use coconut milk for dairy free)
- 3 ears of fresh corn (husk removed and cut off the cob)
- Shredded cheese, diced green onions, sliced jalapeno (optional, for topping)
- In a large soup pot, heat the oil over medium high heat. Stir in the onion and cook for 3 minutes.
- Add in the garlic, salt, pepper, thyme, and zucchini. Cook for another 3-5 minutes, or until the zucchini is just starting to cook.
- Pour in the chicken broth. Add in the potatoes, stir to combine, then bring to a boil.
- Turn the heat to low and simmer for 10 minutes, or until the potatoes start to soften.
- If you have an immersion blender, pulse the chowder a few times to blend a small amount of the pot, leaving plenty of the chowder unblended. If you’re using a blender, remove half the soup and carefully pulse it a few times, then return back to the pan.
- Stir in the heavy cream and corn, and cook for 5 minutes to soften the corn.
- Top with cheese, green onions, and jalapeno, if desired.
You can use frozen corn if fresh isn’t available.