Corn And Zucchini Chowder
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 medium zucchinis, diced into half-moons
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 large Russet potatoes, peeled and cubed
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Fresh chives or parsley for garnish
- Optional: 1/2 cup shredded cheddar cheese for topping
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Add the cubed potatoes to the pot along with the dried thyme. Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 10 to 12 minutes, or until the potatoes are tender when pierced with a fork.
- Once the potatoes are soft, stir in the diced zucchini and the corn kernels. Continue to simmer the soup for another 5 to 7 minutes. This ensures the zucchini becomes tender but still retains its bright green color and slight bite.
- Stir in the heavy cream or half-and-half. For a thicker consistency, you can use a potato masher to lightly crush a few of the potato chunks directly in the pot. Season the chowder generously with salt and black pepper to your preference.
- Allow the chowder to heat through for 2 minutes (do not let it reach a rolling boil once the cream is added). Ladle the hot chowder into bowls and top with fresh chives, parsley, or a sprinkle of cheddar cheese if desired.
Find it online: https://www.flavfresh.com/dinner/corn-and-zucchini-chowder/