Here’s a delightful recipe for Summer Corn and Zucchini Chowder, perfect for making the most of summer’s fresh produce:
Ingredients:
- 4 ears of fresh corn (or 3 cups frozen or canned corn)
- 2 medium zucchinis, diced
- 2 tablespoons butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 large potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup half-and-half or heavy cream
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
- Fresh chives or green onions for garnish
Instructions:
- Prep the corn: If using fresh corn, cut the kernels off the cob and set aside.
- Cook the vegetables:
- In a large pot, melt the butter over medium heat.
- Add the diced onion and cook until softened, about 4-5 minutes.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the potatoes:
- Add the diced potatoes to the pot and pour in the broth. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the potatoes are tender.
- Add the corn and zucchini:
- Stir in the corn kernels and diced zucchini. Add thyme, salt, pepper, and crushed red pepper flakes if using. Simmer for an additional 5-7 minutes until the zucchini is tender.
- Add the cream:
- Stir in the half-and-half or heavy cream. Cook for another 3-4 minutes, making sure the chowder is heated through but not boiling.
- Finish and serve:
- Taste and adjust seasoning if needed. Stir in chopped parsley if desired.
- Garnish with fresh chives or green onions and serve warm with crusty bread.
Enjoy this creamy and delicious chowder filled with summer flavors!