Description
This Zucchini Corn Chowder is a comforting, creamy soup packed with fresh vegetables and a hint of smoky paprika. Perfect for a light yet satisfying meal, it’s easy to prepare on the stovetop and features tender potatoes, sweet corn, and zucchini simmered in a savory broth with a touch of milk for creaminess. Garnished with fresh parsley, this chowder is a delicious vegetarian option ideal for any season.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 2 cups corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup whole milk
Seasonings and Garnish
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Aromatics: In a large pot, melt the unsalted butter over medium heat. Add the diced onion and cook for about 4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant, enhancing the soup’s depth of flavor.
- Add Vegetables: Incorporate the diced zucchini, corn kernels, and diced potatoes into the pot. Cook for 3 to 4 minutes while stirring to slightly soften the vegetables and bring out their natural sweetness.
- Simmer Chowder: Pour in the vegetable broth and add the dried thyme, salt, black pepper, and smoked paprika. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes, or until the potatoes and zucchini are tender and cooked through.
- Blend Soup: Use an immersion blender to partially blend the chowder directly in the pot. This creates a creamy texture while leaving some vegetable chunks for added body and interest in the soup.
- Finish and Heat Through: Stir in the whole milk and continue cooking for another 3 to 5 minutes on low heat until the chowder is heated through. Taste and adjust seasoning if necessary to balance flavors.
- Serve: Ladle the hot chowder into bowls and garnish with freshly chopped parsley for a bright and fresh finish. Serve immediately for the best flavor.
Notes
- For a richer and creamier chowder, substitute half of the milk with heavy cream.
- Add cooked bacon or shredded cheddar cheese to introduce extra savory flavors if desired.
- This chowder can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to preserve texture.
