06/13/2026
Seasonal Summer Corn and Zucchini Chowder
Ingredients:
4 cups fresh corn kernels (about 4 ears)
2 cups diced zucchini
1 cup diced potatoes
1 cup diced carrots
1 cup diced onions
2 cloves garlic, minced
4 cups vegetable broth
1 cup milk
2 tbsp olive oil
1 tsp thyme
1 tsp salt
1/2 tsp black pepper
Directions:
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onions, garlic, carrots, and potatoes. Cook until vegetables are softened, about 5-7 minutes.
Add Zucchini and Corn: Stir in diced zucchini and corn kernels. Cook for an additional 5 minutes.
Add Broth and Simmer: Pour in vegetable broth. Add thyme, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes.
Blend and Add Milk: Using an immersion blender, blend the chowder until partially smooth, leaving some chunks for texture. Stir in the milk and cook for another 5 minutes.
Serve: Ladle the chowder into bowls and garnish with fresh herbs if desired.
Prep Time: 30 minutes
