Name: Summer Corn and Zucchini Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tbsp butter or olive oil; 1 large yellow onion, finely diced; 3 cloves garlic, minced; 2 tbsp all-purpose flour (or gluten-free flour blend/cornstarch slurry); 4 cups chicken or vegetable broth (low sodium); 4-5 ears fresh corn, kernels removed (approx. 3-4 cups); 2 medium zucchini, diced (about 3 cups); 1 cup heavy cream or half-and-half; Salt and freshly ground black pepper, to taste; Optional: Fresh chives or thyme for garnish

Description

Discover the best flavor of this summer corn and zucchini chowder with our step-by-step recipe. Easy to make and perfect for any occasion!

Ingredients

2 tbsp butter or olive oil
1 large yellow onion, finely diced
3 cloves garlic, minced
2 tbsp all-purpose flour (or gluten-free flour blend/cornstarch slurry)
4 cups chicken or vegetable broth (low sodium)
4–5 ears fresh corn, kernels removed (approx. 3–4 cups)
2 medium zucchini, diced (about 3 cups)
1 cup heavy cream or half-and-half
Salt and freshly ground black pepper, to taste
Optional: Fresh chives or thyme for garnish

Instructions

Step 1: Prep Vegetables: Cut corn kernels from cobs, dice zucchini, mince garlic, and chop onion.
Step 2: Sauté Aromatics: In a large pot, melt butter over medium heat. Sauté onion until translucent (5-7 mins). Add garlic and cook for 1 minute until fragrant.
Step 3: Build Roux: Sprinkle flour over aromatics, stir for 1 minute. Slowly whisk in broth until smooth. Bring to a gentle simmer for 5 minutes.
Step 4: Add Dairy: Reduce heat to low. Stir in heavy cream or half-and-half. (If using cornstarch, mix 2 tbsp cornstarch with 2 tbsp cold water, then stir into chowder).
Step 5: Cook Vegetables: Add corn kernels and diced zucchini. Simmer gently for 5-7 minutes, until vegetables are tender-crisp. Do not overcook.
Step 6: Season: Remove from heat. Season generously with salt and pepper. Garnish with fresh herbs if desired.

Prep Time: 15 mins
Cook Time: 25 mins