Description

This Summer Fresh Corn and Zucchini Chowder is a creamy, comforting soup packed with fresh seasonal vegetables. Sweet corn kernels, tender zucchini, and hearty potatoes simmer in a savory broth seasoned with smoked paprika and fresh parsley. Finished with a touch of cream or coconut milk, this chowder is perfect for light dinners or lunch during warm-weather months. It offers a balanced blend of flavors and textures, ideal for anyone craving a wholesome, vegetable-forward dish.

Ingredients

Scale

Vegetables

4 ears of fresh corn, kernels removed (about 3 cups)
1 medium onion, chopped
2 cloves garlic, minced
2 medium zucchinis, diced
2 medium potatoes, peeled and diced

Liquids & Fats

2 tablespoons olive oil
4 cups chicken or vegetable broth
1 cup heavy cream or coconut milk

Seasonings & Herbs

1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Sauté Onion: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes, stirring occasionally to prevent burning.
Add Garlic: Add minced garlic to the pot and cook for an additional minute until fragrant, making sure it doesn’t brown.
Cook Zucchini and Potatoes: Stir in the diced zucchinis and potatoes, cooking them for about 5-7 minutes until they begin to soften but still hold shape.
Add Corn and Broth: Add the fresh corn kernels, chicken or vegetable broth, salt, black pepper, and smoked paprika. Stir well and bring the mixture to a boil.
Simmer Vegetables: Reduce the heat to low and let the chowder simmer for 15-20 minutes until all vegetables—including potatoes—are tender and fully cooked.
Finish with Cream: Stir in the heavy cream or coconut milk and cook for another 5 minutes on low heat, allowing the chowder to heat through and become creamy.
Garnish and Serve: Remove the pot from heat and stir in fresh chopped parsley. Serve the chowder hot, with extra parsley as garnish if desired.

Notes

For a vegan version, use vegetable broth and coconut milk instead of chicken broth and heavy cream.
The chowder can be made ahead and refrigerated for up to 3 days; reheat gently to avoid curdling the cream.
Smoked paprika adds a subtle smoky flavor, but you can substitute with regular paprika if preferred.
If fresh corn is not available, frozen corn kernels can be used as a substitute.
Adjust salt and pepper to taste before serving.