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When the warmth of summer begins to fade and the days grow shorter, there’s nothing quite as comforting as a bowl of chowder. Our Sunshine Creamy Corn and Zucchini Chowder encapsulates all the best flavors of the season, celebrating the bountiful harvest of fresh vegetables. This dish is more than just a meal; it’s a warm embrace that soothes the soul, making it perfect for cozy family dinners or casual gatherings with friends.

Creamy Corn and Zucchini Chowder

Cozy up with a bowl of Sunshine Creamy Corn and Zucchini Chowder, the perfect dish to transition into fall! This delightful chowder combines fresh corn and zucchini with rich creaminess for a comforting flavor that captures the essence of summer produce. Sautéed aromatics create a fragrant base, while herbs and spices add depth. Ideal for family dinners or gatherings, serve with crusty bread for an unforgettable meal that warms the heart and nourishes the soul. Enjoy cooking and sharing this delicious recipe!
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Ingredients
  

2 cups fresh corn kernels (approximately 4 ears of corn)

2 medium zucchinis, diced

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or substitute with coconut milk for a dairy-free version)

1 medium potato, diced

1 teaspoon thyme (fresh or dried)

1 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons olive oil

Fresh basil or parsley, for garnish (optional)

Instructions
 

Prep Your Ingredients: Begin by shucking the corn and cutting the kernels off the cob. Next, dice the zucchinis and potato, and finely chop the onion and garlic.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until it turns translucent and fragrant.

      Incorporate Garlic: Stir in the minced garlic and continue to sauté for another minute, allowing the garlic to become aromatic.

        Cook Zucchini and Potato: Add the diced zucchinis and potatoes to the pot. Stir the mixture well and let it cook for about 5 minutes, stirring occasionally to prevent sticking.

          Add Corn and Spices: Gently fold in the fresh corn kernels along with the thyme and smoked paprika. Season the mixture with salt and pepper, stirring thoroughly to combine all the flavors.

            Pour in the Broth: Add the vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Let the chowder simmer for about 15-20 minutes, or until the potatoes are tender.

              Blend for Creaminess: Once the potatoes are tender, use an immersion blender to puree part of the chowder, achieving a creamy texture while maintaining some chunky bits for heartiness. If you don't have an immersion blender, transfer about half of the chowder to a traditional blender, blend until smooth, and return it to the pot.

                Stir in the Cream: Pour in the heavy cream (or coconut milk) and stir well to incorporate. Allow the chowder to simmer for an additional 5 minutes, ensuring it's heated through.

                  Taste and Adjust Seasoning: Before serving, taste the chowder and adjust the seasoning with additional salt and pepper, if needed.

                    Serve with Flair: Ladle the chowder into bowls and garnish with fresh basil or parsley, if desired. Serve hot and savor the creamy, comforting flavors of this delightful dish!

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6