Sweet Corn And Zucchini Chowder

Sweet Corn and Zucchini Chowder – the perfect warm hug in a bowl! This creamy, comforting soup is bursting with the flavors of sweet corn, tender zucchinis, and a hint of smokiness from paprika.

It’s a delightful twist on a classic chowder, perfect for a cozy evening in.

Ready Time

40 mins

Yields

5 servings

Ingredients

2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
2 medium zucchinis, chopped
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups corn kernels (fresh or frozen, thawed)
1 cup all-purpose flour
1 cup chicken or vegetable broth
1 cup milk
1/2 cup heavy cream
Fresh parsley, chopped (optional)

Instructions

Melt the butter in a large pot over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the chopped zucchinis, paprika, salt, and pepper to the pot.

Cook for 5 minutes, stirring occasionally, until the zucchinis start to soften.

Add the corn kernels, flour, broth, milk, and heavy cream to the pot.

Stir until the flour is fully incorporated and the mixture is smooth.

Bring the mixture to a simmer and cook for 10-15 minutes, or until the soup has thickened and the flavors have melded together.

Taste and adjust the seasoning as needed.

Serve hot, garnished with chopped fresh parsley if desired.

Notes

Sweet Corn And Zucchini Chowder makes 5 servings, perfect for a cozy dinner or lunch with friends and family. For a gluten-free version, swap the all-purpose flour with gluten-free flour blend.

Fresh zucchinis work beautifully in this recipe, but frozen zucchinis can also be used – simply thaw and pat dry before chopping.

If using frozen corn kernels, make sure to thaw first. For an extra rich and creamy chowder, add more heavy cream to taste.

You can also customize by adding cooked bacon, diced bell peppers, or a sprinkle of cayenne pepper to give it a kick.