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Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder Recipe
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If you’re on the hunt for a fresh and comforting dish that captures the essence of summer, look no further than this Summer Corn and Zucchini Chowder Recipe. This delightful chowder is a vibrant celebration of seasonal vegetables, showcasing sweet corn and tender zucchini in a creamy, satisfying broth. It’s perfect for warm evenings with family or as a quick meal that pleases even the pickiest eaters. With its nourishing ingredients, this recipe not only warms your soul but also fills your belly with wholesome goodness.

Ingredients

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  • 1/2 large yellow onion (diced)
  • 2 ribs celery (finely diced)
  • 5 ears corn (cut off from the cob)
  • 4 cloves garlic (minced)
  • 5 cups chicken broth (low sodium)
  • 2 russet potatoes (peeled and cubed)
  • 1 large zucchini (sliced)
  • 1 large yellow squash (sliced)
  • 2 cups coconut milk or plant-based cream

Instructions

  1. In a large Dutch oven over medium heat, cook chopped smoked tempeh until crispy. Remove and set aside.
  2. Sauté diced onion and celery in the same pot until softened. Add corn and cook for another 4 minutes, then add garlic until fragrant.
  3. Pour in chicken broth and add cubed potatoes along with seasonings. Bring to a simmer for about 10 minutes.
  4. Stir in zucchini and yellow squash; cook until fork-tender, about 10-12 minutes.
  5. Puree about 2 cups of the chowder in a blender until smooth, then return to pot with coconut milk.
  6. Let sit off heat for 10 minutes before serving.

Nutrition

Find it online: https://www.familytableideas.com/summer-corn-and-zucchini-chowder-recipe/