Description
This corn and zucchini chowder is perfect way to transition from summer to fall. It makes use of end of the summer sweet corn and zucchini. It is simple to make, requiring 9 ingredients and 40 minutes.
Ingredients
Units
Scale
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- Optional: 1 jalapeno, diced (remove seeds for a mild heat)
- 3 cloves garlic, minced
- 1 medium zucchini, diced (I used yellow, but green would be fine)
- 1 1/2 cups milk (I used 2%)
- 2 cups vegetable or chicken stock
- 1 russet potato, peeled, and diced
- 4 ears of corn, corn sliced off the cob, reserve the bare cobs
- Salt and pepper to taste
- Optional: Green onion, chopped, for garnish
Instructions
- Heat a medium-sized sauce pan over medium heat. Melt the butter. Add the onions and the jalapeno. Sauté for about 5 minutes, or until tender. Add the minced garlic and sauté 1 more minute, or until the garlic is fragrant.
- Add the zucchini and sauté for about 5 minutes, or until the zucchini is tender. Remove the zucchini, put it into a dish and set aside.
- Add the milk, vegetable or chicken stock, potato and corn. Stir to combine. Break the bare cobs in half and submerge as many as you can into the pot. Turn the heat to high, cover the pot and bring it to a boil. Reduce to a simmer and allow to simmer for 20 minutes, or until the potatoes are tender.
- Carefully remove the bare corn cobs and discard.
- OPTIONAL STEP FOR A THICKER SOUP: (if you choose to skip this step your soup won’t be as thick and will be a little bit chunkier, which is just as delicious; this is merely a texture preference.) Using a slotted spoon remove half of the corn, potatoes, and onions to a bowl; set aside. Use an immersion blender to purée the remainder of the veggies, until smooth. If you don’t have an immersion blender you can transfer the soup to a blender and purée there. Make sure to only fill the blender half way to prevent explosions.
- Return the puréed soup back to the pot. Add the zucchini and the reserved veggies. Allow the soup to heat through. Season with salt and pepper to taste.
- Garnish with green onion, if desired. Serve immediately.
- Store leftovers in the refrigerator for up to 4 to 5 days.
Notes
Recipe slightly adapted from Weelicious
