Summer Zucchini Corn Chowder Recipe
Here's a delicious and hearty zucchini corn chowder made from scratch with fresh garden squash and corn on the cob.
Ingredients
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup of diced celery
- 3 zucchini diced about 6 cups
- 2 ears of corn
- 1/2 teaspoon olive or vegetable oil
- 2 tablespoons butter
- 32 oz vegetable broth or water chicken broth is good to
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon hot paprika or cayenne
Instructions
- Rub a little olive oil on the corn and grill on all sides until slightly blackened for about 10 minutes. Allow to cool and cut kernels off.
- Saute onions, carrots, and celery in a large Dutch oven or heavy saucepan on medium heat until softened for about 10 minutes.
- Add salt, pepper, and paprika.
- Add zucchini broth. Bring to boil and then turn down the heat to low and allow to simmer for 10 minutes.
- Add half of the grilled corn kernels. Process with an immersion blender to mostly smooth.
- Add in the remaining corn and continue to simmer for a few minutes and serve.
Notes
This soup freezes well. Just place it in a good well-sealed plastic container and allow it to thaw the morning or day ahead in the refrigerator.
Nutrition
Serving: 1gCalories: 83kcalCarbohydrates: 11gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 620mgPotassium: 391mgFiber: 2gSugar: 6gVitamin A: 3071IUVitamin C: 18mgCalcium: 33mgIron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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