Let’s talk chowder details, shall we?
This chowder combines the magic of the end of summer with organic sweet corn and potatoes to create an unbelievably creamy (yet cream-less) soup that’s beautifully fresh and sweet. Despite its surprisingly simple ingredient list, the soup’s flavor is complex, and the hint of chives and parsley gives each bite the perfect amount of herbal freshness. (I added a touch of crushed red pepper for a kick of heat) Better yet, this one pot wonder is packed with vitamins and antioxidants and comes together in no time!
Three Ways to Enjoy This Recipe:
- Sign-up! Local friends, I will be making this soup in my Plant-Based cooking studio on Thursday, September 14th! Grab your friends and sign-up here for a fabulous night out! Menu includes: Peach Crostini With Whipped Feta & Honey, Summer Fresh Corn & Zucchini Chowder, Romaine Wedge Salad with Chive Dressing & Smoky Sunflower Seeds, Roasted Cauliflower, Snap Pea & Pasta with Walnut Basil Pesto, and Strawberry Cheesecake Bars
- Order! Stay on track this weekend! Do you eat well during the week yet slide back on the weekends? Contact me and order End of Summer Corn Chowder and pick-up at my my kitchen this Friday (9/15).
- Make this at home and devour:)
Summer Fresh Corn and Zucchini Chowder
1 Tbsp. olive oil
1 cup chopped yellow onion, about ½ large onion
2 celery ribs, chopped (1/3 cup)
1 medium carrot, peeled + chopped (1/2 cup)
2 garlic cloves, minced
½ tsp. dried thyme
2 medium (1 lb.) russet potatoes, peeled, diced into ½-inch cubes
4 cups (really good) vegetable broth
4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2¾ cup corn)
1 medium zucchini, diced into ½-inch cubes, (1½ cups)
salt and fresh ground black pepper
chopped fresh parsley, to garnish
cayenne pepper, to serve, optional
In a large heavy-duty bottom stockpot or dutch oven, heat olive oil over medium heat. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes. Add potatoes and vegetable broth. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked. Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
Transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Taste for salt and pepper.
Serve garnished with fresh chopped chives and sprinkle of crushed red pepper, optional.