Description
This Zucchini Corn Chowder is a comforting and flavorful summer dish, featuring fresh zucchini, sweet corn (some charred for a smoky flavor), and a vibrant basil cream swirl. It’s a delightful balance of creamy textures and fresh flavors.
Ingredients
- Butter (2 tbsp / 30g): For sautéing aromatics, adding richness.
- Olive Oil (2 tbsp + ¼ cup / 30ml + 60ml): For sautéing and charring corn, adding smoky flavor.
- Onion (1 large ≈150g / 1 cup, diced): Savory base for the chowder.
- Garlic (2 cloves, minced): Adds pungent aroma and flavor.
- Zucchini (2 medium ≈300g / 2 cups, diced): The star vegetable, providing mild flavor and texture.
- Potatoes (2 medium ≈300g / 1½ cups, peeled and diced): Adds body and creaminess.
- Fresh Corn Kernels (1 cup / 150g + ½ cup / 75g for charring): Sweet and juicy, with a portion charred for smoky flavor.
- Vegetable Broth (4 cups / 960ml): Liquid base, providing savory depth.
- Whole Milk (1 cup / 240ml): Adds richness and creaminess.
- Heavy Cream (½ cup / 120ml + 2 tbsp / 30ml extra for swirl): Elevates creaminess, with some reserved for the basil swirl.
- All-Purpose Flour (2 tbsp / 16g): Thickens the chowder.
- Smoked Paprika (½ tsp / 2g): Adds subtle smoky flavor.
- Fresh Basil Leaves (¼ cup / 10g): For the vibrant basil cream swirl.
- Fresh Chives (2 tbsp / 15g, chopped): Garnish, adding fresh oniony flavor.
- Salt and Pepper: To taste, for seasoning.
Instructions
- Prep Vegetables: Dice onion, garlic, zucchini, and potatoes. Measure corn.
- Char Corn: Heat oil, char corn for 3-4 minutes, set aside.
- Sauté Aromatics: Melt butter and oil, sauté onion until translucent, then garlic.
- Create Roux: Stir in flour for 1 minute to create a roux.
- Add Zucchini & Potatoes: Add zucchini and potatoes, coat with roux.
- Simmer Soup: Add broth, simmer for 10-12 minutes until potatoes are tender.
- Incorporate Corn & Dairy: Stir in corn, milk, cream, paprika, salt, and pepper. Simmer for 5 minutes.
- Blend Texture: Partially blend soup for creamy texture.
- Basil Cream Swirl: Blend basil, cream, oil, salt, and charred corn.
- Serve & Garnish: Ladle chowder, drizzle with basil swirl, top with corn and chives.
Notes
For a vegan version, substitute butter, milk, and cream with plant-based alternatives. Adjust flour for desired thickness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 50 mg
Keywords: chowder,zucchini,corn,summer,soup,vegetarian,easy,comfort food,basil