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Close-up of a bowl of Fresh Corn and Zucchini Chowder, garnished with herbs and spices.

Fresh Corn and Zucchini Chowder

A simple and flavorful chowder made with fresh corn and zucchini.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder
  • 2 tablespoons Olive oil
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Fresh corn kernels from about 4 ears
  • 3 medium Zucchini chopped
  • 4 cups Vegetable broth
  • 1.5 cups Milk or half-and-half
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Equipment

  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 5-7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the fresh corn kernels and chopped zucchini.
  5. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the zucchini is tender.
  6. Stir in the milk, salt, and pepper. Heat through, but do not boil.
  7. Serve hot.

Notes

For a thicker chowder, you can mash some of the corn kernels against the side of the pot before adding the milk.