The perfect vehicle for your summer vegetables
Summer Corn & Zucchini Chowder
Iwon’t lie. I enjoy scrolling through my social media feeds just as much as the next person, but good Lord, if you’re not careful it can sure suck up some time. And that’s probably the exact reason why I do it. I’ll occasionally have a story or a project that, for whatever the reason, I simply put o_ … until I can’t anymore. I don’t know why I do it, but it seems to be the case every now and then. So to prolong this self-induced torture, I turn to my social media feeds and start scrolling. However, this pesky exercise in procrastination recently yielded a delightful result when I came across a breathtaking, mouthwatering photograph of something called “Summer Corn & Zucchini Chowder.” It looked amazing and I knew I had to have it. And it seemed pretty healthy as well, as it’s basically fresh summer produce in a bowl. It came together easily in about a half hour.
It was very refreshing, and we thoroughly enjoyed it. It’s safe to say this may become my go-to meal this summer when I’m tired and haven’t given any thought to what’s for dinner. And for all of you with summer gardens, this is a great way to use up all that zucchini. Mine didn’t turn out as pretty as the picture on Facebook, but as Hubby said, “All that matters is that it tastes good.” He’s right and it did. Enjoy!
Summer Corn &
Zucchini Chowder
•4 cups fresh corn kernels (about 4 ears)
•2 cups diced zucchini
•1 cup diced potatoes
•1 cup diced carrots
•1 cup diced onions
•2 cloves garlic, minced
•4 cups vegetable broth
•1 cup milk
•2 tablespoons olive oil
•1 teaspoon thyme
•1 teaspoon salt
•½ teaspoon black pepper In a large pot, heat olive oil over medium heat. Add diced onions, garlic, carrots, and potatoes. Cook until vegetables are softened, about 5-7 minutes.
Stir in diced zucchini and corn kernels. Cook for an additional 5 minutes.
Pour in vegetable broth. Add thyme, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes.
Using an immersion blender, blend the chowder until partially smooth, leaving some chunks for texture. Stir in the milk and cook for another 5 minutes.
Ladle the chowder into bowls and garnish with fresh herbs if desired.
“Eat your vegetables, have a positive outlook, be kind to people, and smile.”
– DAN BUETTNER
“Chowder breathes reassurance. It steams consolation.”
– CLEMENTINE PADDLEFORD
“THERE IS ONLY ONE CHOWDER. ALL ELSE IS SOUP. AND I’M A PURIST.”
– ANTHONY BOURDAIN
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