While the summer's heat is slowly and gently fading around the country, summer here in Arizona is certainly taking a long and drawn out encore. Summer is in no hurry to cool down here with its hot, hot, hot Arizona temperatures still going strong, making this the perfect time for a corn and zucchini chowder. I find myself in an awkward transition phase, where I am anxiously awaiting next season's flavors but it's too hot to turn on the oven for a roast, dutch oven stew, or freshly baked bread. My mind is turning like the Autumn leaves, but the weather isn't quite cooperating with my fall dish cravings!
To compromise with my seasonal dilemma, I declared a truce and created a recipe that perfectly satisfies my fall recipe cravings while still celebrating summer's seasonal produce. The result: A healthy, light summer corn and zucchini chowder! The chowder element of this recipe scratched warm soup itch while still incorporating summer's bounty. For this summer corn and zucchini chowder, I opted for lighter and brighter ingredients with extra veggies, and refreshing toppings like pine nuts and basil. Yes, this is a chowder, but it's loaded and topped with summer bites that are light and refreshing!
Let's go down to summer chowder town!
Summer Corn and Zucchini Chowder
Serves: 4 - 6, Yield: 9 cups of chowder, Total cook time: 45 minutes
Ingredients: One medium onion, 5 cloves of garlic, 3 tablespoons butter, 3 medium/large zucchini, 4 cups low sodium vegetable broth, 1 teaspoon salt, 3 ears of fresh corn. Toppings for each soup: Fresh cracked pepper, 1 tablespoon toasted pine nuts, 1 tablespoon crumbled feta cheese, 1 tablespoon chopped basil leaves.
To start, roughly dice the onion and mince the garlic cloves. In a large pot on medium-high heat, add the onion, garlic, and butter to the pot and cook until the onion is soft and translucent - about 10 minutes. While the onion and garlic are cooking, chop the zucchini into one inch cubes (makes about 6.5 cups). When chopping the zucchini, focus more on making the pieces even in size rather than making beautiful cuts because they are going to get blended anyway!
Once the onions have fully cooked, add the chopped zucchini, low sodium vegetable broth, and salt to the pot and stir. Increase the heat to high and cook for 15 minutes, allowing the soup to slowly come to a simmer. While the soup is cooking, husk and remove the kernels from the corn (makes about 3 cups of corn).
Once the zucchini is bright green and soft, take the pot off of the heat and blend with an immersion blender or transfer in batches to a traditional blender* until the soup is fully blended and smooth. Return the pot back to the stove on medium-high heat and add the corn to the pot. Allow the corn to cook in the soup for about 5 minutes, or until the kernels are cooked but still have some crunch.
While the corn cooks, toast the pine nuts in a pan for 3-5 minutes on medium-high heat, crumble the feta, and chop the basil leaves. Pro Tip: When toasting the pine nuts, do not shake or stir them around in the pan. When heating the pine nuts, their oils are released and when you shake the pan, their oils rub off onto the pan instead of staying on the nut. You will know the pine nuts have toasted when they become fragrant and make a slight sizzling sound.
Once the soup is ready, top each soup bowl with fresh cracked pepper, feta crumbles, toasted pine nuts, then basil.
Voilà! Your summer corn and zucchini chowder is ready to enjoy. Immediately!
Summer Corn & Zucchini Chowder
Simple and healthy chowder that celebrates summer's ingredients. This summer corn and zucchini chowder is topped with toasted pine nuts, crumbled feta cheese, and fresh chopped basil - all lighter note ingredients to keep you feeling refreshed while soaking up the last of the summer season.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 total cups 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 1 medium onion
- 5 cloves of garlic
- 3 tablespoons butter
- 3 medium/large zucchini
- 4 cups low sodium vegetable broth
- 1 teaspoon salt
- 3 ears of fresh corn
Topping Ingredients for Each Soup:
- fresh cracked pepper
- 1 tablespoon pine nuts
- 1 tablespoon crumbled feta cheese
- 1 tablespoon chopped or torn basil leaves
Instructions
- Roughly dice the onion and mince the garlic cloves. In a large pot on medium-high heat, add the onion, garlic, and butter to the pot and cook until the onion is soft and translucent - about 10 minutes. While the onion and garlic are cooking, chop the zucchini into one inch cubes (makes about 6.5 cups).
- Once the onions have fully cooked, add the chopped zucchini, vegetable broth, and salt to the pot and stir. Increase the heat to high and cook for 15 minutes, allowing the soup to slowly come to a simmer. While the soup is cooking, husk and remove the kernels from the corn (makes about 3 cups of corn).
- Once the zucchini is bright green and soft, take the pot off of the heat and blend with an immersion blender or transfer in batches to a traditional blender until the soup is fully blended and smooth. Return the pot back to the stove on medium-high heat and add the corn to the pot. Allow the corn to cook in the soup for about 5 minutes, or until the kernels are cooked but still have some crunch.
- While the corn cooks, toast the pine nuts in a pan for 3-5 minutes on medium-high heat, crumble the feta, and chop the basil leaves. Once the soup is ready, top each soup bowl with fresh cracked pepper, feta crumbles, toasted pine nuts, then basil. Enjoy immediately!
Notes
When toasting the pine nuts, do not shake or stir them around in the pan. When heating the pine nuts, their oils are released and when you shake the pan, their oils rub off onto the pan instead of staying on the nut. You will know the pine nuts have toasted when they become fragrant and make a slight sizzling sound.
Each 1 cup of soup has 1 ¼ servings of vegetables and a ¼ serving of dairy.
Nutrition
- Serving Size: 1 cup with toppings
- Calories: 187
- Sugar: 6 g
- Sodium: 415 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 19 g
Keywords: Zucchini chowder, Summer corn chowder, healthy chowder
Do you also have one foot still in summer and the other in fall? I know this healthy summer corn and zucchini chowder will keep your taste buds happy while gracefully transitioning into the cooler months. Send some cool autumn wind my way! This Arizona September has been extra toasty.
*The Amazon product linked on this page is the product I used to make this Summer Corn and Zucchini Chowder recipe. If you purchase this item through the Amazon affiliate link I have provided, I receive a small commission on the item purchased. This in no way influences the items I recommend or raises the price of the items for you. I only add items to my posts that I use and think you will love just as much and I do!
Lindsey says
Light and refreshing, the perfect soup for a warm summer day
★★★★★
Michele says
Couldn't agree more Lindsey. Thanks for giving my recipe a comment and rating!