If you thought summer wasn’t soup season, this zucchini corn chowder will change your mind.
You’ve got zucchini everywhere, corn is fresh and delicious, so put them together into a summer soup! It may not sound like a warm weather go-to recipe, but once you taste it there is no going back. Pair it with easy-to-make homemade biscuits and dinner is served!
Lindsey Hargett shares how to make this zucchini corn chowder recipe light and fresh for summer. One aspect there is no wiggle room on: fresh corn. Do not substitute frozen – you’ll thank us later.
Zucchini Corn Chowder
- 2 tablespoons olive oil
- ½ large yellow onion, diced small (about 1 cup)
- 5 cloves of garlic, minced (about 2-3 tablespoons)
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme, or 2 teaspoons fresh thyme
- 1 medium or 2 small zucchini, diced
- 3 cups chicken broth
- 2 pounds of yellow potatoes (or russets- peel before using), chopped into 1” cubes
- 1 cup heavy cream
- 3 ears of fresh corn, husk removed and cut off the cob
- Shredded cheese, diced green onions, sliced jalapeno- optional, for topping
1. In a large soup pot, heat the oil over medium high heat. Stir in the onion and cook for 3
2. Add in the garlic, salt, pepper, thyme, and zucchini. Cook for another 3-5 minutes, or
until the zucchini is just starting to cook
3. Pour in the chicken broth. Add in the potatoes, stir to combine, then bring to a boil.
4. Turn the heat to low and simmer for 10 minutes, or until the potatoes start to soften.
5. If you have an immersion blender, pulse the chowder a few times to blend a small
amount of the pot, leaving plenty of the chowder unblended. If you’re using a blender,
remove half the soup and carefully pulse it a few times, then return back to the pan.
6. Stir in the heavy cream and corn, and cook for 5 minutes to soften the corn.
7. Top with cheese, green onions, and jalapeno, if desired.
Parmesan Chive Biscuits
- 2 cups all purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda¾ teaspoon salt
- 4 tablespoons unsalted butter, cold and cut into small cubes
- 1 ½ cups freshly shredded parmesan, divided
- ¼ cup minced chives, divided
- 1 cup buttermilk, cold
1. Preheat the oven to 425 degrees. Prepare a 9×13” baking pan by lining it with parchment
2. Whisk together the flour, baking powder, baking soda, and salt.
3. Using a pastry cutter (or your hands, but work fast!), blend in the butter to the flour
4. Stir in 1 cup of the fresh parmesan, and all the chives except 1 tablespoon.
5. Pour in the buttermilk, and stir together just until combined.
6. Sprinkle the countertop with flour, and place the dough on the flour. Sprinkle some flour
on the top of the dough, then gently press it down until you have a sheet about 1” thick.
7. Fold the dough over itself in half, then in half again. Press down again until you have a
1” thick sheet. This is what will give you thick, flakey layers!
8. Gently cut out your biscuit shapes using a cookie cutter, small cup, or jar lid. Place the
biscuits about 1” apart in the prepared baking pan. Top with extra parmesan and chives.
9. Bake for about 15 minutes, or until golden brown. Serve warm