Description
A silky, seasonal soup made with summer corn, roasted vegetables, and zucchini. This smooth and velvety chowder balances smoky depth with crisp sweetness while being dairy-rich and alcohol-free.
Ingredients
1 Tbsp butter
1 cup chopped onion
2 ribs celery (1/2 cup finely chopped)
1 medium carrot (1/3 cup diced)
2 cloves garlic (minced or pressed)
1/2 tsp thyme (dried or fresh)
2 medium potatoes (diced into 1/2-inch cubes)
4 cups water or vegetable stock
1 bay leaf
4 ears corn (fresh, kernels removed)
1 medium zucchini (1 1/2 cups diced)
1 cup half and half or full-fat milk
Salt and pepper to taste
Parsley (garnish)
Cayenne pepper (optional)
Instructions
Preheat oven to 400°F (200°C). Toss corn with a bit of the butter and a pinch of salt, and roast for 20 minutes or until slightly charred.
In a large pot, melt remaining butter over medium heat. Add onion, celery, and carrot; sauté for 5 minutes
Add garlic, thyme, and potatoes. Stir and cook for 3-5 minutes
Pour in water or vegetable broth, season with salt and pepper, add bay leaf, and bring to a boil
Reduce heat and simmer for 15 minutes or until the potatoes are tender.
Stir in roasted corn and zucchini. Cook for another 5 minutes
Remove bay leaf. Use an immersion blender to puree half the soup mixture until smooth. Stir in half and half, and season again to taste.
Garnish with fresh parsley or cayenne pepper if using.
Notes
For a richer flavor, use vegetable stock in place of water.
You can substitute the zucchini with butternut squash for a different texture.
Leftovers can be stored in the refrigerator for up to 3 days.
This recipe can be double-batched for larger gatherings.
- Prep Time: 15
- Cook Time: 40
- Category: Trend Recipes
- Method: Stirring and blending
- Cuisine: American