Summer Corn Chowder with Zucchini and Carrots

Summer Corn Chowder with Zucchini and Carrots

You're probably thinking, soup in Summer, what's she thinking? Especially when it's stinking hot outside and it seems like the only appropriate foods to eat are salads, fruit, and ice cream, but hear me out.  The key to a good corn chowder, in my opinion, is the corn. When it's fresh off the cob, it's so crisp and juicy and sweet. Don't get me wrong, if you're really craving a corn chowder in the winter, by all means, use frozen, but from experience, you haven't really tried a corn chowder unless you had it during the months of August or September with fresh sweet corn off the cob and veggies from the garden.

I made this chowder a few weeks ago, never intending to share it on the blog for the very same reasons I just mentioned - soup in summer. But all things aside, Brent was like - you need to blog this corn chowder because it is the best thing I have ever eaten, which is what he always says when he really really likes something. So I took his word for it and made another batch today.

The soup is a combination of sweet, creamy, savory, and slightly spicy. I used fresh carrots, celery, zucchini, potatoes, and corn for the vegetables. The base of the soup is a vegetable broth and coconut milk. The soups thickness partly comes from the starch of the potatoes, and partly from the blending a few cups of soup at the end, and then adding it back. The addition of coconut milk gives a slight Thai taste. I have this coconut red curry chowder that I make from Red Fish Blue Fish in Victoria that uses coconut milk, and it is insanely delicious, so I thought I would use it in this recipe as well. Hope you enjoy!

print recipe

SUMMER CORN CHOWDER WITH ZUCCHINI, CARROTS, AND COCONUT MILK 

serves 6

prep time: 10 minutes

Ingredients

  • 2 tbsp butter
  • 1/2 sweet onion
  • 2 celery ribs, sliced
  • 1 medium carrot, sliced
  • 1 garlic clove, minced
  • 2 Russet potatoes, chopped
  • 6 cups vegetable broth
  • 1 bay leaf
  • 3 ears of corn, kernels removed
  • 1 zucchini, chopped
  • 1 cup coconut milk
Read the whole recipe on The Flourishing Foodie