End of Summer Corn and Zucchini Chowder
Oh hello end of summer. How did you get here already?
Sometime around the end of August, I get serious soup cravings. Pretty much as soon as the weather starts warming up in early spring, I get over soup. Like we break up for a few months while I chow down on Siracha Lime Chicken Salad, Pineapple Barbecue Burgers, and Caprese Zoodle Bowls with Chickpeas.
But then, the second there’s the slightest hint of chill in the air, I want all the soup right now. Like all of it.
And sometime towards the end of last week, poof summer was over. The 90 degree days and humidity disappeared. It’s been in the 70s during the day and the 50s at night. Not exactly artic weather but still after a summer of humidity, it feels refreshing and even bordering on nippy.
Soup weather for sure.
I go through this every August. Just like that: soup cravings hit hard. Last year when it hit, I made this super cheesy vegetarian corn chowder. This year, I added way more veggies because there are so many yummy summer things to put in a bowl of soup. All the veggies. In fact this end of summer corn and zucchini chowder has veggies in that you wouldn’t even expect: cauliflower, sweet potatoes, bell peppers, and sweet onions. It’s basically end of summer in soup form.
The great thing about this corn and zucchini chowder is it is super thick and really creamy from the blended cauliflower and sweet potatoes. The texture gives it a rich, decadent feeling, even though it is totally healthy. No butter or flour, which means you can pile on the cheese if you want to totally guilt free. And you roast all the veggies, even the corn on the cob. And we all know I love roasted corn on the cob.
And of course I pile it on. Because cheese.
This corn and zucchini chowder was the perfect end of summer dinner. Everyone ate it happily, including my meat loving husband and my picky toddler. Ok, so my picky toddler basically picked out the zucchini and corn and ate that but hey, veggies made it into her mouth. Winning, right? Something other than goldfish crackers and chocolate milk.
End of summer corn and zucchini chowder hides tons of veggies in it but packs tons of flavor. Perfect for cool end of summer nights.
For the base
- 1 red bell pepper
- 1 small head of cauliflower
- 1 large sweet onion
- 8 ounces of carrots
- 4 tablespoons of olive oil
- 8 cloves of garlic
- 1 tbs of chili powder
- 1 tsp of cumin
- salt and pepper to taste
- 6 cups of vegetable stock
- 1 cup of milk
Stir into the soup
- 3 ears of corn on the cob cooked, about 2 cups
- 1 red pepper
- 1 large zucchini
- Juice of 2 limes
- 1 cup of cheddar cheese
- cherry tomatoes, chopped
- avocado, chopped
- Preheat oven to 400 degrees. While the oven is preheating, chop all the veggies for the base into large pieces and peel the garlic cloves. Put all the veggies into a bowl and toss with olive oil and spices. Spoon evenly onto 2 cookie sheets sprayed with non stick spray. Roast for 30 minutes, flipping halfway through.
- After the veggies have roasted, add about a third of them into a blender along with 2 cups of veggie stock. Blend until smooth and pour into a bowl. Repeat 2 more times, blending all the roasted veggies and adding the blended stock mixture into a large soup pot. Stir in milk. Turn the heat under the pot to medium.
- After the milk has been added into the roasted veggie blend, chop the remaining vegetables into small pieces and remove the corn kernels from the cobs. Add to soup pot and let cook for about 10 minutes until the zucchini and pepper soften slightly. Stir in cheddar cheese and juice of 2 limes.
- Serve hot and garnish with additional cheese, cilantro, chopped tomatoes, and avocado if desired.
This soup reheats very well. Make a big batch and have leftovers for lunch all week.
- Category: dinner, soup
- Cuisine: American
- Serving Size: 6-8 servings