End of Summer Corn and Zucchini Chowder
Oh hello end of summer. How did you get here already?
End of Summer Corn and Zucchini Chowder
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.
End of Summer Corn and Zucchini Chowder
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.
End of Summer Corn and Zucchini Chowder
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.
End of Summer Corn and Zucchini Chowder
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.
End of Summer Corn and Zucchini Chowder
And of course I pile it on. Because cheese.
End of Summer Corn and Zucchini Chowder
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
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
Description
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.
Ingredients
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
For garnish
- cherry tomatoes, chopped
- avocado, chopped
- cilantro
Instructions
- 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.
Notes
This soup reheats very well. Make a big batch and have leftovers for lunch all week.
- Category: dinner, soup
- Cuisine: American
Nutrition
- Serving Size: 6-8 servings
That looks so delicious. I will definitely be adding it to my list of meals to make for fall. Sometimes soup isn’t too filling, but this is loaded with yummy things!
Totally is.
This beautiful, flavorful chowder is a wonderful introduction to the fall season. As the weather becomes cooler I can imagine myself sitting in a comfy chair next to the fireplace enjoying a bowl of this zucchini corn chowder while turning the pages of a interesting book. Comforting, wholesome, delightful!
I imagine that same chair with a cozy blanket on my lap. Ahhhh perfect.
I just made a corn and zucchini pasta dish that was delicious! Now that the weather is turning cooler, I’m excited to try this soup! Thanks for the recipe.
Enjoy!
What a yummy soup! Makes me feel all warm inside just by looking at it. Pinning for later.
Thank you!
I’ve been searching for a good chowder. I don’t want summer to end but I love fall and a good chowder is the perfect way to welcome it!
I’m ready for the crisp nights and falling leaves but not ready to give up summer flavor!