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End of Summer Corn and Zucchini Chowder

End of Summer Corn and Zucchini Chowder


  • Author: Seasoned Sprinkles
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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