Roasted Corn and Zucchini Chowder

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium zucchini, diced
• 3 cups fresh corn kernels (from about 4 ears)
• 3 cups vegetable broth
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Preheat oven to 400°F. Toss zucchini and corn with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes until tender.
2. 2 In a large pot, heat remaining olive oil over medium heat. Add onion and celery, cook until softened.
3. 3 Add roasted corn and zucchini to the pot along with vegetable broth, water, thyme, oregano, and smoked paprika.
4. 4 Bring to a simmer and cook for 10 minutes.
5. 5 Stir in heavy cream and season with salt and pepper to taste.
6. 6 Simmer gently for another 5 minutes without boiling.
7. 7 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Oven-safe baking sheet

Variations

• Add cooked, diced chicken for a non-vegetarian option.
• Stir in diced potatoes during simmering for extra heartiness.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.
• Use frozen corn if fresh isn't available.

Pairings

• Serve with a crisp Chardonnay or a hoppy IPA.

Nutrition

Tips

• For a smokier flavor, use smoked paprika. If you prefer a chunkier chowder, skip blending part of the soup.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese sandwiches for a hearty meal.

FAQ