27 Jul Cheesy Summer Corn Chowder
We have done a TON of traveling this summer.
We’ve been to the beach, to a family reunion in South Carolina, to visit my parents in Nashville, and to an adoption retreat in the Smokey Mountains. I’ve loved every trip we’ve been on for different reasons, but I’m thankful to finally be settling back in at home. Traveling with a 9-month-old is crazy… How much STUFF can you possibly need for such a tiny human?!
Another reason I’m glad to be home is for the home-cooked meals! At the start of vacation I’m always excited about eating at restaurants… even my guilty-pleasure McDonald’s Filet-O’-Fish for road trips. (Am I alone here?! Robert thinks I am the grossest person on the planet for eating fast food fish!) But after a few days, I start longing for a taste of home. And nothing says “welcome home” like a comforting bowl of soup.
I know, I know – it’s summer. Hot soup, really?!
But before you assume that I’ve completely lost my mind, consider the ingredients to this tasty summer chowder: fresh summer corn, zucchini, potatoes, and carrots! It’s like the local farmer’s market threw a party just for your tastebuds. (And, um… everything is better with cheese. Amiright?!)
This delicious chowder is thick and hearty without being heavy. You can make it with fresh corn off the cob or with sweet corn kernels from your freezer, whichever you prefer! And while you’re at it – stock up on some extra corn so you can also make some old-fashioned corn fritters. You’ll thank me for it!
- 1 small sweet onion, diced
- 1 cup carrots, diced
- 2 cups grated zucchini (with skin)
- 1 lb Yukon gold potatoes, diced
- 3 cups corn kernels
- 4 cups chicken broth
- 1 bay leaf
- ¼ tsp dried thyme
- 1 heaping Tbsp minced garlic
- 8 oz extra sharp cheddar, shredded
- 1 cup milk (I used 2%)
- fresh parsley, for garnish (optional)
- 1 Tbsp olive oil
- Heat olive oil in a large dutch oven or stockpot over medium-high heat. Add the onions and carrots and sauté until tender, about 4-5 minutes.
- Add the garlic and sauté for an additional 1-2 minutes, stirring continuously.
- Add the broth, bay leaf, thyme, and potatoes and bring to a boil. Cover, lower the heat and simmer for 15 minutes until potatoes are cooked through.
- Add the zucchini and 1.5 cups of corn and simmer an additional 5 minutes. Remove from heat and let cool slightly.
- Remove the bay leaf and transfer soup to a blender or food processor (in batches, if necessary) and pulse until smooth.
- Pour blended soup mixture back into the pot and return to medium heat.
- Warm milk (in a microwave-safe bowl) in the microwave for 1-2 minutes, then slowly pour into chowder and stir well. (This step prevents milk from curdling!) Bring chowder back to a simmer.
- Add remaining corn and shredded cheddar and melt/warm through, about 5 minutes, stirring occasionally.
- Serve topped with fresh parsley, if desired.
Adapted from Little Spice Jar.