This summer vegetable chowder is loaded with summer vegetables like zucchini and corn. It’s simple to make and perfect for a summer soup!
As the months get warmer I love “summer soups”. Summer soups to me are soups that are either lighter in general or use summer vegetables. Corn is a summer vegetable that takes me back to my childhood. Our family friends would have a big 4th of July party and my grandpa’s best friend Neil would sit in the kitchen with TONS of cobs. He had this huge pan full of butter and salt he would roll the cobs in. It was delicious. Every time I eat corn on the cob I smile and think about camp.
While it’s not quite corn on the cob season yet it’s feeling more like summer. So to to kick of the warmer weather I wanted to make a soup loaded with veggies and some corn. I decided to whip up a summer vegetable chowder to satisfy my cravings.
Eat the rainbow
There is a phrase “eat the rainbow”. The concept is if you eat food from all different colors you get different nutrients. For example red vegetables are often loaded with Vitamin C, orange with Vitamin A and so on. Since we eat a ton of vegetables and fruits we inherently are eating the rainbow every day.
This summer vegetable chowder gives you the rainbow without even trying:
- Green – celery and zucchini
- Yellow – corn
- Orange – carrots
- White – onions and potatoes
All of the vegetables add a variety of nutrients plus taste good when they are all combined.
Putting it together
The soup comes together rather quickly. The hardest part honestly is chopping all the veggies. However there are a few things I do now to make my life easier:
- Use my food processor to dice veggies – I have linked it in several of my posts but this food processor is my absolute new favorite gadget. I think I use the dicing feature more than the regular blade. It makes the zucchini and potato uniform sizes in no time!
- If fresh corn isn’t in season or if you are in a time crunch use frozen corn
- Store bought broth – while I do try to make my own I always have store bought on hand
The veggies are sautéed up and then the broth and potatoes are added to cook. Once the potatoes are cooked the corn gets added at the end with a splash of heavy cream for a little sweetness you would expect in a chowder.
And that’s it! This summer vegetable chowder comes together quickly. Plus it’s even better the next day for leftovers. So if you are in the mood for a summer soup be sure to try this recipe out. Also remember, if you do try it be sure to share it, rate it and tag me on Instagram!Print