Savor the season with this summer corn and zucchini chowder recipe!

- Chef Steph's Recipes

INGREDIENTS:

• 4 cups fresh corn kernels (about 4 ears)
• 2 cups diced zucchini
• 1 cup diced potatoes
• 1 cup diced carrots
• 1 cup diced onions
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup vegetable stock
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper

DIRECTIONS: 

Sauté Vegetables:

1. In a large pot, heat olive oil over medium heat. Add diced onions, garlic, carrots, and potatoes.
2. Cook until vegetables are softened, about 5-7 minutes.

 Add Zucchini and Corn:

1. Stir in diced zucchini and corn kernels. Cook for an additional 5 minutes.
2. Add Broth and Simmer:
3. Pour in vegetable broth. Add thyme, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes.

Blend and Add stock:

1. Using an immersion blender, blend the chowder until partially smooth, leaving some chunks for texture.
2. Stir in the milk and cook for another 5 minutes.