Creamy corn chowder with zucchini, cauliflower and herbs creates the most epic summer soup you could dream up!
Soup in the summer? Yes, definitely yes!
This Creamy Corn Chowder has all of the summer flavors! It’s creamy and even has some hidden veggies in it. I don’t know too many children that run towards the cauliflower so I blended some up and added it to this chowder. Some extra cauliflower in their diets won’t hurt!
There have been plenty of cloudy/rainy days recently and this soup is absolutely perfect for those kinda days. I love grilling but I also love variety as in soup during the summer.
You gotta do you, right?!
I like soup in the summer and I also like finding ways to add boosts of nutrition to my recipes like this one! Sure, I like cookies, dessert, and the like but my body always feels so much better after I eat something that is packed with vitamins and minerals.
For this soup, I used fresh corn off the cob, zucchini, red onion, cauliflower all blended up, and red potatoes which give the soup its texture. The flavor comes from the Creole seasoning, parsley, pinch of thyme, and dill weed. All together, this amazing corn chowder is born!
It’s true I love change but I also love a routine like my hot morning coffee every day of the year. But why is it I am okay with eating the same lunch each day but I prefer supper to be something new and different? Weird, huh?!
I have tried getting myself to eat breakfast each day, but I just can’t get used to it. I only enjoy my coffee with a lil bit of milk in it or maybe it’s half a cup who knows? But give me soup (even in the summer) and I can get used to that especially when it’s packed with summer flavors.
The best part of making this soup was finding out Collin, my 6 year-old, loves it!!
And when I saw my husband refill his bowl I pretty much knew his thoughts on it! All he could say is “I can’t believe I’m loving vegetable soup.” Ahem no honey, it’s CORN CHOWDER! (We are in front of the kids ya know!)
Best Creamy Summer Corn Chowder
Ingredients
- 4 cobs of corn shucked and kernels removed from cob
- 1 small head cauliflower cut into small florets
- 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper divided
- 2 1/2 tablespoons olive oil divided
- 1/2 small red onion chopped
- 2 cloves garlic minced or pressed
- 1 lb red potatoes peeled and chopped (about 6 small)
- 2 teaspoons Creole seasoning
- 2 cans chicken broth
- 2 cups 1/2 n 1/2
- 1/4 cup packed fresh parsley chopped
- pinch of dried thyme
- 1 sprig fresh dill weed chopped
Instructions
- Preheat oven to 425℉.
- On a rimmed baking sheet, spread out cauliflower florets evenly. Drizzle 1 1/2 tablespoons olive oil over cauliflower and sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over the top. Mix up cauliflower until evenly coated with oil.
- Roast for 25 minutes, tossing pan halfway through roasting time. Then set aside 4-6 florets for garnishing soup.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped red onion and cook for 5-7 minutes until softened. Add garlic and cook for another minute.
- Add chicken broth to pot along with potatoes, corn, Creole seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Bring pot to a boil, reduce heat, and simmer for 20 minutes. Add zucchini while simmering.
- Meanwhile, cauliflower will finish roasting and it is time to add florets and 1/2 n 1/2 to a blender. Blend until mixture is smooth and creamy.
- Add cauliflower mixture to pot and continue to cook until warmed through, about 5 minutes.
- Add parsley, thyme, and dill and stir.
- When serving, top with roasted floret and a pinch of fresh parsley if desired.
More Delicious Soup Recipes
Instant Pot Veggie Soup with Tortellini
Healthy Chicken Enchilada Pot
Spicy Crab and Poblano Pepper Pot
