Best 6 Zucchini And Sweet Corn Chowder Recipes

ZUCCHINI AND SWEET CORN CHOWDER

Steps:

• In a casserole add oil or butter and sauté the onion, celery, and garlic, until they have a translucent color. Add corn kernels, zucchini, water and salt to taste, stir to mix all the ingredients and cover the casserole with a lid and cook for 10 more minutes or until the vegetables are soft.
• Pour half of the soup in a blender add the remaining ingredients and blend. Mix all together in the casserole until everything is well combined and let the soup sit for 10 minutes over low heat. Ready to serve Buen provecho!

ZUCCHINI, SWEET CORN SAUTE

Steps:

• Slice the zucchini in pieces about an eighth of an inch thick. Heat the oil in a large frying pan and saute the zucchini with the garlic and pepper over high heat, so that the zucchini browns but does not become mushy. Remove with a slotted spoon to a serving dish.
• Meanwhile, shave the kernels from the corn, using a sharp knife. Add the corn to the frying pan and cook for three minutes, stirring frequently. Remove the garlic from the pan and add the corn to the zucchini.
• Toss the vegetables together and season to taste with salt and pepper. Add the basil and toss. Serve hot or at room temperature.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

CORN CHOWDER WITH ZUCCHINI AND ORZO

Steps:

• In a medium saucepan, melt 1 tablespoon butter over medium-high. Add zucchini and saute until crisp-tender, 4 minutes. Stir in orzo and heat until warmed through. Transfer to a bowl and toss with scallion greens; season with salt and pepper.
• Melt remaining 1 tablespoon butter in saucepan over medium-high. Add scallion whites and saute until tender, 3 minutes. Add corn and cook until tender, 3 minutes. Add 3 cups water and corncobs and bring to a boil; reduce to a simmer and cook until chowder thickens slightly, about 8 minutes. Discard cobs and season with salt and pepper. In batches, fill a blender halfway with chowder and puree (use caution when blending hot liquids). Serve chowder topped with zucchini mixture.

ZUCCHINI & SWEET CORN SOUFFLE

Steps:

• Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with flour., Preheat oven to 350°. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 3-5 minutes or until crisp-tender; drain. Cool slightly. Cut corn from cobs and place in a large bowl., In a large skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Add to corn; stir in cheese., Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly., In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish. , Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.

ZUCCHINI GARDEN CHOWDER

Steps:

• In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. , Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.