Cold Zucchini and Corn Chowder will become a new family favorite. This unique cold soup is hearty, healthy, and absolutely delicious!
The recipe for this delicious southwestern soup is perfect for late summer evenings. It’s meant to be served chilled, but if you can’t wait, serve it warm, by all means! It tastes great served with some fresh cornbread, a crunchy salad, or even a sweet drink!
How to Make Cold Zucchini and Corn Chowder
- Heat oil in a skillet.
- Sauté onion and garlic.
- Add bell pepper and sauté.
- Add water and remaining veggies—except corn.
- Bring to a boil, then simmer till tender.
- Add all remaining in gredients.
- Let cool and serve cold.
Full directions for how to make Cold Zucchini and Corn Chowder are in the printable recipe card below.
Cold Zucchini and Corn Chowder FAQs
How can I make my soup thicker?
If you’d like to give the soup a thicker base, you can scoop out 2 cups of the solid ingredients and puree them in a food processor, or simply insert an immersion blender into the soup pot and puree a portion of the soup. You can skip this step if you’d like to keep the soup brothy.
How long does this soup last?
This soup will last in the fridge for up to 1 week. Keep it stored in an airtight container. This soup is best served cold, so feel free to make it a day ahead of when it’s needed.
Here are more recipes for cold summer soups.
Recipe
Cold Zucchini and Corn Chowder
Ingredients
- 1 tbsp olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 large green bell pepper diced
- 7–8 cups zucchini diced
- 1 cup ripe tomato chopped
- 1 tsp ground cumin
- 1–1.5 cups cooked fresh corn kernels from 1–2 ears
- 1 cup rice milk or other nondairy milk, as needed for a medium-thick consistency
- dried hot red pepper flakes to taste
- salt and freshly ground pepper to taste
- ¼ cup fresh cilantro or parsley, minced, to taste
- 1 tbsp fresh oregano leaves
Instructions
- Heat the oil in a medium skillet.
- Add the onion and garlic, and sauté over medium heat until the onion is golden.
- Add the bell pepper and continue to sauté until tender-crisp.
- Add the chopped tomatoes, zucchini, and cumin. Add enough water to barely cover the vegetables.
- Bring to a gentle boil, then lower the heat and cover. Simmer gently until the zucchini is tender, about 6 minutes.
- Stir in the remaining ingredients.
- Let the soup stand off the heat for an hour or so to cool completely, then refrigerate and serve cold.
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