Now this is the perfect recipe for August, and it happened all by accident.  My sister had a ton of corn on the cob left over from my nephew’s party.  My parents had purchased zucchini from the Farmer’s Market the day before, and had thyme and tomatoes in their garden.  We put this all together with some household staples to create a delicious soup.  After a busy few days of parties and birthday cake, we all welcomed a fresh and healthy meal.

I was inspired by this recipe, which uses pureed corn and milk to create a creamy base without using cream.  I know that corn chowder typically includes potatoes, but we didn’t have any on hand and I don’t think you’ll miss them.  This soup is colorful and delicious just the way it is.

Corn and Zucchini Chowder

1 T olive oil
1 large Vidalia onion, peeled and chopped
2 large zucchini, chopped
7 c. corn kernels, divided
2 c. milk
4 c. vegetable broth, divided
1 T fresh thyme
1/2 t black pepper
Fresh tomatoes, chopped
Cheddar cheese, shredded

Heat the olive oil in the bottom of a large pot.  Add onion and zucchini, and saute for 10 minutes until softened and lightly brown.  In the meantime, add 4 cups of corn, milk, 2 cups broth, thyme, and black pepper to food processor and blend until smooth.  Add pureed mixture to pot, along with remaining 3 cups corn and 2 cups broth.  Simmer for 15-20 minutes until heated through.  Serve garnished with shredded cheddar and chopped tomatoes.

• Soups and Stews