Zucchini and Corn Chowder

Name: Zucchini and Corn Chowder
Cook time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 15 g unsalted butter divided; 150 g yellow onion small dice; 100 g celery small dice; 4 g kosher salt divided, plus more to taste; 1 g black pepper freshly ground, divided; 12 g garlic minced; 20 g all-purpose flour for thickening; 960 ml vegetable stock unsalted if possible; 220 g russet potato peeled and cut into 1.5 cm dice; 2 g fresh thyme leaves picked from stems; 300 g zucchini cut into 1.5 cm dice; 250 g corn kernels fresh or thawed from frozen; 240 ml whole milk room temperature; 15 g unsalted butter divided; 4 g kosher salt divided, plus more to taste; 1 g black pepper freshly ground, divided; 8 g chives finely sliced

This American-style chowder keeps the zucchini and corn front and center while building body with potato, onion, and a milk finish. The vegetables stay visible and tender, and a small amount of flour gives the broth a gentle, spoon-coating thickness without turning it heavy.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

15 g unsalted butter divided
150 g yellow onion small dice
100 g celery small dice
4 g kosher salt divided, plus more to taste
1 g black pepper freshly ground, divided
12 g garlic minced
20 g all-purpose flour for thickening
960 ml vegetable stock unsalted if possible
220 g russet potato peeled and cut into 1.5 cm dice
2 g fresh thyme leaves picked from stems
300 g zucchini cut into 1.5 cm dice
250 g corn kernels fresh or thawed from frozen
240 ml whole milk room temperature
15 g unsalted butter divided
4 g kosher salt divided, plus more to taste
1 g black pepper freshly ground, divided
8 g chives finely sliced

Instructions

Set a large soup pot over medium heat. Add 15 g of the butter, then add the onion and celery with 4 g of the salt and 1 g of the pepper. Cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. The onion is translucent and the celery is tender.
Add the garlic and cook for 30 seconds, then sprinkle in the flour and stir for 1 minute so it coats the vegetables and loses its raw smell. The mixture looks evenly coated and smells lightly nutty, not floury.
Slowly pour in the stock while stirring to prevent lumps. Add the potato and thyme, then bring to a simmer. Cook until the potato is just tender, 10 to 12 minutes. The soup is gently simmering and the potato can be pierced with a fork with slight resistance.
Add the zucchini and corn. Simmer until the zucchini is tender but still holds its shape and the corn is hot and sweet, 6 to 8 minutes. The zucchini is tender and the corn tastes fully cooked.
Stir in the milk and the remaining 15 g of butter. Warm over low heat for 2 to 3 minutes; do not let the chowder boil. Taste and adjust with the remaining salt and pepper. The chowder is steaming hot, lightly thickened, and tastes balanced.
Ladle into bowls and finish with the chives. Each bowl has a visible green chive finish and a creamy, spoonable texture.