Creamy fresh roasted corn zucchini chowder loaded with broccoli, spinach and parsley! This lightened up chowder is made with green goddess broth loaded with supper greens, vitamins, minerals and exploding with flavor!
This summer chowder is such a grey way to put all that fresh produce to good use and make a delicious corn chowder, one that is creamy and filled with veggies.
Having soup year round is totally a normal thing for us, yes even in the summer during those hot 4 months of glorious sunshine. During the summer we usually go for produce rich soups one that is lighter in carbs that way it fills us up and provides us with our daily intake of minerals and vitamins.
First we started by making the green goddess broth. In a soup pot sautee the shallots and broccoli along with some stock until the broccoli becomes tender. Gently wilt some spinach, parsley and basil, next add to a blender and puree until smooth.
To the same soup pot cook the celery with the jalapenos until they become soft. Add garlic, thyme, bay leaf and oregano and stir until the garlic becomes fragrant. Next add chopped zucchini and roasted corn. Season with salt and pepper and cook until for about 10 minutes. Discard the fresh herbs and add the green goddess to the soup pot.
To finish the soup, add 2-3 cups of the chowder to a blender and stir back into the mixture. Add heavy cream and spices. Serve with fresh heirloom tomatoes, sliced jalepenos, extra roasted corn and pea shoots.
1. Roast the corn on the grill turning every 5 minutes until charred. Set aside and cut the kernels off the husk.
2. In a medium soup pot, saute diced shallots in 2 tbsp olive oil over low heat until softened.
3. Add chopped broccoli and stock to the pot and bring to a simmer. Cook until broccoli is tender. Add Spinach, Parsley, and Basil to the soup and stir gently to wilt the spinach.
4. Transfer soup to a blender, puree until smooth. Set aside until chowder is ready
5. To the same stockpot, melt butter over medium heat, add celery, and half the chopped jalepeno. Cook until the celery begins to soften. Add garlic, thyme, fresh oregano and bay leaf. Stir until garlic becomes fragrant.
6. Add zucchini and corn (Save some corn for garnishing); season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
7. Discard the bay leaf and fresh oregano. Add in the green goddess mixture and stir until everything is incorporated. Transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add heavy cream and cook just until heated through. Season the chowder with salt and pepper.
8. Serve garnished with fresh chopped heirloom tomatoes, jalapenos, additional roasted corn chopped parsley or cilantro, fresh pea shoots, pepper and a lime wedge.