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.