This Roasted Summer Vegetable Chowder is a delicious and wholesome way to celebrate the bounties of summer produce. Combining the rich flavors of roasted vegetables like zucchini, corn, and bell peppers, this chowder is both hearty and comforting. The addition of a homemade basil oil drizzle elevates the dish, adding a fragrant and vibrant touch that perfectly complements the creamy base.
Perfect for a cozy dinner or as a delightful lunch option, this chowder is easy to prepare and showcases the vibrant colors and tastes of the season. Serve it warm with crusty bread for a complete meal that will leave everyone satisfied.
Ingredients
INGREDIENTS
- 2 cups zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup bell peppers, diced (any color)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
FOR THE BASIL OIL
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil
- Pinch of salt
Instructions
- Preheat your oven to 425°F (220°C).
- Spread the diced zucchini, corn, bell peppers, onion, and minced garlic on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for about 25 minutes, until they are tender and slightly caramelized.
- In a large pot, combine the roasted vegetables with the vegetable broth. Bring to a simmer over medium heat and cook for 10 minutes.
- Stir in the heavy cream and let the chowder simmer for another 5 minutes, stirring occasionally. Adjust seasoning as needed.
- While the chowder simmers, prepare the basil oil by blending fresh basil leaves, olive oil, and a pinch of salt in a small food processor until smooth.
- Serve the chowder warm, drizzled with basil oil and garnished with fresh basil leaves.
Notes
Tip: To enhance the flavor, consider adding a squeeze of lemon juice just before serving, which brightens the chowder beautifully.
For a lighter version, you can substitute half of the cream with vegetable broth without compromising on flavor. If you’re short on time, feel free to use frozen roasted vegetables instead of fresh. Keep in mind that fresh herbs can be replaced with dried, but the flavor won’t be as pronounced.
Store any leftover chowder in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth or water if it becomes too thick. This chowder also freezes well, making it a perfect make-ahead meal!
