There’s no denying the arrival of cooler weather in the great state of Michigan. I fought tooth and nail for a never ending summer but after a week of 80 degree temps and 100% humidity I think I can come to terms with fall’s approach.
A cold front moved through this weekend and the 60 degree temps we were left with feel exceptionally chilly. Consequently, I’m craving warm soup as of late. I can’t think of a better way to enjoy the flavors of this in-between season than with zucchini and corn chowder.
I’m charring the vegetables on the grill because char marks just make everything a little better. You can cook the vegetables in the same pot you make your soup in, but I’m taking advantage of our grill while we can still use it.
Once the corn, zucchini, and pepper are grilled I cook an onion in olive oil in a large pot. Half of the grilled vegetables go in the pot with the onions while the other half goes in the blender with chicken stock and milk. The mixture gets blended on high until it’s smooth then added to the pot with the onions and vegetables. To finish the soup, I add a large handful of parmesan cheese and half a cup of heavy cream. For serving, a few leaves of basil and tobasco to bring home that fresh summer flavor.
This soup is a perfect consolation for the turning temperature outside. Warm and decadent while still tasting like summer. If you’re like me and have a hard time with the transition from summer to fall, tell me your favorite way to cope in the comments below. I would love to hear your favorite things about fall, too! Do you have a favorite cider mill you go to? Or is there a meal you look forward to most? Let me know and be sure to sign up for email updates to keep up with the latest post at Daily Ciabatta.
Late Summer Grilled Zucchini and Corn Chowder
- 1 Large or 2 Small Zucchini
- 1 Large or 2 Small Summer Squash
- 1 Red Bell Pepper
- 3 Ears of Corn, Shucked (About 2 1/4 Cups of Kernels)
- 1 Tbsp Olive Oil
- 1 Medium Onion
- 2 Cups Chicken or Vegetable Stock
- 1 Cup Milk
- 1/2 Cup Heavy Cream
- 1/2 Cup Parmesan
- 1 Tsp Salt
- 1/2 Tsp Pepper
- Tobasco or Hot Sauce (For Serving)
- Basil (For Serving)
Set the burners on your grill to medium high heat or use a grill plate set over medium high. Slice the zucchini and squash into rounds about a quarter inch thick. Slice the bell pepper into quarters and remove the seeds and ribs. Place the zucchini, squash, pepper, and corn on the grill and cook for 4-5 minutes per side or until the sides start to develop char marks (if using kernels, roast them in a 400 degree oven for 15-20 minutes). Remove from the heat and set aside.
Heat a large pot over medium heat and add the olive oil. Place the onions in the pot and season with a pinch of salt. Allow the onions to cook for 5 minutes, stirring occasionally. Take half of the grilled vegetable blend and place in the pot with the onions and stir to combine. Add the other half to your blender. Pour the stock and milk in the blender and run it on high until smooth. You may need to add more chicken stock to thin it out if the mixture is too thick for your liking. Pour the mixture into the pot with the other vegetables. Season with salt and pepper. Allow the soup to simmer for 10-15 minutes. Remove from the heat and stir in the cream and parmesan. Top with tobasco and basil, serve, and enjoy!