cooking some

Corn Chowder with Zucchini and Cilantro

I gave this post the title of the recipe that inspired it, but really, I should have called it “four ways to screw up a single dish”:

  1. Misread ingredient #1, “3T olive oil, divided“, then dump the whole 3 tablespoons into the pot and wonder why you need so much oil.
  2. Decide you know better than to put the cilantro in at the beginning (pro tip: cilantro doesn’t like prolonged heat), so resolve to add it at the end. Realize that you will forget, and edit the instructions right away. Forget anyway.
  3. Ignore the direction to use “good” corn, and instead use the no-name stuff that’s been sitting in the freezer. Spend 20 minutes picking bits of cob (husk? fence-post?) out of your braces.
  4. Start three hours too early. Re-heat in the microwave at dinner time. Re-discover in the microwave at bed time.

But – BUT – in spite of (because of?) all that, it still turned out pretty tasty. Honestly, if I ever spin off a food-only blog, the tag line should be “fumbling towards gastronomy” (with apologies to Sarah McLaughlan).

And – AND – it was still good after a month in the freezer. I just had some for lunch today, that was the final test before posting.

So – SO – so, um… I was on a roll there, I felt like I should keep – KEEP – rolling. (I’m not saying it was a good idea.)

So (SO!) here’s the recipe. Many thanks to Chantal for the pin, to Ben and Birdy for their adaptation, and to the Ottawa Public Library for lending me the book with the original. I’d also like to thank the Academy, my parents, and the nice girl at the Loblaws who sold me the zucchini, but even I know when to shut up and just post the recipe already.

Most times.

Zucchini Corn Chowder with Cilantro
Recipe Type: soup
Author: Sasha Ramblyn
Adaptation of a recipe from “Local Flavors”, designed to use cut-your-own corn-off-the-cob. That may be in keeping with the “eat local” philosophy of the book, but is not in keeping with the “eat soon” philosophy of my kitchen. If you look at the predecessors, you will notice that my adaptations are all about cutting corners :).
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3-4 medium-sized zucchini, diced
  • 3 tablespoons minced garlic
  • 1 tsp salt
  • 5 cups chicken broth
  • 3 cups *good* frozen corn
  • 1 small bunch cilantro, chopped
  1. Heat the oil over medium-high heat, and sauté the onion, zucchini, cilantro, jalapeno, and garlic for about 10 minutes, until the vegetables are soft.
  2. Add the broth, salt, and corn. Bring to a boil and then simmer, uncovered, until the zucchini is completely soft (10-15 minutes). Remove from heat.
  3. Add cilantro, then puree the soup with an immersion blender, leaving it a bit chunky.
  4. Serve warm, or freeze for later.



    1. Thanks Finola! Sorry for the late reply, totally missed this (and it looks like a few others, too). It’s pretty tasty, just made another batch this weekend.

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