Description
Summer Corn and Zucchini Chowder is a vibrant, creamy dish that captures the essence of summer in every spoonful. With sweet corn and tender zucchini, this chowder is not only easy to prepare but also perfect for any occasion, whether it’s a casual weeknight dinner or a festive gathering. Rich with fresh flavors and delightful textures, it brings joy to your table and warmth to your soul.
Ingredients
Scale
- 3 cups fresh corn (about 4 ears)
- 2 medium zucchinis, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter option)
- 2 tbsp fresh basil or thyme, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until translucent, about 5 minutes.
- Add diced zucchini and cook for an additional 5 minutes until slightly softened.
- Stir in corn and vegetable broth. Bring to a gentle simmer for about 10 minutes.
- Use an immersion blender to pulse the chowder until slightly smooth but still chunky.
- Stir in cream and fresh herbs; season with salt and pepper to taste.
- Serve hot, garnished with extra herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg