Description
A creamy, comforting chowder bursting with sweet corn and tender zucchini, perfect for warm summer days.
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 2 medium zucchinis, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (like basil or thyme) for garnish
Instructions
- Prep your veggies: Start by having all your ingredients prepped and ready to go.
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat, add the onions, and sauté for 3-4 minutes until translucent.
- Add the garlic: Throw in the minced garlic and sauté for another minute until fragrant.
- In with the zucchini: Toss in the diced zucchini and cook for about 5 minutes, stirring occasionally.
- Corn, corn, corn: Add in the corn kernels and stir everything together.
- Pour in the broth: Add the vegetable broth and bring to a gentle simmer, cooking for 10-15 minutes.
- Cream it up: Lower the heat and stir in the heavy cream or coconut milk gently.
- Final touches: Taste and adjust the seasoning, then add your fresh herbs.
- Serve it up: Ladle the chowder into bowls and garnish with fresh herbs or a drizzle of cream.
Notes
This chowder is perfect for make-ahead meals; it gets better the next day! Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: chowder, summer recipe, corn, zucchini, vegetarian soup