Description
A creamy and comforting chowder filled with fresh corn and zucchini, perfect for celebrating summer’s bounty.
Ingredients
Scale
- 2 cups fresh corn kernels
- 2 medium zucchinis, diced
- 1 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 for garnish, optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion becomes translucent.
- Stir in the diced zucchini and corn kernels, sautéing for about five minutes.
- Pour in the vegetable broth and bring it to a boil. Reduce heat and let it simmer for 15-20 minutes.
- Use an immersion blender to blend the chowder until smooth.
- Return the chowder to the pot, stir in the heavy cream or coconut milk, and season with salt and pepper.
- Allow it to simmer for an additional five minutes.
- Serve hot, garnished with fresh herbs if desired.
Notes
For a deeper flavor, roast the corn on the cob before adding. Use a pinch of red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg