Description
Summer Fresh Corn and Zucchini Chowder is the perfect way to savor the flavors of summer! This vibrant, creamy chowder combines sweet corn and tender zucchini for a refreshing dish that’s sure to impress. Ideal for warm evenings or cozy gatherings, it’s easy to prepare and can be enjoyed hot or cold. Serve this delightful chowder with fresh herbs or croutons for an extra touch of flavor!
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 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 half-and-half)
- 2 tsp fresh thyme leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes).
- Stir in minced garlic and thyme; cook until fragrant (about 1 minute).
- Add corn kernels and diced zucchini; stir occasionally until zucchini softens (3–4 minutes).
- Pour in vegetable broth and simmer gently for 10 minutes.
- Add heavy cream, salt, and pepper; simmer for an additional 5 minutes.
- For a creamier texture, blend with an immersion blender until smooth, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 7g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Enhance flavor with additional herbs like basil or dill. For a dairy-free version, substitute coconut milk. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.