Description

Experience the essence of summer with this creamy Summer Fresh Corn and Zucchini Chowder. Each spoonful is a delightful blend of sweet corn and tender zucchini, evoking memories of sunny days and backyard gatherings. This easy-to-make recipe highlights seasonal produce, making it perfect for a light meal or an elegant appetizer. Serve it warm and watch as your family gathers around for seconds!

Ingredients

Scale

4 cups fresh corn kernels (about 6 ears)
2 medium zucchinis, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream (or coconut milk for dairy-free)
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste

Instructions

Prepare ingredients: Finely dice onion and garlic, slice zucchini into half-moons, and remove corn kernels from cobs.
In a large pot over medium heat, warm olive oil. Sauté onions until translucent (about 5 minutes), then add garlic and cook until fragrant.
Stir in zucchini and corn; cook for another 5 minutes until tender.
Pour in vegetable broth, bring to a gentle boil. Reduce heat to low after boiling.
Slowly add heavy cream while stirring continuously; season with thyme, basil, salt, and pepper.
Simmer on low heat for 15-20 minutes until flavors meld together.
Serve warm garnished with fresh herbs or croutons.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Sautéing/Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 5g
Sodium: 620mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g
Cholesterol: 50mg

Keywords: Substitute zucchini with yellow squash or diced potatoes for extra heartiness. For added spice, mix in jalapeños or cayenne pepper during cooking.