Description
Delight in a bowl of Summer Fresh Corn and Zucchini Chowder, where sweet corn and tender zucchini come together in a creamy, vibrant dish. This chowder captures the essence of summer, making it an ideal choice for light lunches or cozy dinners. Easy to prepare and packed with flavor, it’s sure to impress at any gathering. Enjoy this comforting recipe that showcases fresh produce and brings sunshine to your table.
Ingredients
Scale
- 2 cups fresh sweet corn kernels (about 3 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)
- 1 tablespoon olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 2 tablespoons fresh basil or thyme, chopped
Instructions
- In a large pot over medium heat, add olive oil. Sauté the chopped onion and minced garlic until translucent.
- Add the diced zucchini and corn kernels, cooking for about 5 minutes until slightly softened.
- Pour in the vegetable broth and bring to a gentle simmer for 10 minutes.
- Reduce heat to low; stir in heavy cream, salt, pepper, and fresh herbs. Warm through without boiling.
- Optionally blend part of the chowder with an immersion blender for a smoother texture.
- Serve hot, garnishing with additional herbs or croutons alongside crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 340
- Sugar: 6g
- Sodium: 690mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 60mg