Description
Summer Corn and Zucchini Chowder is a delightful, creamy dish that captures the essence of summer in every spoonful. Combining fresh corn, tender zucchini, and aromatic garlic, this chowder is not only comforting but also a vibrant addition to any warm-weather gathering. Whether enjoyed as a light lunch or dinner, paired with crusty bread for dipping, it’s sure to bring joy to your table.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears)
- 2 medium zucchinis, diced
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil. Add chopped onions and minced garlic; sauté until fragrant (about 2 minutes).
- Stir in diced zucchini and cook for an additional 5 minutes until slightly softened.
- Add fresh corn kernels to the pot; cook for an additional 3 minutes.
- Pour in vegetable broth; bring to a gentle simmer and let bubble for about 10 minutes.
- For a smoother texture, blend half of the chowder before returning it to the pot.
- Stir in heavy cream (or coconut milk), heat through without boiling, taste, and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 315
- Sugar: 5g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg