Description
Indulge in the vibrant flavors of summer with this easy-to-make Summer Fresh Corn and Zucchini Chowder. This creamy delight combines sweet corn and tender zucchini, delivering a burst of sunshine in every bite. Perfect for warm days, this chowder is not only visually appealing but also a crowd-pleaser at picnics and gatherings. Ready in just 30 minutes, it’s a go-to recipe for quick lunches or dinners.
Ingredients
Scale
- 2 cups fresh corn kernels (about 2 ears)
- 1 medium zucchini, diced
- 1 medium sweet onion, finely chopped
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 1 tsp fresh thyme leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep your veggies: Husk the corn and cut off the kernels, dice the zucchini, and chop the onion and garlic.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onions and cook until translucent (about 5 minutes).
- Add garlic & zucchini: Stir in garlic and zucchini; sauté for an additional 3 minutes until slightly softened.
- Pour in broth & corn: Add vegetable broth and fresh corn to the pot, bringing it to a gentle simmer while stirring occasionally.
- Incorporate cream & seasonings: Stir in cream or coconut milk along with thyme; let simmer for another 5 minutes until slightly thickened.
- Final touches & serve: Adjust seasoning with salt and pepper as needed. Ladle into bowls garnished with extra thyme.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg