Description
Indulge in the flavors of summer with this easy-to-make Summer Fresh Corn and Zucchini Chowder. Bursting with sweet corn, tender zucchini, and aromatic herbs, this creamy chowder is perfect for any occasion, whether served hot or cold. Ready in under 30 minutes, it’s a delightful way to enjoy seasonal produce while impressing family and friends with its vibrant colors and rich taste.
Ingredients
Scale
- 2 cups fresh corn kernels (about 4 ears of corn)
- 2 medium zucchini, diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent, then add minced garlic for about one minute.
- Stir in fresh corn and diced zucchini; cook for five minutes until slightly softened.
- Pour in vegetable broth and bring to a gentle simmer. Cook for another 10 minutes.
- Reduce heat and mix in heavy cream along with thyme and basil. Simmer gently for five more minutes.
- Season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 260
- Sugar: 6g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg