Summer Corn and Zucchini Chowder
A creamy, hearty chowder that highlights fresh summer produce like corn and zucchini, perfect for a cozy evening.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium zucchinis, diced
- 2 cups corn kernels (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (like basil or parsley) for garnish
Instructions
- Sauté the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
- Add the diced zucchinis and corn. Cook for another 5 minutes, stirring occasionally until the zucchini begins to soften.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
- Stir in the heavy cream or coconut milk. Season with salt and pepper to taste, warming through for about 2 minutes.
- Blend the chowder until desired texture is reached, either leaving it chunky or blending it smooth.
- Ladle the chowder into bowls and garnish with fresh herbs before serving.
Notes
Fresh corn enhances the flavor, but frozen kernels work well if fresh isn’t available. Substitute heavy cream with coconut milk for a dairy-free version.
Find it online: https://www.effortlessrecipe.com/summer-corn-zucchini-chowder/