Description
A refreshing and creamy chowder made with fresh summer corn and zucchini, perfect for warm weather.
Ingredients
Scale
- 4 ears of fresh corn, kernels removed
- 2 medium zucchinis, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Add diced zucchini and corn kernels, cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Stir in the heavy cream and season with salt and pepper.
- Blend the chowder until smooth, if desired, or leave it chunky.
- Serve hot, garnished with fresh basil.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Adjust the thickness of the chowder by adding more or less broth.
- This chowder can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Summer Corn and Zucchini Chowder, Corn Chowder, Zucchini Soup, Summer Recipes