Delightful Summer Fresh Corn and Zucchini Chowder Recipe
This delightful Summer Fresh Corn and Zucchini Chowder is a light and creamy soup perfect for warm weather. Loaded with fresh corn kernels, diced zucchinis, and aromatic herbs, this chowder is a comforting and flavorful dish that celebrates the bounty of summer produce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Corn and Zucchini Chowder:
- 2 cups fresh corn kernels (about 4 ears)
- 2 medium zucchinis, diced
- 1 medium sweet onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tbsp unsalted butter
- Salt and pepper to taste
Garnish:
- Fresh herbs (basil or parsley) for garnish (optional)
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic; sauté until translucent (about 5 minutes).
- Stir in the diced zucchini and corn; cook for about 7 minutes until slightly softened.
- Pour in the vegetable broth and bring to a gentle simmer for around 10 minutes.
- Reduce heat to low; add the heavy cream, stirring gently until warmed through (about 5 minutes).
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Summer, Corn, Zucchini, Chowder, Soup, Vegetarian
