Delightful Summer Fresh Corn and Zucchini Chowder Recipe
A comforting and creamy corn and zucchini chowder that captures the essence of summer with its fresh ingredients. This delightful soup is easy to make and perfect for a light yet satisfying meal.
- 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, melt the butter over medium heat. Add the chopped onion and minced garlic; sauté until translucent (about 5 minutes).
- Cook Vegetables: Stir in the diced zucchini and corn; cook for about 7 minutes until slightly softened.
- Add Broth: Pour in the vegetable broth and bring to a gentle simmer for around 10 minutes.
- Finish the Chowder: Reduce heat to low; add the heavy cream, stirring gently until warmed through (about 5 minutes).
- Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Corn Zucchini Chowder, Summer Soup, Fresh Corn Recipe, Vegetable Chowder
