Description
A comforting and creamy chowder made with fresh summer corn and zucchini, showcasing the essence of seasonal produce.
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 2 medium zucchinis, diced
- 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 basil or parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until the onion is translucent.
- Stir in the corn and zucchini, and cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree part of the chowder for a creamy texture, leaving some chunks.
- Stir in the heavy cream or coconut milk, and season with salt and pepper.
- Serve hot, garnished with fresh basil or parsley.
Notes
For a heartier meal, consider adding cooked beans or shredded rotisserie chicken. Fresh herbs like thyme or dill can further enhance the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: chowder, corn, zucchini, summer, soup, vegetarian