Summer Fresh Corn and Zucchini Chowder Recipe
This Summer Fresh Corn and Zucchini Chowder is a delightful blend of sweet corn, tender zucchini, and aromatic herbs in a creamy, comforting soup perfect for a light summer meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Fresh Corn and Zucchini Chowder:
- 4 cups fresh corn kernels (about 5 ears)
- 2 medium zucchinis, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 3-4 minutes.
- Cook Vegetables: Add diced zucchini, cook for 5 minutes until slightly tender. Stir in corn kernels and thyme.
- Add Broth: Pour in vegetable broth, bring to a boil. Simmer for 15 minutes.
- Puree Soup: Blend half of the soup for creaminess. Return to the pot.
- Finish Soup: Stir in heavy cream, season with salt and pepper. Heat through without boiling.
- Serve: Garnish with fresh parsley.
Notes
- For a dairy-free version, use coconut milk instead of heavy cream.
- Enhance protein by adding cooked bacon or shredded chicken.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
