Description
Summer Corn and Zucchini Chowder is a creamy, comforting dish that captures the essence of summer in every spoonful. With sweet corn and tender zucchini dancing together in a rich broth, this chowder is perfect for warm weather gatherings or cozy weeknight dinners. Easy to prepare and full of vibrant flavors, it pairs beautifully with crusty bread for a fulfilling meal that delights everyone at the table.
Ingredients
Scale
- 4 ears fresh corn, kernels removed
- 2 medium zucchini, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare your veggies: Husk the corn and remove kernels; dice zucchini; chop onion.
- Sauté aromatics: In a large pot, heat olive oil over medium heat; add onion and garlic until fragrant (about 2 minutes).
- Cook the veggies: Add diced zucchini and corn; stir for about 5 minutes.
- Add broth: Pour in vegetable broth; bring to a gentle boil and simmer for 10 minutes until tender.
- Creamy delight: Reduce heat; stir in cream and cook on low for another 3 minutes.
- Season it up: Taste and adjust seasoning with salt, pepper, or herbs as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg