Zucchini Corn Chowder Fall Soup
Zucchini Corn Chowder is a delightful and creamy fall soup that combines the sweetness of fresh corn with tender zucchini. This comforting dish not only warms your soul but also fills your kitchen with inviting aromas. Perfect for cozy evenings or lively gatherings, this chowder is simple to make yet impressive enough to share with loved ones. Enjoy it as a hearty main course or a vibrant starter that captures the essence of autumn in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 cups diced zucchini
- 1 cup fresh corn kernels (or frozen corn)
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup canned coconut milk
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
- Stir in the minced garlic and cook for an additional minute.
- Add the diced zucchini and corn; sauté for 3-4 minutes until slightly softened.
- Pour in the vegetable broth and bring to a gentle simmer.
- Stir in the coconut milk and continue simmering for another 5-10 minutes until flavors meld.
- Season with salt, pepper, and thyme before serving.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added heartiness, consider mixing in diced potatoes or crispy bacon bits. - To spice things up, add a pinch of cayenne pepper. - Store leftovers in an airtight container for up to four days; reheat gently on the stovetop.