Summer Fresh Corn and Zucchini Chowder
Summer Fresh Corn and Zucchini Chowder is a delightful, creamy dish that encapsulates the essence of summer in every spoonful. With the natural sweetness of fresh corn and the tender texture of zucchini, this chowder is both comforting and satisfying. It’s easy to make and perfect for weeknight dinners or special gatherings. The vibrant flavors and aromas create an unforgettable culinary experience that will leave everyone asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 4 cups fresh corn kernels (or frozen)
- 2 medium zucchinis, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons extra virgin olive oil
- Fresh herbs (basil or thyme), for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until translucent (about 5 minutes).
- Add sliced zucchini and corn; sauté for another 5-7 minutes until slightly softened.
- Pour in the vegetable broth; bring to a gentle simmer for about 15 minutes.
- Stir in the coconut milk until creamy; season with salt and pepper to taste.
- Just before serving, mix in chopped fresh herbs; cook for an additional minute.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For added heartiness, substitute zucchini with yellow squash or add diced potatoes. Blend half of the chowder for a creamier texture while keeping some whole ingredients for crunch. Store leftovers in an airtight container for up to three days; gently reheat on low to maintain creaminess.