Description
Summer Corn and Zucchini Chowder is a creamy, comforting dish that captures the essence of summer in every spoonful. This vibrant chowder combines sweet corn and tender zucchini with aromatic herbs, making it perfect for warm days or cozy evenings. Easy to prepare, this versatile recipe can be enjoyed hot or chilled, making it an ideal choice for family gatherings or casual brunches. Experience the joy of fresh seasonal flavors with this delightful chowder that will have everyone asking for seconds!
Ingredients
Scale
- 4 ears fresh corn, kernels removed
- 2 medium zucchinis, diced
- 2 medium Yukon Gold potatoes, cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk)
- ½ cup fresh basil leaves, chopped
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent. Stir in minced garlic until fragrant.
- Add corn and diced potatoes; cook for about 5 minutes.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes until potatoes are tender.
- Stir in diced zucchini and chopped basil; simmer for another 5 minutes.
- Mix in heavy cream (or coconut milk) and warm through without boiling.
- Serve hot or chilled, garnished with additional basil if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg