Description
Experience the essence of summer with this vibrant Summer Corn and Zucchini Chowder. Bursting with sweet corn and tender zucchini, this creamy delight is not only easy to prepare but also a comforting dish that brings family together. Perfect for warm evenings, it captures the flavors of the season in every spoonful.
Ingredients
Scale
- 2 cups fresh corn kernels (about 3 ears)
- 2 medium zucchinis, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil. Sauté the chopped onion until translucent. Add minced garlic and cook briefly until fragrant.
- Stir in diced zucchini and fresh corn kernels. Cook for about 5 minutes until zucchini softens slightly.
- Add vegetable broth to the pot and bring to a gentle simmer for about 10 minutes.
- Reduce heat; stir in heavy cream along with thyme and red pepper flakes. Heat through for an additional 5 minutes without boiling.
- Season with salt and pepper to taste. Serve hot with crusty bread or garnish with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg