Description
This Summer Fresh Corn and Zucchini Chowder is a vibrant, creamy delight that captures the essence of summer in each spoonful. Bursting with sweet corn, tender zucchini, and aromatic herbs, this dish is perfect for warm days or cozy evenings. Quick to prepare and packed with flavor, it’s an ideal addition to picnics or family dinners, sure to leave everyone asking for seconds.
Ingredients
Scale
- 4 cups fresh corn kernels (about 5–6 ears)
- 2 medium zucchinis, diced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil or thyme, chopped
- Salt and pepper to taste
Instructions
- Prepare the vegetables by shucking the corn and dicing the zucchinis. Chop the onion and mince the garlic.
- In a large pot over medium heat, add olive oil. Sauté onions until translucent.
- Stir in the zucchini and cook until slightly tender.
- Add corn and cook for an additional 5 minutes.
- Pour in vegetable broth and coconut milk; bring to a gentle simmer.
- Season with salt, pepper, and fresh herbs. Adjust seasoning to taste.
- Simmer for about 10 minutes until heated through. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg