Description
Summer Corn and Zucchini Chowder is a delightful, creamy dish that captures the essence of summer in every spoonful. Bursting with sweet corn and tender zucchini, this chowder combines fresh flavors for a satisfying meal. Perfect for warm days or cozy dinners, it’s easy to prepare and can be enjoyed hot or cold. This recipe is sure to become a favorite for busy weeknights or leisurely weekend lunches.
Ingredients
Scale
- 4 ears fresh corn, kernels removed
- 2 medium zucchinis, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil. Add chopped onions and minced garlic; sauté until translucent (3-4 minutes).
- Stir in diced zucchini and corn; cook for another 5 minutes until they soften slightly.
- Pour in the vegetable broth; bring to a gentle simmer for about 10 minutes.
- Mix in coconut milk and season with salt and pepper; cook on low for another 5 minutes.
- Optional: For a smoother texture, blend half of the chowder using an immersion or traditional blender.
- Serve warm, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg