Description
Summer Fresh Corn and Zucchini Chowder is a delightful and vibrant dish that captures the essence of summer in every spoonful. This creamy chowder, brimming with sweet corn and tender zucchini, is perfect for warm days or cozy evenings. Ideal as an appetizer or main course, it combines fresh ingredients and aromatic herbs to create a meal that’s both comforting and refreshing. In just 40 minutes, you can whip up this crowd-pleaser that will impress your guests and make for wonderful leftovers too. With its versatility, you can customize the recipe by adding your favorite herbs or swapping out vegetables for a unique twist.
Ingredients
Scale
- 2 cups fresh corn kernels (about 4 ears)
- 2 medium zucchinis, diced
- 1 medium sweet onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Sauté the chopped onion and minced garlic in melted butter over medium heat until translucent (about 5 minutes).
- Add diced zucchini and corn; cook for about 7 minutes until slightly softened.
- Pour in vegetable broth and bring to a gentle simmer for around 10 minutes.
- Reduce heat to low; stir in heavy cream until warmed through (about 5 minutes).
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 330mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg