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–+ servings

Summer Corn and Zucchini Chowder

A creamy and refreshing chowder packed with sweet corn and tender zucchini, perfect for summer days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 ears fresh corn kernels removed
  • 2 medium zucchini diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium red bell pepper diced
Liquids
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk for a lighter option
Seasonings
  • 1 teaspoon dried thyme
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 tablespoon olive oil for sautéing
Garnish
  • 1/4 cup fresh basil chopped
  • 1/4 cup parmesan cheese grated

Method
 

Prepare the Vegetables
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic, diced red bell pepper, and zucchini. Cook for another 5 minutes until vegetables are tender.
Cook the Chowder
  1. Add corn kernels, vegetable broth, dried thyme, salt, and black pepper to the pot. Bring to a boil.
  2. Reduce heat and let simmer for 15 minutes.
  3. Using a blender, blend half of the chowder until smooth, then return it to the pot.
  4. Stir in the heavy cream and let it heat through for another 5 minutes.
Serve
  1. Ladle the chowder into bowls and garnish with fresh basil and grated parmesan cheese.
  2. Serve warm and enjoy!

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 10gFiber: 3gSugar: 5g

Notes

This chowder can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

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