Summer Corn and Zucchini Chowder
Summer Corn and Zucchini Chowder is a vibrant, creamy dish that captures the essence of sunny days. With fresh sweet corn and tender zucchini, this chowder is perfect for warm weather gatherings or cozy nights in. Each spoonful offers a delightful blend of flavors, transporting you to summer picnics filled with laughter and joy. Whether served hot or chilled, this recipe is sure to be a crowd-pleaser that showcases the best of seasonal produce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Soup
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 4 ears fresh sweet corn (kernels removed)
- 2 medium zucchinis (diced)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until fragrant, about 3 minutes.
- Add diced zucchini and corn; cook for an additional 5 minutes until softened.
- Pour in vegetable broth; season with salt and pepper. Bring to a gentle boil, then simmer for 10 minutes.
- Blend the mixture until smooth, leaving some chunks for texture.
- Stir in coconut milk and heat through for about 2 minutes.
- Serve in bowls, garnishing with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Consider adding herbs like thyme or basil for extra flavor. Substitute zucchini with yellow squash or include bell peppers for added crunch. Leftovers can be stored in an airtight container for up to three days.