Description

Indulge in the essence of summer with this delightful Summer Fresh Corn and Zucchini Chowder. This creamy, vibrant dish combines sweet corn and tender zucchini, infused with aromatic herbs for a refreshing yet comforting experience. Perfect for warm evenings or cozy dinners, this chowder is versatile enough to be served hot or chilled. Enjoy a bowlful that captures the joy of sunny days with each spoonful!

Ingredients

Scale

4 cups fresh sweet corn (about 6 ears)
2 medium zucchinis, sliced into half-moons
1 large sweet onion, diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream
2 tablespoons fresh thyme, chopped
2 tablespoons fresh basil, chopped
Salt and pepper to taste

Instructions

Prep your veggies: Shuck corn and cut off the cob; slice zucchinis; dice the onion; mince garlic.
Sauté onions and garlic: In a large pot over medium heat, melt butter until bubbly. Add onions and sauté until translucent (about 5 minutes). Stir in garlic for an additional minute.
Add corn and zucchini: Stir in corn kernels and zucchini slices; cook until softened (about 5-7 minutes).
Pour in broth: Add vegetable broth along with salt and pepper. Bring to a gentle simmer for about 10 minutes.
Incorporate cream and herbs: Stir in heavy cream along with thyme and basil; let simmer for another 5 minutes until slightly thickened.
Taste test: Adjust seasoning as needed before serving warm or chilled.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 280
Sugar: 6g
Sodium: 400mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 6g
Cholesterol: 50mg

Keywords: For added heartiness, consider including diced potatoes or cooked bacon. To customize flavors, swap fresh herbs for dried ones or experiment with different seasonings. Store leftovers in an airtight container in the fridge for up to three days.