Description

Summer Fresh Corn and Zucchini Chowder is a delightful dish that captures the essence of summer in every creamy spoonful. With sweet corn, tender zucchini, and aromatic herbs, this chowder is both comforting and refreshing. Perfect for warm days or cozy evenings, it’s a crowd-pleaser that can be enjoyed as a starter or main dish. Easy to prepare with fresh ingredients, this chowder delivers vibrant flavors that will have your family and friends asking for seconds.

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 herbs (basil or parsley) for garnish (optional)

Instructions

Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic; sauté until translucent (about 5 minutes).
Stir in the diced zucchini and corn; cook for about 7 minutes until slightly softened.
Pour in the vegetable broth and bring to a gentle simmer for around 10 minutes.
Reduce heat to low; add the heavy cream, stirring gently until warmed through (about 5 minutes).
Season with salt and pepper to taste.
Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 400mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 7g
Cholesterol: 60mg

Keywords: For added crunch, substitute zucchini with yellow squash or bell peppers. Consider blending half of the chowder for a creamy texture without using too much cream. Leftovers can be stored in an airtight container in the fridge for up to three days.