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Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder: A Hearty Comfort Dish

A delicious and hearty chowder made with fresh summer corn and zucchini, perfect for a comforting meal.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 4 cups fresh corn kernels
  • 2 medium zucchinis, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
  2. Add zucchini and corn, cooking for about 5 minutes.
  3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
  4. Stir in heavy cream, salt, and spices, simmering for an additional 5 minutes.
  5. Blend half of the chowder for a creamy texture, then return it to the pot. Stir well and serve hot.

Notes

  • This chowder can be made vegan by using coconut milk instead of heavy cream.
  • Feel free to add other vegetables like bell peppers or carrots for extra flavor.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 50mg

Keywords: Summer Corn and Zucchini Chowder, Chowder, Comfort Food, Summer Recipes