Description
Zucchini Corn Chowder Fall Soup is the ultimate comfort food for cool autumn evenings. This creamy, vibrant soup combines fresh zucchini and sweet corn for a delightful taste that warms the soul. Perfect for family gatherings or cozy nights in, this dish embodies the flavors of fall with every spoonful. Easy to prepare and customizable with your favorite veggies, it’s a nourishing meal that everyone will love.
Ingredients
Scale
- 2 medium zucchinis, chopped
- 1 cup sweet corn kernels (fresh or frozen)
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Sliced green onions for garnish
Instructions
- Prep your veggies: Wash and chop zucchini into bite-sized pieces. Dice onion and mince garlic.
- Sauté aromatics: In a large pot over medium heat, add olive oil. Sauté onion until translucent; add minced garlic and cook until fragrant (about 1 minute).
- Add zucchini & corn: Stir in chopped zucchini and corn kernels, cooking for about 5 minutes.
- Pour in broth & coconut milk: Add vegetable broth and coconut milk; stir gently to combine. Bring to a simmer over medium-high heat.
- Season & simmer: Season with salt and pepper, reduce heat to low, and simmer for 20 minutes.
- Blend & garnish: For extra creaminess, blend half of the soup using an immersion blender before returning it to the pot. Serve hot, garnished with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 3g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg