Description
Summer Corn and Zucchini Chowder is a delightful, creamy soup that captures the essence of summer with its fresh ingredients and rich flavors. Bursting with sweet corn and tender zucchini, this chowder can be enjoyed hot or chilled, making it perfect for warm days. Whether shared at gatherings or savored solo, each spoonful brings a taste of nostalgia and joy.
Ingredients
Scale
- 4 ears fresh corn (kernels removed)
- 2 medium zucchinis (diced)
- 1 large yellow onion (chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons extra virgin olive oil
- Salt & pepper to taste
Instructions
- Chop the onion and zucchini into bite-sized pieces.
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent, about 5 minutes.
- Add minced garlic; cook for another minute until fragrant.
- Stir in zucchini and corn; cook for about 5 minutes until softened.
- Pour in vegetable broth, bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Stir in coconut milk and simmer for an additional 5 minutes.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg