Description
Summer Corn and Zucchini Chowder is a creamy, comforting dish that captures the essence of summer with every spoonful. This delightful chowder combines sweet corn and tender zucchini, creating a vibrant meal perfect for busy weeknights or gatherings. Easy to prepare in under 40 minutes, it can be enjoyed warm or chilled and garnished with fresh herbs for an extra burst of flavor. Dive into this nourishing recipe that will have everyone coming back for seconds!
Ingredients
Scale
- 4 ears fresh corn, kernels removed (about 3 cups)
- 2 medium zucchini, sliced into half-moons
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep vegetables: Chop the onions, slice zucchini, and remove corn kernels.
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes).
- Add minced garlic; stir until fragrant (about 1 minute).
- Stir in zucchini; cook until slightly tender (about 3 minutes).
- Add corn and vegetable broth; bring to a gentle simmer for 10 minutes.
- Pour in coconut milk; heat through on low for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs or lemon juice if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg