Summer Fresh Corn and Zucchini Chowder
Enjoy vibrant flavors with this easy-to-make Summer Fresh Corn and Zucchini Chowder. Perfect for warm days; try it now!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves about 6 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
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)
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh herbs (basil or parsley) for garnish
Instructions
- In a large pot over medium heat, melt the butter. 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, bringing it 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.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg