Description

Zucchini corn chowder (light and creamy) is a delightful blend of fresh zucchini and sweet corn that offers a comforting warmth perfect for chilly evenings. This light yet creamy chowder captures the essence of summer gardens with every spoonful, making it an ideal dish to enjoy with crusty bread or a fresh salad. Easy to prepare and highly customizable, this recipe will quickly become a favorite in your home.

Ingredients

Scale

2 cups zucchini, diced
1 cup fresh corn kernels (or frozen)
1 cup heavy cream (or half-and-half)
4 cups vegetable broth
1 medium onion, diced
3 cloves garlic, minced
1 tsp fresh thyme, chopped
Salt and pepper to taste

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Instructions

Prepare the ingredients by dicing the zucchini, shucking the corn, and chopping the onion and garlic.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic until softened (about 3 minutes).
Add the zucchini and corn to the pot; cook for an additional 5 minutes until they begin to soften.
Pour in the vegetable broth, bringing it to a gentle simmer for about 10 minutes.
Use an immersion blender to purée part of the soup until smooth while leaving some chunks for texture.
Stir in the heavy cream, thyme, salt, and pepper; let simmer for another 5 minutes before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg