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Summer Corn and Zucchini Chowder

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A creamy and comforting chowder packed with fresh corn and zucchini, perfect for warm summer days.

Ingredients

Scale
  • 2 cups corn (fresh or frozen)
  • 2 medium zucchinis, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh herbs (optional, for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and garlic, sautéing until the onion is translucent.
  3. Stir in the diced zucchini and cook for a few minutes until tender.
  4. Add in the corn and vegetable broth, bringing the mixture to a simmer.
  5. Let it cook for about 10-15 minutes until everything is soft.
  6. If you prefer a smoother texture, blend the chowder using an immersion blender or regular blender.
  7. Stir in the heavy cream and season with salt and pepper to taste.
  8. Serve hot, garnished with fresh herbs if desired.

Notes

For a lighter option, consider swapping heavy cream with coconut milk. Fresh herbs like basil or parsley can really elevate the dish’s flavor.

Find it online: https://www.zaynkitchen.com/summer-corn-zucchini-chowder-recipe/