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–+ servings

Summer Fresh Corn And Zucchini Chowder

This light and creamy chowder is a vibrant summer dish featuring fresh corn, tender zucchini, and aromatic herbs, perfect for warm weather dining.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups fresh corn kernels about 3-4 ears of corn
  • 2 medium zucchini cut into small cubes
  • 1 cup yellow onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk for a dairy-free version
  • 1 tablespoon olive oil for sautéing
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper adjust to taste
For the Garnish
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh chives chopped

Method
 

Prepare the Base
  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for 5 minutes until translucent.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the cubed zucchini and corn kernels to the pot, cooking for another 5 minutes.
  5. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
Finish the Chowder
  1. After the vegetables are tender, stir in the heavy cream and season with salt and pepper.
  2. Allow the chowder to heat through for about 5 minutes.
  3. Remove from heat and blend partially with an immersion blender for a creamy texture, leaving some chunks.
Serve
  1. Ladle the chowder into bowls and top with chopped basil and chives.
  2. Serve hot and enjoy your summer chowder!

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 3gSodium: 400mgFiber: 4gSugar: 8g

Notes

For a spicier version, add a pinch of red pepper flakes while sautéing the onions. You can also substitute the cream with a plant-based alternative for a lighter option.

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