Ingredients
Scale
- 4 cups fresh corn, kernels removed
- 2 medium zucchinis, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Stir in the corn and zucchini, cook for about 5 minutes.
- Add vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream, season with salt and pepper, and cook for another 5 minutes.
Notes
- For a spicier kick, consider adding a chopped jalapeño.
- This chowder can be made a day ahead and reheated for deeper flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg