Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Corn & Zucchini Chowder That Tastes Like Summer in a Bowl

Creamy Corn & Zucchini Chowder: A Wholesome Summer Delight

This creamy corn and zucchini chowder is a delightful summer dish that brings the season’s flavors into every bowl.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 4 ears fresh corn, kernels removed
  • 2 medium zucchinis, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste
  • Fresh basil for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onions and cook until translucent.
  2. Add garlic and cook for another minute.
  3. Add zucchini and corn, stirring to combine.
  4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
  5. Stir in the heavy cream and season with salt and pepper to taste.
  6. Blend the chowder for a creamy texture, if desired.
  7. Serve warm, garnished with fresh basil.

Notes

  • For a vegan version, substitute heavy cream with coconut milk.
  • Feel free to add other summer vegetables like bell peppers or tomatoes.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 5 grams
  • Sodium: 600 milligrams
  • Fat: 22 grams
  • Saturated Fat: 12 grams
  • Unsaturated Fat: 8 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 30 grams
  • Fiber: 4 grams
  • Protein: 6 grams
  • Cholesterol: 40 milligrams

Keywords: Creamy Corn, Zucchini, Chowder, Summer Recipe