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Corn and Zucchini Chowder: A Delicious Summer Delight!

Corn and Zucchini Chowder
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A creamy and flavorful chowder made with fresh corn and zucchini, perfect for summer.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 4 cups fresh corn kernels
  • 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 and pepper to taste
  • Fresh basil for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion and minced garlic, sauté until translucent.
  3. Add diced zucchini and corn kernels, cook for about 5 minutes.
  4. Pour in the vegetable broth and bring to a boil.
  5. Reduce heat and let simmer for 15 minutes.
  6. Stir in the heavy cream and season with salt and pepper.
  7. Blend the chowder until smooth, if desired, or leave it chunky.
  8. Serve hot, garnished with fresh basil.

Notes

  • For a vegan version, substitute heavy cream with coconut milk.
  • Adjust the thickness of the chowder by adding more or less broth.
  • This chowder can be stored in the refrigerator for up to 3 days.

Nutrition

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