Description
A heartwarming chowder brimming with the sweet taste of summer corn and fresh garden veggies, perfect for cozying up on a sunny day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 zucchinis, diced
- 3 cups corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Sauté the onions in olive oil over medium heat until translucent—about 5 minutes.
- Add the minced garlic and sauté for about 1 minute.
- Introduce the diced zucchini and cook for 3-4 minutes.
- Stir in the corn kernels and combine for another 2-3 minutes.
- Pour the vegetable broth into the pot and bring to a gentle simmer.
- Simmer for about 15 minutes on low heat, adjusting seasoning with salt and pepper.
- Add heavy cream (or coconut milk) and warm through for another 5 minutes.
- Garnish with fresh basil or parsley before serving.
Notes
Great with toasted crusty bread or as a base for cheesy croutons!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg
Keywords: chowder, summer soup, vegetarian soup, corn, zucchini