Description
This Zucchini Corn Chowder recipe is a delightful summer soup that is creamy, flavorful, and comforting. Made with fresh zucchini, sweet corn, and a blend of seasonings, this chowder is perfect for a light yet satisfying meal.
Ingredients
Scale
Vegetable Chowder:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium zucchini, diced
- 2 cups corn kernels, fresh or frozen
- 1 medium potato, peeled and diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 3 cups vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Aromatics: Heat olive oil in a large pot. Sauté onion until softened, then add garlic.
- Add Vegetables: Stir in zucchini, corn, potato, thyme, paprika, salt, and pepper. Cook for 5 minutes.
- Cook Chowder: Pour in broth, simmer until potatoes are tender. Stir in milk, cream, and cheese. Simmer for 5 minutes.
- Blend Soup: Use immersion blender for creamy texture. Garnish with parsley.
Notes
- For a vegan version, use plant-based milk and omit the cheese or use a dairy-free alternative.
- Add a pinch of red pepper flakes for a touch of heat.
- Pairs perfectly with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 7g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg
