Summer Corn and Zucchini Chowder
Summer Corn and Zucchini Chowder is a delightful, creamy soup that celebrates the flavors of summer with fresh corn and tender zucchini. This vibrant dish combines sweet ingredients in a rich coconut milk broth, making it perfect for light summer meals or gatherings. Easy to prepare and visually appealing, each bowl evokes warmth and nostalgia, reminiscent of sunny afternoons spent with loved ones.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 ears fresh corn (kernels removed)
- 2 medium zucchinis (diced)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 can (14 oz) unsweetened coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Stir in diced zucchini and corn kernels; cook for about 5 minutes until the veggies begin to soften.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10-15 minutes to meld flavors.
- Add coconut milk and season with salt and pepper; simmer for another 5 minutes.
- For a creamier texture, blend part of the chowder using an immersion blender.
- Serve hot, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 7g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg