Creamy Corn & Zucchini Chowder: A Cozy, Fresh Summer-to-Fall Delight
This creamy corn and zucchini chowder is the perfect dish to transition from summer to fall. It’s cozy, fresh, and sure to please the whole family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh corn kernels
- 2 cups diced zucchini
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic; sauté until fragrant.
- Add the corn and zucchini; stir and cook for a few minutes.
- Pour in the vegetable broth and bring to a simmer.
- Reduce heat and stir in the heavy cream, salt, pepper, and paprika.
- Allow the chowder to simmer for about 15 minutes, stirring occasionally.
- Blend the chowder for a smoother texture, if desired, using an immersion blender.
Notes
- This chowder can be garnished with fresh herbs or croutons for extra texture.
- Adjust seasoning to taste after blending.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg