Creamy Corn Zucchini Chowder – Easy, Cozy Recipe for Fall
Enjoy this creamy corn and zucchini chowder, a perfect blend of fresh ingredients that’s ideal for the transition from summer to fall.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh corn kernels
- 1 medium zucchini, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant.
- Add zucchini and corn; cook for a few minutes until slightly softened.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes.
- Stir in heavy cream, and season with salt and pepper. Cook for an additional 5 minutes.
- Serve hot, garnished with fresh herbs if desired.
Notes
- This chowder can be easily customized with different vegetables.
- Consider adding herbs like thyme or basil for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg