Description
This Summer Corn and Zucchini Chowder is a light and creamy soup perfect for warm days.
Ingredients
Scale
- 2 cups fresh corn kernels
- 2 medium zucchinis, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add zucchini and corn, cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream, salt, and pepper.
- Blend if desired for a creamy texture.
- Serve hot, garnished with fresh basil.
Notes
- Use fresh corn for the best flavor.
- Adjust consistency by adding more broth or cream.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 50mg
Keywords: Summer Corn and Zucchini Chowder, corn chowder, zucchini soup, summer soup