Name: Summer Fresh Corn and Zucchini Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup heavy cream (or use half-and-half for a lighter version); 2 tablespoons unsalted butter; Salt and black pepper, to taste; 3 cloves garlic, finely minced; 2 medium zucchinis, diced; 4 cups low-sodium vegetable broth; 1 medium sweet onion, chopped; 2 cups fresh corn kernels (from about 4 ears); Fresh basil or parsley, chopped (optional, for garnish)

Description

Summer Fresh Corn and Zucchini Chowder is that dish, offering a delightful balance of fresh, sweet corn and tender zucchini, creating a soup that’s as nourishing as it is flavorful.

Ingredients

Scale

1 cup heavy cream (or use half-and-half for a lighter version)
2 tablespoons unsalted butter
Salt and black pepper, to taste
3 cloves garlic, finely minced
2 medium zucchinis, diced
4 cups low-sodium vegetable broth
1 medium sweet onion, chopped
2 cups fresh corn kernels (from about 4 ears)
Fresh basil or parsley, chopped (optional, for garnish)

Instructions

Begin by heating the unsalted butter in a large pot over medium heat. This sets the stage for sautéing the onion and garlic. Add the chopped onion and minced garlic, cooking for approximately 5 minutes until they become soft and fragrant, which helps to develop a deep, aromatic base for your chowder.
Introduce the diced zucchini and corn kernels to the pot. Stir them into the onion and garlic mixture, allowing the vegetables to cook for about 7 minutes. This step enhances the natural sweetness and tender texture, while melding the flavors together.
Pour in the low-sodium vegetable broth, bringing the mixture to a gentle simmer. Let it cook for around 10 minutes. This gives the vegetables time to infuse their flavors into the broth, creating a more complex taste profile.
Reduce the heat and pour in the heavy cream or half-and-half, stirring gently for 5 minutes to heat through without boiling. This step adds a creamy richness that complements the freshness of the vegetables beautifully.
Conclude by seasoning the chowder with salt and black pepper to taste. Ladle the hot soup into bowls, and for an added touch of flavor, garnish with chopped fresh basil or parsley if desired.

Notes

For a thicker texture, blend part of the soup using an immersion blender, leaving some vegetables intact for a rustic feel. Ensure the cream or half-and-half is warmed gently to maintain the soup’s creamy consistency without curdling.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup

Nutrition

Calories: 200 kcal
Sodium: 300 mg
Protein: 5 g