Corn and Zucchini Chowder
A creamy and comforting soup that highlights the freshness of summer produce, featuring sweet corn, tender zucchini, and hearty potatoes.
Ingredients
Vegetables
- 2 cups fresh corn Can substitute with frozen corn
- 2 medium zucchinis, diced Provides a great texture
- 1 cup diced potatoes Adds heartiness to the chowder
- 1 small onion, chopped
- 2 cloves garlic, minced Enhances flavor
Liquids
- 4 cups vegetable broth Use vegan broth for vegan option
- 1 cup heavy cream Substitute with coconut cream for dairy-free
Seasoning
- Salt and pepper to taste
- Fresh herbs for garnish (optional) Basil or parsley recommended
Instructions
Preparation
- In a large pot, sauté the onion and garlic until soft.
- Add the diced zucchinis and potatoes, and cook for 5 minutes.
Cooking
- Stir in the corn and vegetable broth, and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the heavy cream and season with salt and pepper.
Serving
- Serve hot, garnished with fresh herbs if desired.
Notes
Chowder can be served as a hearty main dish or a starter. Pair with crusty bread or a light salad. Leftovers can be stored in an airtight container in the refrigerator for up to three days.