Description
Summer Corn and Zucchini Chowder is a creamy, hearty soup that highlighttables, butter, heavy cream, and aromatic onion and garlic for maximum flavor. Perfect for weeknis sweet summer corn and tender zucchini in a velvety broth. This easy, quick recipe uses fresh vegeght dinners, lunch bowls, or potluck appetizers, the chowder delivers comforting texture and bright taste. Learn how to make it step‑by‑step and enjoy a nutritious, satisfying meal. Pair it with grilled corn for a sweetrich crunch.
Ingredients
Scale
- 4 cups fresh corn kernels
- 2 medium zucchinis, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Melt butter in a large pot over medium heat. Add onion and garlic, sauté until translucent.
- Add diced zucchini and cook for about 5 minutes until softened.
- Stir in corn kernels and vegetable broth; bring to a boil, then reduce to a simmer for 15 minutes.
- Stir in heavy cream, season with salt and pepper, and cook for an additional 5 minutes.
- Blend the chowder until smooth if desired, or leave it chunky. Garnish with fresh herbs and serve hot.
Notes
- For a smoother texture, use an immersion blender. Adjust seasoning at the end. Can be frozen for up to 2 months
- reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
Keywords: Summer Corn and Zucchini Chowder, summer soup recipe, corn zucchini chowder, easy chowder, creamy vegetable soup, quick summer meals, comforting soup recipe