Description
Enjoy the refreshing and nutritious flavors of Summer Corn and Zucchini Chowder, a light and healthy summer soup packed with fresh seasonal vegetables. Perfect for hot days, this easy-to-make dish is ideal for a quick lunch or dinner that embodies the freshness of summer.
Ingredients
Scale
- 2 cups fresh sweet corn kernels
- 2 medium zucchinis, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup milk (or almond milk for vegan option)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- A pinch of red pepper flakes for a subtle heat (optional)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Toss in the diced zucchinis and sweet corn kernels. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in the vegetable broth and milk, stirring well. Bring the mixture to a gentle simmer. Let it cook uncovered for about 10-15 minutes until the zucchinis are tender.
- If desired, use an immersion blender to puree part of the soup for a smooth, velvety texture. For a chunkier chowder, serve as is.
- Garnish with fresh basil or parsley and a sprinkle of red pepper flakes. Serve hot.
Notes
- Use fresh summer corn and zucchini for maximum flavor and nutrients.
- Adjust seasoning with red pepper flakes or herbs to taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or microwave, adding a splash of milk if needed to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150 Kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 3mg