Description
A creamy and hearty chowder made with fresh corn and zucchini.
Ingredients
Scale
- 4 cups corn kernels
- 2 medium zucchinis, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley 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, bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream, season with salt and pepper.
- Blend half of the chowder for a creamy texture, then mix back in.
- Serve hot, garnished with fresh parsley.
Notes
- Use fresh corn for the best flavor.
- Adjust seasoning to your preference.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Corn Zucchini Chowder, Vegetarian Soup, Creamy Chowder