Description

Zucchini corn chowder is a light and creamy soup that brings together the freshness of summer in every bowl. With tender zucchini, sweet corn, and aromatic garlic, this delightful dish is perfect for any occasion—whether as a hearty main course or a comforting side. Easy to prepare and customizable to fit various dietary needs, this chowder offers warmth and flavor that will brighten your day. Enjoy it on chilly evenings or during sunny afternoons for a burst of seasonal delight.

Ingredients

Scale

2 medium zucchinis, diced
2 cups sweet corn kernels (fresh or frozen)
1 medium onion, diced
2 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup coconut milk
1 tablespoon olive oil

Instructions

In a large pot over medium heat, add olive oil and sauté the diced onion until translucent. Add minced garlic and cook for an additional minute.
Stir in the diced zucchini and cook for about 5 minutes until softened.
Add sweet corn kernels and mix well with the vegetables.
Pour in the vegetable broth and bring to a gentle simmer for about 10 minutes.
Reduce heat slightly, then stir in the coconut milk; let simmer for another 5 minutes.
Blend partially with an immersion blender or in batches using a countertop blender until creamy yet chunky.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 180
Sugar: 6g
Sodium: 380mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: Enhance flavors by adding fresh herbs like basil or cilantro. Substitute yellow squash for zucchini or include diced potatoes for extra heartiness. Store leftovers in an airtight container in the refrigerator for up to three days.