Description
A delicious and creamy chowder made with fresh corn and zucchini, perfect for summer.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears of corn)
- 2 medium zucchinis, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the diced zucchini and cook for another 5 minutes until slightly softened.
- Add the corn kernels, vegetable broth, salt, black pepper, smoked paprika, and cayenne pepper (if using) to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- After simmering, use an immersion blender to puree the chowder until smooth, or transfer half of the mixture to a blender and blend until smooth, then return it to the pot.
- Stir in the heavy cream and heat through for another 5 minutes. Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with coconut milk or a low-fat milk alternative.
- Add cooked bacon or diced ham for extra flavor and protein, or toss in some fresh herbs like thyme or basil for a different twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg