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Summer Corn and Zucchini Chowder

A delicious, creamy soup that highlights fresh summer vegetables, featuring sweet corn and tender zucchini, perfect for warm weather.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 cups Fresh corn kernels
  • 2 medium Zucchini, 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 basil for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and garlic, and sauté until translucent.
  3. Stir in the diced zucchini and fresh corn, cooking for about 5 minutes.
  4. Pour in the vegetable broth and bring to a simmer.
  5. Cook for 15-20 minutes until the vegetables are tender.
  6. Using an immersion blender, blend the soup until creamy, leaving some chunks for texture.
  7. Stir in the heavy cream, and season with salt and pepper to taste.
  8. Serve hot, garnished with fresh basil.

Notes

Use fresh, in-season corn for the best sweetness and texture. For a twist, try substituting coconut oil for olive oil. Adjust seasonings to taste before serving.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 50mg

Keywords: corn chowder, zucchini soup, summer soup, vegetarian chowder, creamy soup