Description

Indulge in a bowl of Summer Corn and Zucchini Chowder, a creamy and vibrant dish that captures the essence of summer. This delightful chowder combines sweet corn, tender zucchini, and aromatic garlic simmered in rich coconut milk for a comforting experience. It’s perfect for cozy dinners or casual brunches and is easy to make, making it an ideal addition to your meal rotation.

Ingredients

Scale

2 cups fresh corn kernels (about 3 ears of corn)
2 medium zucchinis (diced)
1 medium onion (diced)
3 cloves garlic (minced)
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Sauté diced onion for about 5 minutes until translucent; add minced garlic and cook for an additional minute.
Stir in diced zucchini and fresh corn; cook for 3-4 minutes until slightly softened.
Pour in vegetable broth and bring to a gentle simmer. Cook for about 10 minutes.
Mix in coconut milk and let simmer for another five minutes.
For a smoother texture, blend part of the chowder using an immersion blender or transfer half to a blender before returning it to the pot.
Serve hot, garnished with fresh herbs if desired, alongside crusty bread.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 180
Sugar: 4g
Sodium: 320mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: - Substitute zucchini with yellow squash or add diced potatoes for heartiness. - Enhance flavor with smoked paprika or fresh herbs like basil or cilantro. - Store leftovers in an airtight container for up to three days; reheat gently on the stove.