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Bowl of Summer Corn and Zucchini Chowder garnished with herbs

Summer Corn and Zucchini Chowder

This easy, quick, and comforting Summer Corn and Zucchini Chowder is perfect for busy weeknights, highlighting fresh summer produce in a creamy blend.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh corn kernels (or frozen corn)
  • 1 medium zucchini, diced
  • 1 medium onion, chopped
  • 2 cups vegetable broth
  • 1 cup heavy cream (or coconut milk for a lighter option)
  • 2 cloves garlic, minced
  • to taste Salt and pepper
  • Fresh herbs for garnish (like parsley or chives)

Method
 

Preparation
  1. In a large pot over medium heat, sauté the chopped onion and minced garlic in a splash of oil until translucent.
  2. Add the diced zucchini and fresh corn, cooking for about 3-4 minutes until slightly tender.
  3. Pour in the vegetable broth and bring to a gentle boil.
  4. Reduce the heat and stir in the heavy cream. Let simmer for an additional 10 minutes.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh herbs.

Notes

For a smoother texture, blend a portion of the chowder before serving. Ensure your vegetables are chopped evenly for consistent cooking. If you prefer a thinner chowder, add more vegetable broth to your desired consistency.