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Bowl of vibrant summer vegetable chowder with fresh herbs and colorful veggies

Summer Vegetable Chowder

A creamy and rich chowder filled with vibrant seasonal vegetables, perfect for busy weeknights and comforting dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups corn kernels (fresh or frozen)
  • 1 cup diced potatoes
  • 1 cup chopped zucchini
  • 1 cup diced bell peppers
  • 1 cup diced onions
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 cloves garlic (minced)
  • Salt and pepper to taste
  • Olive oil For sautéing
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onions and garlic, sautéing them until they become fragrant and translucent.
  2. Toss in the diced potatoes, chopped zucchini, and bell peppers. Stir for a few minutes before adding the corn kernels.
  3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender.
  4. Stir in the coconut milk and season with salt and pepper to taste. Allow it to warm through for an additional 5 minutes.
  5. For a finishing touch, garnish with fresh herbs before serving.

Notes

Make sure to cut the vegetables into similar sizes for even cooking. Avoid overcooking the corn; it should remain sweet and crunchy. For an extra burst of flavor, consider adding a pinch of smoked paprika or chili flakes.