Description

Summer Corn and Zucchini Chowder is a vibrant, creamy soup that embodies the essence of summer with its fresh corn and tender zucchini. Each bowl is a delightful combination of flavors and textures, making it perfect for warm days or cozy evenings. This easy-to-make dish not only satisfies your taste buds but also adds a colorful touch to your dining table. Enjoy it as a light lunch or dinner alongside crusty bread, and savor the taste of summer in every spoonful.

Ingredients

Scale

4 ears fresh corn, kernels removed
1 medium zucchini, diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 can (13.5 oz) coconut milk
2 tablespoons olive oil
2 teaspoons fresh thyme (or 1 teaspoon dried)

Instructions

In a large pot over medium heat, warm olive oil. Add onions and sauté until translucent. Stir in minced garlic and cook until fragrant.
Add diced zucchini to the pot and cook for about 5 minutes until slightly softened.
Mix in corn and vegetable broth; bring to a gentle boil while stirring occasionally.
Pour in coconut milk and reduce heat to low. Allow to simmer for 10 minutes.
Season with thyme, salt, and pepper to taste.
Serve hot, pairing with crusty bread if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 4g
Sodium: 360mg
Fat: 12g
Saturated Fat: 9g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: - For added flavor, consider tossing in fresh herbs like basil or cilantro. - Swap zucchini for yellow squash or add bell peppers for variation. - To thicken the chowder, blend a portion before serving.