Go Back

Zucchini Corn Chowder

A comforting and nutritious chowder made with fresh zucchini, sweet corn, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, diced
  • 2 cups fresh corn kernels Fresh corn is best for flavor.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream Coconut milk can be used for a vegan version.
  • Salt and pepper to taste
  • Chives for garnish Adds flavor and color.

Method
 

Preparation
  1. Add the chopped onion and minced garlic to the pot and sauté for about 2-3 minutes until the onion is translucent.
  2. Stir in the diced zucchini and fresh corn kernels, cooking for an additional 5 minutes.
  3. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes.
  4. Lower the heat and stir in the heavy cream, allowing your chowder to heat through without boiling.
  5. Season with salt and pepper to taste. Ladle the chowder into bowls and garnish with fresh chives.

Notes

Store leftover chowder in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.