Description
A creamy, hearty chowder highlighting fresh corn and zucchini, perfect for summer evenings.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears)
- 1 medium onion, finely chopped
- 2 medium zucchini, diced
- 3 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh herbs (like basil or parsley) for garnish
Instructions
- Sauté the onions: In a large pot, melt the butter over medium heat. Add the onions and cook until they become translucent, around 5 minutes.
- Add zucchini and potatoes: Stir in the zucchini and potatoes, cooking for an additional 5 minutes until slightly softened.
- Incorporate corn and broth: Add the corn kernels and vegetable broth, bringing the mixture to a boil.
- Let it simmer: Reduce the heat and let the chowder gently simmer for about 15 minutes or until the potatoes are tender.
- Blend for creaminess: If you prefer a smoother texture, use an immersion blender to blend part of the soup.
- Add cream: Stir in the heavy cream, seasoning with salt and pepper to taste.
- Garnish and serve: Ladle into bowls, top with fresh herbs, and enjoy immediately.
Notes
Ensure your potatoes are evenly diced and season adequately to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg