Zucchini Corn Chowder (Light and Creamy)
Zucchini Corn Chowder (Light and Creamy) is a delightful dish that captures the essence of summer with its vibrant flavors and comforting texture. This easy-to-make chowder combines the sweetness of fresh corn and tender zucchini in a rich coconut milk base, making it perfect for busy weeknights or family gatherings. Each spoonful offers warmth and satisfaction, making it a beloved choice among family and friends. Not only is this chowder visually appealing, but it’s also packed with nutrients, ensuring a wholesome meal that everyone will enjoy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 2 medium zucchinis, diced
- 2 cups fresh corn kernels (about 4 ears)
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Dice the zucchinis, chop the onion, and mince the garlic.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic for an additional minute.
- Add zucchini and corn to the pot; season with salt and pepper. Stir well.
- Pour in vegetable broth, covering vegetables completely. Bring to a boil, then reduce heat and let simmer for about 10 minutes.
- Stir in coconut milk and simmer for another five minutes to enhance creaminess.
- For a smoother texture, blend half of the chowder using an immersion blender or standard blender before returning it to heat.
- Serve immediately with optional garnishes like fresh herbs or croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 430mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg