Ingredients
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2 cups fresh corn kernels (about 4 ears)
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2 medium zucchinis, diced
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1 medium sweet onion, chopped
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3 cloves garlic, minced
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4 cups low-sodium vegetable broth
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1 cup heavy cream (or half-and-half for a lighter option)
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2 tbsp unsalted butter
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Salt and pepper to taste
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Fresh herbs (basil or parsley) for garnish (optional)
Instructions
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Melt butter in a large pot over medium heat.
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Add chopped onion and minced garlic. Sauté until onions turn soft and translucent, about 5 minutes.
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Stir in diced zucchini and fresh corn kernels. Cook for 7 minutes until slightly softened.
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Pour in the vegetable broth and stir gently. Bring to a simmer and cook for 10 minutes.
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Lower the heat and add the heavy cream or half-and-half. Stir slowly until well combined and warmed through, about 5 minutes. Do not boil.
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Taste and season with salt and pepper.
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Serve hot, garnished with fresh herbs if desired.
Notes
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For a creamier chowder, blend half of the soup before adding cream.
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You can substitute zucchini with yellow squash or bell peppers for variety.
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Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes