Description
Zucchini corn chowder is a delightful and nutritious dish that brings the essence of summer into your kitchen. This light and creamy chowder combines the sweetness of fresh corn with tender zucchini, all simmered in a rich coconut milk base. Perfect for busy weeknights or family gatherings, this easy-to-make recipe is both satisfying and visually appealing. Topped with fresh herbs or crunchy croutons, each spoonful promises warmth and comfort.
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 by chopping zucchinis, finely slicing onion, and mincing garlic.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes). Add garlic and sauté for another minute.
- Add diced zucchini and corn to the pot; stir well and season with salt and pepper.
- Pour in vegetable broth until vegetables are covered (approximately 4 cups). Bring to a gentle boil, then reduce heat and simmer for about 10 minutes.
- Stir in coconut milk; let simmer for an additional 5 minutes.
- For a smoother texture, blend half the chowder using an immersion blender or transfer to a standard blender before returning to heat.
- Serve immediately, garnished with herbs or croutons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg