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A bowl of hearty Zucchini Corn Chowder topped with fresh herbs.

Zucchini Corn Chowder

A delightful and creamy soup that combines fresh zucchini and corn, perfect for warm days and easy to prepare.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish, Soup
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, diced
  • 1 cup corn kernels (fresh or frozen) Fresh corn enhances flavor.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Use gluten-free broth for a gluten-free option.
  • 1 cup heavy cream or coconut milk Coconut milk serves as a dairy-free alternative.
  • 2 tablespoons olive oil For sautéing.
  • Salt and pepper to taste
  • Chopped fresh herbs (like parsley or thyme) for garnish

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
  2. Add the diced zucchini and corn, stirring for a few minutes.
  3. Pour in the vegetable broth and bring to a boil.
  4. Reduce heat and simmer for about 15-20 minutes until the zucchini is tender.
  5. Using an immersion blender, carefully blend the soup to your desired consistency (you can leave it slightly chunky or blend until smooth).
  6. Stir in the heavy cream or coconut milk, and season with salt and pepper.
  7. Serve hot, garnished with fresh herbs.

Notes

Store any leftover chowder in an airtight container in the refrigerator for up to three days. Reheat over medium heat, adding a splash of broth if too thick. For added flavor, consider adding red pepper flakes while sautéing the onions.