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Bowl of creamy Zucchini Corn Chowder with fresh corn and zucchini chunks

Zucchini Corn Chowder

A delightful and creamy soup featuring fresh zucchini and corn, perfect for warm days and satisfying as a light lunch or hearty dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium medium zucchinis, diced
  • 1 cup corn kernels (fresh or frozen)
  • 1 onion, chopped
  • 2 cloves garlic, minced
Liquids
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk Coconut milk for a dairy-free option.
Cooking Ingredients
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh herbs (like parsley or thyme) for garnish

Method
 

Preparation
  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.
Serving
  1. Serve hot, garnished with fresh herbs.

Notes

For a bit of spice, consider adding some red pepper flakes while sautéing the onions. Using fresh corn will enhance the flavor, but frozen corn is a great alternative. If you prefer a thicker chowder, blend a larger portion of the soup. This chowder pairs well with a slice of crusty bread or served with a light salad.