Description
A creamy and delicious chowder made with fresh corn and zucchini, perfect for summer.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium zucchinis, diced
- 4 cups fresh corn kernels (about 6 ears of corn)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 cup fresh basil, chopped
- Juice of 1 lime
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced zucchinis and corn kernels to the pot. Cook for about 5 minutes, stirring occasionally, until the zucchinis are slightly tender.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
- Stir in the heavy cream, salt, black pepper, smoked paprika, and half of the chopped basil. Simmer for another 5 minutes.
- Remove from heat and stir in the lime juice. Taste and adjust seasoning if necessary.
- Serve hot, garnished with the remaining basil.
Notes
- For a heartier chowder, add diced potatoes or cooked bacon.
- You can also substitute coconut milk for a dairy-free version.
- For added flavor, try incorporating a pinch of cayenne pepper for some heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg