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–+ servings

Zucchini Corn Chowder (Light and Creamy)

A light and creamy chowder made with fresh zucchini and sweet corn, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium zucchini diced
  • 2 cups corn fresh or frozen
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium potato peeled and diced
Liquids
  • 4 cups vegetable broth
  • 1 cup milk or plant-based milk
Seasonings
  • 1 teaspoon thyme dried
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Prepare the Vegetables
  1. In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
  2. Add the diced zucchini and potato, cooking for another 5 minutes.
  3. Stir in the corn, thyme, salt, and pepper.
Cook the Chowder
  1. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until the vegetables are tender.
  2. Using a blender, carefully blend the chowder until smooth, leaving some chunks for texture if desired.
  3. Return the blended chowder to the pot and stir in the milk. Heat through, adjusting seasoning as needed.
Serve
  1. Ladle the chowder into bowls and enjoy hot, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

For a spicier version, add a pinch of cayenne pepper or some diced jalapeños during cooking.

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