Description
A simple, fresh chowder featuring summer corn and zucchini.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups fresh corn kernels
- 2 medium zucchini, diced
- 1 cup half-and-half or milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and celery; cook until soft, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Pour in vegetable broth. Bring to a simmer.
- Add corn and zucchini. Cook until vegetables are tender, about 10 minutes.
- Reduce heat to low. Stir in half-and-half. Heat through, but do not boil.
- Season with salt and pepper.
- Ladle into bowls and garnish with fresh parsley.
Notes
- For a thicker chowder, mash about 1 cup of the cooked vegetables against the side of the pot before adding the half-and-half.
- You can substitute chicken broth for vegetable broth if desired.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8
- Sodium: 550
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 8
- Cholesterol: 25
Keywords: corn chowder, zucchini soup, summer soup, fresh vegetables, light soup