Description
Indulge in the fresh and comforting flavors of this Mouthwatering Summer Corn and Zucchini Chowder. A quick and easy recipe that captures the essence of the season.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 3 cups fresh corn kernels (about 4 ears)
– 2 medium zucchini, diced
– 4 cups vegetable broth
– 1 cup milk
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Chopped fresh parsley for garnish
Instructions
1. 1. In a large pot, heat the olive oil over medium heat.
2. 2. Add the onion and sauté for 5 minutes until translucent.
3. 3. Stir in the garlic and cook for 1 minute until fragrant.
4. 4. Add the corn, zucchini, vegetable broth, milk, and thyme. Bring to a boil.
5. 5. Reduce heat and simmer for 15-20 minutes, until vegetables are tender.
6. 6. Season with salt and pepper to taste.
7. 7. Serve hot, garnished with fresh parsley.
Notes
For a creamier chowder, blend a portion of the soup in a blender before returning to the pot. You can also add cooked diced potatoes or shredded chicken for extra heartiness.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American