Description
This Summer Fresh Corn and Zucchini Chowder is a delightful and nutritious soup that celebrates the flavors of the season. Packed with fresh vegetables and herbs, this vegetarian chowder is the perfect way to enjoy the bounty of summer produce in a comforting bowl of goodness.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 medium carrots, peeled and diced
Soup:
- 3 cups fresh corn kernels (about 4 ears)
- 2 small zucchinis, diced
- 1 medium Yukon gold potato, peeled and diced
- 4 cups vegetable broth
- 1 cup whole milk or dairy-free alternative
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Saute onion until softened. Add garlic, celery, and carrots, and cook until slightly tender.
- Cook the Soup: Add corn, zucchini, potato, broth, thyme, smoked paprika, salt, and pepper. Simmer until vegetables are cooked through. Stir in milk and blend partially for a creamy texture.
- Finish and Serve: Adjust seasoning, stir in parsley, and serve hot.
Notes
- You can use frozen corn if fresh is not available.
- For a spicy kick, add red pepper flakes.
- To make it vegan, opt for a plant-based milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 7g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
