Print
Description
A light and creamy summer chowder packed with fresh corn and zucchini.
Ingredients
- 2 cups fresh corn kernels
- 1 medium zucchini, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup milk
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and garlic, cook until softened (3-4 minutes).
- Stir in zucchini and corn, cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add milk, salt, and pepper. Cook for 5 more minutes.
- Garnish with fresh parsley before serving.
Notes
- For thicker chowder, blend 1 cup of soup and stir back in.
- Add diced potatoes for extra heartiness.
- Store leftovers in refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American