Description

Indulge in the creamy, comforting goodness of this Corn & Zucchini Chowder. Made with fresh corn, tender zucchini, and a rich, flavorful broth, this 30-minute meal is perfect for busy weeknights.

Ingredients

– 2 tablespoons olive oil

– 1 onion, diced

– 3 cloves garlic, minced

– 2 cups fresh corn kernels (about 3 ears)

– 2 medium zucchini, diced

– 4 cups vegetable or chicken broth

– 1 cup unsweetened almond milk

– 1 teaspoon dried thyme

– Salt and black pepper, to taste

– Chopped fresh parsley, for garnish

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Instructions

1. 1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. 2. Add the diced onion and sauté for 5 minutes, until translucent.

3. 3. Stir in the minced garlic and cook for an additional minute.

4. 4. Add the fresh corn kernels and diced zucchini to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.

5. 5. Pour in the vegetable or chicken broth and the unsweetened almond milk. Bring the mixture to a simmer.

6. 6. Stir in the dried thyme and season with salt and black pepper to taste.

7. 7. Reduce the heat to medium-low and let the chowder simmer for 10-15 minutes, or until the vegetables are tender.

8. 8. Ladle the Corn & Zucchini Chowder into bowls and garnish with chopped fresh parsley.

Notes

For a thicker chowder, you can puree a portion of the soup using an immersion blender or regular blender. This adds creaminess without the need for heavy cream. You can also experiment with different herbs, such as fresh rosemary or basil, to change up the flavor profile.

Prep Time: 10
Cook Time: 20
Category: Main Course
Method: Stovetop
Cuisine: American