Soups & Stewsclosetcooking
Corn and Zucchini Chowder
A light, fresh and summery corn and zucchini chowder that is easy to make and packed with flavour!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- food processor
📝 Preparation Steps
1
Melt the butter in a large sauce pan over medium heat, add the onions, carrots and celery and cook until tender, about ⏱️ 7-10 minutes.
butter2 tablespoonsonion, diced1 cupreen onions, thinly sliced (optional)2 gcarrot, diced1 cupcelery, diced1 cup
2
Add the garlic and thyme and cook until fragrant, about a minute.
garlic, chopped3 clovesthyme, chopped1 teaspoon
3
Add the broth and potatoes, bring to a boil, reduce the heat and simmer for ⏱️ 10 minutes before adding the zucchini and cooking until tender, about ⏱️ 5 minutes more.
zucchini, diced1 pound
4
Add the corn.
corn (fresh, grilled, frozen or canned)2 cups
5
Optionally puree 1/4 of the chowder in a food processor and mix back in.
6
Add the cream and parmesan and cook until the cheese melts into the chowder before seasoning with salt, pepper and cayenne to taste.
salt, pepper and cayenne to taste
7
Mix in the bail and enjoy, optionally garnished with green onions, feta and toasted pine nuts.
onion, diced1 cupreen onions, thinly sliced (optional)2 g
Nutrition Facts
calories
Calories 412
fat Content
Fat 20g
fiber Content
Fiber 5.7g
sugar Content
Sugars 6.1g
sodium Content
Sodium 355mg
protein Content
Protein 13g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 72mg
carbohydrate Content
Carbs 35g
saturated Fat Content
Saturated 13g
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