Creamy Corn And Zucchini Chowder
This creamy corn and zucchini chowder is a hearty and comforting dish perfect for any season. Packed with fresh vegetables and a hint of sweetness from the corn, it is simple to prepare and can be served as an appetizer or main course.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Blender or immersion blender (optional)
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 2 medium zucchinis About 400g.
- 2 cups corn kernels Fresh, frozen, or canned; about 240g.
- 1 medium onion Diced.
- 2 cloves garlic Minced.
- 2 cups vegetable broth About 480ml.
- 1 cup heavy cream About 240ml.
- 1 tablespoon olive oil
- 1 teaspoon salt Or to taste.
- ½ teaspoon black pepper
- ½ teaspoon paprika
- fresh parsley For garnish (optional).
Instructions
- Wash and dice the zucchinis, and dice the onion. If using fresh corn, remove the kernels from the cob.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent (about 3-4 minutes).
- Add the diced zucchini to the pot and cook for an additional 3-4 minutes, stirring occasionally.
- Stir in the corn kernels, vegetable broth, salt, black pepper, and paprika. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, until the zucchini is tender.
- If you prefer a smoother texture, use a blender or an immersion blender to purée part of the chowder, leaving some chunks for texture.
- Return the pot to low heat and stir in the heavy cream, stirring until well combined. Allow it to heat through for an additional 2-3 minutes. Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can substitute heavy cream with coconut milk for a lighter version or a dairy-free option.
Leftover chowder can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.