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Creamy Corn and Zucchini Chowder

Creamy Corn and Zucchini Chowder
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This creamy corn and zucchini chowder is a comforting, hearty soup packed with fresh vegetables and a velvety texture, perfect for any season.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups fresh corn kernels (about 4 ears)
  • 2 medium zucchinis, diced
  • 3 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. In a large pot, melt the butter over medium heat.
  2. Add the diced onion and sauté until translucent, about 5 minutes.
  3. Stir in the garlic and cook for another minute until fragrant.
  4. Add the corn kernels, diced zucchini, and potatoes to the pot. Stir to combine.
  5. Pour in the vegetable broth and add the dried thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  6. Using an immersion blender, puree half of the soup to create a creamy texture, leaving some chunks for bite.
  7. Stir in the heavy cream, and season with salt and black pepper to taste.
  8. Simmer for another 5 minutes to combine flavors.
  9. Serve hot, garnished with chopped fresh parsley if desired.

Notes

For extra richness, add a handful of shredded cheddar cheese on top just before serving.

Find it online: https://auntyspices.com/creamy-corn-and-zucchini-chowder/