Zucchini Corn Chowder

Ingredients

• 2 medium zucchinis, diced, about 2 cups
• 2 cups fresh sweet corn, thawed if frozen
• 1 medium onion, finely chopped, about 1 cup
• 2 cloves garlic, minced, approximately 2 teaspoons
• 1 large potato, peeled and diced, roughly 1.5 cups
• 1 bell pepper, diced, about 1 cup
• 2 cups vegetable broth
• 1 cup heavy cream (or coconut milk for dairy-free)
• 1 cup milk (or almond milk)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• Salt and pepper to taste
• 1 tablespoon olive oil or butter
• Chopped fresh herbs (basil, parsley, or chives) for garnish
• Croutons or toasted bread, for serving

Instructions

1. Wash and dice all the vegetables as specified in the ingredients list.
2. In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and bell pepper. Sauté for about 4-5 minutes, or until the onions become translucent.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the diced zucchini and sweet corn to the pot. Stir well to combine.
5. Add the diced potato and pour in the vegetable broth. Bring to a boil over high heat.
6. Once boiling, reduce heat to medium-low. Cover and let simmer for about 15-20 minutes until the potatoes are tender.
7. Stir in the heavy cream and milk. Allow the chowder to heat through for another 5 minutes, adjusting seasoning to taste.
8. For a creamier texture, blend a portion of the chowder if desired.
9. Ladle the chowder into bowls, garnishing with fresh herbs and optional croutons.

Nutrition