Description
Savor the flavors of this creamy and comforting Corn & Zucchini Chowder, a quick and easy meal that’s perfect for a chilly day. Loaded with tender vegetables and a rich, velvety broth, this dish is sure to warm you from the inside out.
Ingredients
– 2 tablespoons unsalted butter
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups fresh or frozen corn kernels
– 2 medium zucchini, diced
– 2 medium potatoes, peeled and diced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and black pepper to taste
– Chopped fresh parsley for garnish
Instructions
1. – Melt the butter in a large pot or Dutch oven over medium heat.
2. – Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. – Stir in the corn, zucchini, and potatoes. Pour in the broth and bring to a simmer.
4. – Reduce heat and let the chowder simmer for 15-20 minutes, or until the vegetables are tender.
5. – Stir in the heavy cream and thyme. Season with salt and pepper to taste.
6. – Ladle the chowder into bowls and garnish with chopped fresh parsley.
Notes
For a thicker chowder, you can mash or purée a portion of the cooked vegetables. This chowder also freezes well for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Courses
- Method: Stovetop
- Cuisine: American