Zucchini and Corn Chowder

This zucchini and corn chowder offers a delightful blend of fresh zucchini, sweet corn, and hearty potatoes, all simmered in a creamy broth enriched with herbs and spices. This soup provides a comforting meal, perfect for warming up during cooler weather, and pairs wonderfully with a slice of crusty bread. It’s a simple, yet delicious choice for any dinner occasion, ensuring a nourishing experience.

Ingredients

• 2 medium zucchinis, diced
• 2 ears corn, kernels removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup potatoes, diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp paprika

Instructions

1. Heat olive oil in a large pot over medium heat. Once hot, add onions and garlic, sautéing until onions are translucent.
2. Add zucchinis, corn kernels, and potatoes to the pot, stirring occasionally. Continue to cook for about 5 minutes until slightly softened.
3. Pour vegetable broth into the pot and increase heat to bring to a simmer. Allow the soup to simmer gently until the vegetables are thoroughly cooked and tender, about 20 minutes.
4. Reduce heat to low and stir in heavy cream, dried thyme, and paprika. Allow the soup to simmer for an additional 5 minutes for flavors to meld.
5. Adjust the seasoning with salt and pepper according to your taste preferences. Serve the chowder hot, optionally garnished with a sprinkle of fresh herbs.

Keywords: Hearty, Winter, Creamy, Soup, American

Spice Rack: Salt, Pepper, Thyme, Paprika

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