Description
Experience the ultimate comfort food with this creamy Potato Corn Zucchini Chowder. This hearty dish combines tender potatoes, sweet corn, and fresh zucchini, creating a flavor-packed meal that’s perfect for chilly nights or gatherings. With just a handful of simple ingredients and easy preparation steps, you can create a warm hug in a bowl that will leave everyone asking for more.
Ingredients
Scale
- 2 cups diced potatoes (about 2 medium Russets)
- 1 cup fresh or frozen sweet corn
- 1 medium zucchini, diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 1 tsp fresh thyme or parsley
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil and sauté the chopped onion and minced garlic until translucent.
- Stir in the diced potatoes and zucchini; cook for about 5 minutes until slightly softened.
- Pour in the vegetable broth and add the corn. Bring to a gentle boil while stirring occasionally.
- Season with salt, pepper, and thyme (or parsley). Simmer uncovered for 15-20 minutes until potatoes are tender.
- Stir in the heavy cream or coconut milk and let simmer for an additional 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 40mg