Description
A creamy and comforting chowder that combines the sweetness of corn and the freshness of zucchini, perfect for chilly evenings.
Ingredients
Scale
- 2 cups sweet corn (fresh or frozen)
- 2 medium zucchinis, diced
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon pepper (to taste)
- 1 tablespoon olive oil (for sautéing)
Instructions
- Prepare the vegetables by washing and chopping the zucchini, potatoes, and onion. Mince the garlic and set aside.
- Sauté the onion and garlic in olive oil over medium heat for 3-4 minutes until translucent, then add minced garlic and cook for an additional minute.
- Combine sautéed onion and garlic with diced potatoes, zucchini, sweet corn, vegetable broth, thyme, salt, and pepper in the Crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- Blend the chowder with an immersion blender to your desired consistency.
- Stir in the heavy cream and cook on low for an additional 15-20 minutes.
Notes
- For a dairy-free option, use coconut milk instead of heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months; thaw in the refrigerator overnight before reheating.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Crockpot, Sweet Corn, Zucchini, Chowder, Soup, Comfort Food