Corn and Zucchini Chowder

Corn and Zucchini Chowder

A light, fresh and summery corn and zucchini chowder that is easy to make and packed with flavour!

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ingredients

• 2 tablespoons butter
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 3 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 4 cups chicken broth (or vegetable broth)
• 1 pound potato, cubed
• 1 pound zucchini, diced
• 2 cups corn (fresh, grilled, frozen or canned)
• 1 cup heavy/whipping cream
• 1/4 cup parmigiano reggiano (parmesan), grated
• salt, pepper and cayenne to taste
• 1/4 cup basil, torn
• 2 green onions, thinly sliced (optional)
• 1/4 cup feta, crumbled (optional)
• 1/4 cup pine nuts, lightly toasted (optional)

directions

1. Melt the butter in a large sauce pan over medium heat, add the onions, carrots and celery and cook until tender, about 7-10 minutes.
2. Add the garlic and thyme and cook until fragrant, about a minute.
3. Add the broth and potatoes, bring to a boil, reduce the heat and simmer for 10 minutes before adding the zucchini and cooking until tender, about 5 minutes more.
4. Add the corn.
5. Optionally puree 1/4 of the chowder in a food processor and mix back in.
6. Add the cream and parmesan and cook until the cheese melts into the chowder before seasoning with salt, pepper and cayenne to taste.
7. Mix in the bail and enjoy, optionally garnished with green onions, feta and toasted pine nuts.

Nutrition Facts: Calories 412, Fat 20g (Saturated 13g, Trans 0), Cholesterol 72mg, Sodium 355mg, Carbs 35g (Fiber 5.7g, Sugars 6.1g), Protein 13g

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