Comforting Corn & Zucchini Chowder
This hearty summer corn and zucchini chowder is a celebration of end-of-summer's finest ingredients, featuring fresh corn, zucchini, and herbs in a rich and velvety broth an pairs perfectly with a light Summer Zucchini Salad.
Ingredients
- 2 Tbsps grass-fed butter, ghee, unrefined organic coconut oil, tallow, or avocado oil
- 1 large, sweet onion, diced
- 4 carrots, peeled and diced
- 4 celery ribs, diced
- 2 large russet potatoes or white sweet potatoes, peeled and diced
- 4 cloves fresh garlic, minced
- 4 ears fresh corn kernels, kernels cut from the cob or 2 cups frozen organic corn
- 4 medium or 2 large zucchini and/or summer squash, chopped
- 4 cups vegetable broth, or chicken bone broth
- 2 cups unsweetened milk of choice
- 2 tsps turmeric
- 1 tsp smoked paprika
- sea salt and black pepper, to taste
- fresh thyme or Italian parsley to garnish
Instructions
- Heat your butter or oil in a large stockpot and sauté the onion, carrots, celery, potatoes, and garlic for 5-7 minutes over high heat. Stir frequently.
- Stir in the corn, and zucchini.
- Add broth, milk, and seasonings. Bring to a boil, then reduce the heat and simmer, covered for 20 minutes.
- Once your chowder is done, add a few ladles in blender, about half of it and blend until smooth, then return to the pot, stir and continue to simmer for 3-5 minutes.
- Garnish with fresh herbs and enjoy!
Nutrition
Calories: 386kcal, Carbohydrates: 42g, Protein: 8g, Fat: 24g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 10mg, Sodium: 723mg, Potassium: 1207mg, Fiber: 7g, Sugar: 14g, Vitamin A: 7795IU, Vitamin C: 38mg, Calcium: 70mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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