Elevate Your Plate: Creamy Corn Zucchini Chowder Magic– Looking to boost your health and wellness in a deliciously satisfying way? Look no further than our Creamy Corn Zucchini Chowder recipe! Packed with wholesome ingredients and bursting with flavor, this hearty soup is a treat for your taste buds and a fantastic addition to your overall well-being.
Our Creamy Corn Zucchini Chowder is a nutritional powerhouse. It combines the goodness of fresh corn, zucchini, and other wholesome ingredients to create a nourishing meal with low calories and essential nutrients. Corn is rich in fiber, vitamins, and minerals, while zucchini adds vitamins A and C and antioxidants. This soup is also dairy-free, making it suitable for those with lactose intolerance or dairy sensitivities.
One of the key benefits of our Creamy Corn Zucchini Chowder is its ability to support weight management and promote satiety. The high fiber content keeps you full longer, reducing the likelihood of unhealthy snacking between meals. The vibrant flavors and creamy texture make it a satisfying and comforting option for any time of day.
But the benefits don’t stop there! By incorporating this wholesome soup into your diet, you’re also giving your body a boost of essential nutrients that support overall health and well-being. Each spoonful of this chowder is a step towards a healthier you, from immune-boosting vitamins to heart-healthy antioxidants.
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Ingredients:
Gluten-Free, Vegan, Serves 6
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 zucchinis, chopped
- 4 cups frozen corn kernels
- 1 tsp dried thyme
- 4 cups vegetable broth
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 can (14 oz) coconut milk
- Fresh cilantro or parsley, chopped (for garnish)
Directions:
In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic and sauté for a few minutes until the onion is translucent. Add the chopped zucchini and frozen corn kernels to the pot. Stir well and sauté for 5-7 minutes until the vegetables are slightly softened. Pour in the vegetable broth, dried thyme, smoked paprika, salt, and pepper. Stir well and bring the mixture to a boil. Reduce the heat to low and let the chowder simmer for 10-15 minutes until the vegetables are tender and the flavors have melded together.
Stir in the can of coconut milk and let the chowder simmer for another 5-10 minutes until the mixture has thickened slightly. Remove the pot from heat and let it cool for a few minutes. Use an immersion blender to blend the chowder until it is smooth and creamy. Reheat the chowder over low heat until it is heated through. Serve hot, garnished with fresh cilantro or parsley.