Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Zucchini and Corn Chowder
Course:
Soup
Cuisine:
Continental
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
134
kcal
Author:
Neha Mathur
Zucchini and Corn Chowder is a creamy soup loaded with veggies and basic spices. It can be served just before dinner or can be sipped during supper!
Print Recipe
Ingredients
2
tablespoon
Olive oil
½
cup
Onion
Chopped
2
teaspoon
Garlic
Chopped
2
stalks
Celery
Chopped
½
cup
Carrots
Chopped
1 and ½
cup
Fresh corn kernels
3
cups
Vegetable stock
5-6
sprigs
Thyme
1
cup
Zucchini
Cubed
1
cup
Milk
Salt to taste
½
teaspoon
Freshly cracked black pepper
2
teaspoon
Fresh parsley
Chopped
Instructions
Heat olive oil in a pan.
Once the oil is hot, add onion and garlic and cook for 2-3 minutes.
Add celery, carrots and corn and cook for another minute.
Add vegetable stock and thyme and cook for 5-6 minutes.
Add zucchini and cook for another minute.
Remove the pan from heat and let it cool.
Add the mixture in a blender and blend to make a coarse puree.
Add the puree back in the pan.
Add milk, salt and black pepper and cook for a minute.
Garnish with chopped parsley.
Serve hot with a slice of whole wheat bread.
Nutrition
Calories:
134
kcal
|
Carbohydrates:
11
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
6
mg
|
Sodium:
762
mg
|
Potassium:
293
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
3360
IU
|
Vitamin C:
11.1
mg
|
Calcium:
99
mg
|
Iron:
0.4
mg