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Light Corn and Zucchini Chowder

Sweet corn, tender zucchini, and potato create a light chowder with a creamy texture. Blending part of the soup removes the need for heavy cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 people
Course: light dinner, lunch, Soup
Cuisine: American
Calories: 175
Ingredients Method

Ingredients
  

  • 1 tsp olive oil
  • 1 medium onion diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 1 medium potato peeled and diced
  • 3 cups corn kernels fresh or frozen
  • 2 medium zucchini diced
  • 4 cups low-sodium vegetable broth
  • 1½ cups low-fat milk
  • ½ tsp smoked paprika
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp chopped parsley

Method
 

  1. Heat the olive oil in a large pot, then cook the onion and celery for about 5 minutes.
  2. Stir in the garlic, smoked paprika, and thyme, cooking briefly until fragrant.
  3. Add the potato, corn, zucchini, vegetable broth, salt, and black pepper.
  4. Bring the soup to a boil, reduce the heat, and simmer for 18 to 20 minutes until the potato is tender.
  5. Transfer about 2 cups of soup to a blender, blend until smooth, and return it carefully to the pot.
  6. Stir in the low-fat milk and warm the chowder gently for another 3 minutes without boiling.
  7. Add the parsley, taste the seasoning, and serve warm.