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–+ servings

Courgette (Zucchini) and Corn Chowder

Catherine BarclayCatherine Barclay
Courgette (Zucchini) and Corn Chowder is a comforting, creamy soup made with tender courgettes, sweet corn, and hearty potatoes simmered in flavorful vegetable broth. Infused with thyme, garlic, and pepper, this wholesome dish is packed with fresh, vibrant flavors and perfect for a cozy meal.
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Course Soup
Servings 4 servings

Ingredients
  

  • 2 medium courgettes diced
  • 1 large brown onion diced
  • 3 cups corn (fresh or frozen)
  • 4 cups vegetable stock (broth)
  • 2 cloves garlic minced
  • 2 cups potatoes diced
  • 1 tsp thyme
  • pepper to taste

Instructions
 

  • Sauté onion and garlic in a pot with some vegetable stock until soft.
  • Add courgettes, corn, potatoes, stock, and thyme. Bring to a boil
  • Reduce heat and simmeruntil potatoes are tender, about 15-20 minutes.
  • Blend part of the soup for a creamy texture and season with pepper.
Keyword chowder, corn butter, plant-based, Soup, vegan, wfpb
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