Zucchini Corn Chowder

🛒 Ingredients

• Olive oil 4 g · 30 kcal
• Yellow onion 38 g · 15 kcal
• Garlic 2 g · 2 kcal
• Zucchini 100 g · 17 kcal
• Corn kernels 75 g · 68 kcal
• Potatoes 88 g · 68 kcal
• Vegetable broth 240 g · 10 kcal
• Whole milk 60 g · 38 kcal
• Fresh thyme 1 g · 0 kcal
• Black pepper 1 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced yellow onion and cook until softened, about 5-7 minutes.
2. Stir in minced garlic and cook for 1 minute until fragrant. Add diced zucchini and potatoes, cooking for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a simmer. Cover and cook for 10-12 minutes, or until potatoes are tender.
4. Stir in the corn kernels, whole milk, fresh thyme, and black pepper. Continue to simmer gently for 5 minutes, allowing the flavors to meld and the chowder to heat through.
5. Season with salt to taste. Serve hot, optionally garnished with fresh parsley.